Executive Chef at Camelback Hospitality PE LLC

Paradise Valley, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Cost control, Budgeting, Staff mentorship, Food safety, Inventory management, Vendor partnerships, Luxury hospitality, Operational planning, Financial acumen, Team building, Quality assurance, Banquets, Catering, Fine dining

Industry

Hospitality

Description

Description Lead Culinary Excellence at One of Arizona’s Premier Luxury Resorts At Sanctuary on Camelback Mountain, we believe unforgettable guest experiences begin with exceptional cuisine. We are seeking an innovative, hands-on Executive Chef to lead and elevate the entire culinary operation across our award-winning resort. Why Join Us Iconic luxury resort nestled on Camelback Mountain Renowned for personalized service, elevated hospitality, and unforgettable dining Opportunity to shape menus, mentor talent, and influence the guest experience at every level Collaborative leadership culture focused on excellence and innovation Who You Are A visionary leader. A mentor. A culture builder. Someone who takes pride in delivering extraordinary dining experiences and developing high-performing teams. What You'll Do Oversee all culinary operations including restaurants, banquets, catering, and stewarding Create and execute seasonal, trend-forward menus that reflect quality and creativity Lead, inspire, and develop kitchen teams through coaching, mentorship, and accountability Ensure exceptional food quality, consistency, presentation, and guest satisfaction Manage labor, food cost, purchasing, inventory, and vendor partnerships Maintain the highest sanitation, safety, and luxury hospitality standards Partner with resort leaders to deliver seamless property-wide service experiences Represent the culinary team during events, VIP experiences, and guest engagements What You Bring Proven Executive Chef or senior culinary leadership experience in luxury resort, hotel, or high-end restaurant environments Strong business acumen with budgeting, forecasting, and cost control expertise Passion for people leadership, culture building, and talent development Creativity balanced with operational discipline and consistency Deep knowledge of food trends, culinary techniques, and elevated presentation Ability to thrive in a fast-paced, high-expectation environment Requirements QUALIFICATIONS & REQUIREMENTS The ideal candidate will possess the knowledge, skills, and abilities necessary to successfully perform the essential functions of this role, with or without reasonable accommodation. Education & Certifications Culinary Arts degree from an accredited institution required Current Food Handler Certification (ServSafe or equivalent) required Experience Minimum of 5 years progressive culinary leadership experience in a luxury resort, hotel, or high-end dining environment Proven success overseeing multi-outlet culinary operations, including fine dining, banquets, catering, and in-room dining Strong background in cost control, labor management, budgeting, and operational planning Skills & Abilities Advanced knowledge of classical and contemporary culinary techniques, menu development, and seasonal sourcing Strong financial acumen with experience analyzing reports, forecasting labor, and managing food costs Excellent leadership, communication, and relationship-building skills with the ability to collaborate across departments and executive teams Detail-oriented with a strong commitment to quality, consistency, and elevated presentation standards Ability to work effectively in a fast-paced kitchen environment with extended standing, lifting up to 100 lbs., and exposure to heat Flexible schedule, including evenings, weekends, and holidays as business needs require

Responsibilities

The Executive Chef will oversee all culinary operations, including restaurants, banquets, and catering, while ensuring high standards of food quality and guest satisfaction. They are responsible for leading and mentoring the kitchen team, managing budgets, and driving innovation through seasonal menu development.