We’re Hiring: Executive Chef | Chula Seafood South Scottsdale

Chula Seafood Scottsdale•Scottsdale, AZ

2d•Onsite

About The Position

Chula Seafood South Scottsdale is seeking a passionate, experienced Executive Chef to lead the kitchen at its original location. This is a hands-on leadership role responsible for day-to-day kitchen operations, food quality, team development, and financial performance. The Executive Chef will oversee inventory, ordering, scheduling, food and labor costs, and training while remaining actively involved on the line. The role includes collaborating with the culinary team on specials, seasonal features, and menu development, bringing creative ideas that celebrate seafood and support Chula’s chef-driven approach. The Executive Chef is expected to establish an organized, respectful, accountable kitchen and deliver consistent quality during busy service. Chula Seafood is a family-owned and operated company founded in 2015. Its seafood is responsibly sourced, and the company operates a processing facility in Point Loma, California. The South Scottsdale restaurant is the original location and has a special place in the company’s history.

Requirements

Proven kitchen leadership experience as an Executive Chef, Chef de Cuisine, or experienced Sous Chef ready to lead a kitchen.
Strong scratch-kitchen background.
Experience managing food costs, labor, inventory, ordering, and scheduling.
Track record of building, coaching, and retaining strong kitchen teams.
Creative instincts paired with consistent execution and attention to detail.
Strong communication, organization, and problem-solving skills.
Calm under pressure and confident leading a fast-paced service.
Open availability, including nights, weekends, and holidays.
Must love food and hospitality and take pride in helping others succeed.

Nice To Haves

Seafood sourcing, handling, and butchery experience.
Culinary degree.

Responsibilities

Lead all aspects of daily kitchen operations, from prep through service.
Set and maintain standards for food quality, presentation, consistency, and execution.
Hire, train, coach, and develop a strong, collaborative back-of-house team.
Manage scheduling and staffing to support service needs and labor goals.
Oversee inventory, purchasing, portioning, waste reduction, and food cost controls.
Collaborate with the culinary team on specials, seasonal features, and menu development.
Maintain a clean, organized kitchen that meets food safety and sanitation standards.
Communicate closely with front-of-house leadership to deliver an exceptional guest experience.
Lead by example with a hands-on approach, clear communication, and accountability.