Executive Chef

Outbound Sedona•Sedona, AZ

About The Position

The Executive Chef oversees all culinary operations across the resort, providing hands-on leadership, creative menu development, and uncompromising quality standards. This role directs concept creation, menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurants, lounges, in-room dining, banquets, catering, and special events.

Requirements

8–10+ years of progressive culinary experience, including 3–5 years as an Executive Chef or Senior Sous Chef.
Proven leadership in luxury hotels, fine dining, or high-end resort environments.
Strong experience with banquet and large‑scale event execution.
Expertise in menu development, cost control, and operational systems.
Excellent communication, training, and team‑development skills.
Comprehensive knowledge of food safety and HACCP compliance.

Nice To Haves

Multi‑outlet resort experience with high‑volume operations.
Formal culinary education or equivalent training.
Background in conceptual menu development and seasonal or thematic programs.
Commitment to local sourcing, sustainability, and community partnerships.

Responsibilities

Lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets.
Oversee recipe development, item costing, product specifications, and portion standards.
Monitor culinary trends and collaborate with internal teams to maintain innovative, brand‑aligned offerings.
Partner with Purchasing to source quality products and maintain consistency across all culinary operations.
Maintain daily presence in kitchens; work the line during peak periods and VIP services.
Set operational standards for technique, timing, presentation, and professionalism.
Ensure adherence to cleanliness, sanitation, and HACCP guidelines.
Direct all banquet and event culinary production, including weddings, conferences, and special functions.
Collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations.
Oversee high‑impact events to ensure precision, timing, and exceptional presentation.
Implement and uphold culinary quality standards, audits, and feedback processes.
Respond to guest feedback and partner insights to enhance dining experiences.
Support tastings, focus groups, and continuous‑improvement tools.
Recruit, train, and mentor a strong culinary team across all outlets.
Promote cross‑training, professional development, and a culture of accountability and creativity.
Lead performance management, coaching, and succession planning.
Develop and manage food and labor budgets aligned with resort goals.
Control costs through inventory management, portion control, and waste reduction.
Analyze financial and operational reports to optimize efficiency without compromising quality.