Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• Minimum 5 years of progressive culinary leadership experience, including supervisory responsibilities.
• Previous experience as a Sous Chef in a high-volume restaurant, hotel, resort, country club, or luxury hospitality environment.
• Strong knowledge of culinary techniques, food safety, and kitchen management.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency in inventory management, purchasing, and cost controls.
• Food Handler Certification and ServSafe Manager Certification (or ability to obtain).

Nice To Haves

• Culinary degree or formal culinary training.
• Experience in luxury resort, fine dining, or multi-outlet food and beverage operations.
• Knowledge of banquet and catering production.
• Familiarity with inventory and purchasing software systems.

Responsibilities

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Ensure all food is prepared and presented according to established recipes, quality standards, and presentation guidelines.
• Oversee daily production and service across all dining outlets, banquets, and special events.
• Monitor food quality, taste, consistency, and portion control throughout service.
• Support menu development, seasonal offerings, and special promotions.
• Supervise, coach, and mentor kitchen staff to maintain high-performance standards.
• Assist with recruiting, interviewing, hiring, onboarding, and training culinary team members.
• Foster a culture of teamwork, accountability, and continuous improvement.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Lead kitchen operations in the absence of the Executive Chef.
• Monitor food costs and labor expenses to meet departmental budget goals.
• Assist with purchasing, receiving, and inventory control procedures.
• Ensure proper product rotation, storage, and waste reduction practices.
• Analyze kitchen performance and identify opportunities for increased efficiency and profitability.
• Maintain strict adherence to health department regulations, food safety standards, and company policies.
• Ensure compliance with HACCP guidelines and sanitation procedures.
• Conduct regular inspections of kitchen facilities, equipment, and storage areas.
• Promote a safe work environment and ensure proper use of kitchen equipment.
• Collaborate with front-of-house leadership to ensure exceptional guest satisfaction.
• Respond professionally and effectively to guest feedback and special requests.
• Maintain high standards of hospitality, quality, and service excellence.