Executive Chef - Alliance Hospitality Group - AZ

Alliance Hospitality Group•Scottsdale, AZ

75d•$105,000 - $120,000•Onsite

About The Position

As Executive Chef, you will lead all aspects of kitchen operations, including culinary execution, team development, food quality, operational standards, and financial performance. This is a hands-on leadership role for an experienced culinary professional who takes pride in developing teams, maintaining high standards, and delivering an exceptional dining experience. The ideal candidate will have at least five years of progressive culinary leadership experience, preferably within an upscale or fine-dining environment. Experience with restaurant openings and banquet operations is preferred. Culinary school education and the ability to communicate in both English and Spanish are preferred but not required. This position typically requires approximately 55 hours per week with flexibility to work evenings, weekends, holidays, and additional hours based on business needs. Candidates must be able to perform the essential functions of the position, with or without reasonable accommodation. ServSafe® Manager Certification is required.

Requirements

5+ years of progressive culinary leadership experience, preferably in an upscale or fine-dining restaurant or hotel environment.
Strong culinary knowledge with a passion for quality, consistency, and exceptional execution.
Proven ability to lead, coach, develop, and hold culinary teams accountable.
Experience managing food cost, labor, inventory, purchasing, and other key financial areas of kitchen operations.
Strong organizational and time-management skills with exceptional attention to detail.
Current ServSafe® Manager Certification.
Ability to perform the essential functions of the position, with or without reasonable accommodation.
Ability to work a flexible schedule of approximately 55 hours per week, including evenings, weekends, holidays, and additional hours based on business needs.

Nice To Haves

Experience with restaurant openings and banquet operations is preferred.
Culinary school education preferred but not required.
English/Spanish bilingual communication skills are a plus.

Responsibilities

Lead day-to-day kitchen operations while maintaining consistent standards for food quality, preparation, presentation, and execution.
Ensure all food is prepared and presented in accordance with company standards while operating with a sense of urgency and professionalism.
Partner with the front-of-house team to create a warm, welcoming, and memorable guest experience.
Stay knowledgeable about the local market, including surrounding restaurants, businesses, hotels, and culinary trends.
Regularly evaluate food and service standards using company audits and guest and employee feedback.
Maintain the highest standards of food safety, sanitation, cleanliness, security, and kitchen organization.
Inspire, Inspect, and Inform the culinary team through consistent, hands-on leadership and communication.
Maintain kitchen schedules, par lists, prep lists, order guides, inventories, and opening and closing procedures.
Oversee kitchen repairs and maintenance, ordering and receiving, and weekly food inventories.
Support food education through pre-shift meetings and food presentations for FOH and BOH teams.
Utilize basic computer applications and POS systems to support daily operations.
Build and maintain strong vendor relationships while balancing operational and ownership needs.
Recruit, train, develop, and retain a high-performing culinary team.
Mentor culinary managers and provide meaningful opportunities for continued growth and development.
Conduct regular performance evaluations for managers and hourly team members, providing clear feedback, recognition, and accountability.
Address performance concerns directly and professionally while recognizing and rewarding strong performance.
Foster a culture of excellence, teamwork, accountability, and professional development throughout the kitchen.
Develop and implement plans for continuous improvement in food quality, service, staffing, and overall operations.
Participate in PR, marketing, and sales-building initiatives for the restaurant and, when applicable, hotel food operations.
Build a culture of financial responsibility by effectively managing food cost, labor, waste, breakage, purchasing, and operating expenses.
Develop and execute plans to meet or exceed P&L expectations while maximizing efficiency, productivity, and profitability.
Maintain proper financial controls, including waste sheets, labor proformas, spending approvals, and required operational reporting.
Hold culinary leaders accountable for departmental budgets, costs, and financial performance.
Continuously identify opportunities to improve operational efficiency and control costs.
Ensure compliance with applicable state labor and hiring laws, Department of Health requirements, OSHA standards, and company policies.
Follow company safety programs and conduct required health and safety inspections.
Maintain company standards for kitchen cleanliness, sanitation, ordering, receiving, storage, and product shelf life.
Support responsible sourcing practices, including locally sourced products when possible, while cultivating an inclusive and collaborative kitchen environment.