Resort Director of Culinary

Job Title: Executive Chef

Location: Phoenix, AZAn iconic luxury resort in the Scottsdale area is seeking an accomplished Executive Chef to provide strategic vision and hands-on leadership for its entire culinary operation.Our client is a nationally recognized luxury hospitality destination known for creating highly personalized guest experiences in an extraordinary resort setting.

The property combines elevated dining, luxury accommodations, wellness, events, and thoughtful hospitality to create an experience that attracts both discerning local guests and travelers from around the world.The Executive Chef will serve as the senior culinary leader for the resort, overseeing all culinary operations including restaurants, catering, banquets, in-room dining, and stewarding. This individual will be responsible for driving culinary excellence through innovation, operational efficiency, financial stewardship, and the development of high-performing teams.We're seeking a sophisticated culinary leader who combines exceptional technical ability with strong business acumen and an authentic passion for hospitality. This person should be equally comfortable developing a seasonally driven menu, mentoring the next generation of culinary leaders, analyzing food and labor costs, collaborating with executive leadership, and maintaining a visible presence during demanding services and high-profile events.The Executive Chef will have the opportunity to shape the culinary direction of the resort while fostering a culture built around creativity, craftsmanship, accountability, collaboration, and continuous growth.Strong culinary credentials are essential—but the ability to inspire people, create meaningful guest experiences, and consistently deliver at the standards of luxury hospitality is what will truly define success in this role.

Benefits

Competitive executive compensation packageComprehensive medical, dental, and vision insurance401(k) retirement plan with company matchPaid vacation and PTOShort- and long-term disability coverageLife insuranceComplimentary and discounted hotel staysDiscounts on dining, spa, and retail experiencesComplimentary shift mealsWellness classes and programsLeadership development and professional growth opportunitiesDay in the Life:Provide inspired leadership and oversight of daily culinary operations across restaurants, catering, banquets, in-room dining, and stewardingEnsure flawless culinary execution and a consistently elevated guest dining experience throughout the resortDesign, innovate, and implement seasonally driven menus influenced by current trends, guest preferences, and regional ingredientsMaintain uncompromising standards for food quality, presentation, safety, sanitation, and cleanlinessLead strategic planning for culinary initiatives, forecasting, budget development, and labor managementRecruit, hire, train, coach, mentor, and develop culinary and stewarding teamsBuild a strong culinary leadership bench through regular feedback, performance management, mentorship, and career developmentCreate a kitchen culture centered around excellence, accountability, collaboration, mutual respect, and continuous improvementManage inventory, procurement, purchasing, and vendor relationships to maintain exceptional product quality while controlling costsOwn culinary financial performance with responsibility for food cost, labor, payroll, forecasting, productivity, and budget administrationPartner closely with Food & Beverage leadership, front-of-house management, and other department heads to create a seamless resort-wide guest experienceRepresent the culinary operation during guest-facing experiences, special events, and resort functions with warmth, professionalism, and refined hospitalityMaintain a highly visible and hands-on leadership presence throughout the kitchens and resortDevelop strong relationships with vendors and purveyors while maintaining a focus on exceptional ingredients, seasonality, quality, and valueManage personnel matters effectively, including coaching, performance evaluations, conflict resolution, and disciplinary action when necessaryPartner with Human Resources on compensation, promotions, advancement opportunities, and culinary talent developmentContinuously evaluate culinary systems, staffing, menus, equipment, and workflows to improve efficiency without compromising qualityCollaborate with resort leadership to create memorable culinary programming and experiences that differentiate the property within the luxury hospitality market

Requirements

Minimum 5 years of progressive culinary leadership experience in a high-end or luxury culinary environmentPrevious hotel or resort culinary leadership experience requiredProven experience managing large-scale culinary operations encompassing fine dining, banquets, and in-room diningCulinary Arts degree from an accredited institution requiredValid Food Handler's Certification, ServSafe certification, or equivalentMastery of classical and modern cooking techniquesStrong expertise in menu development, menu engineering, and seasonal sourcingDemonstrated success leading, developing, motivating, and retaining high-performing culinary teamsStrong financial and business acumen with experience managing food cost, labor, payroll, purchasing, inventory, budgets, and forecastingAbility to analyze financial and operational reports and translate findings into actionable improvementsExceptional organizational skills with the ability to manage multiple culinary outlets and priorities simultaneouslyDetail-oriented approach with an uncompromising commitment to food quality, consistency, and presentationExceptional interpersonal and communication skills with the ability to collaborate effectively with culinary teams, front-of-house leaders, and executive leadershipPolished, professional leadership presence appropriate for a luxury hospitality environmentAbility to remain composed, organized, and solutions-oriented in a fast-paced, high-expectation operationFlexible availability including nights, weekends, holidays, and peak resort periodsAbility to stand for extended periods, work in a fast-paced kitchen environment, and lift up to 75 pounds