Executive Chef - Alliance Hospitality Group - AZ

About the role

The Executive Chef leads all aspects of kitchen operations, including culinary execution, team leadership, food quality, and financial performance. They oversee kitchen operations, manage staff, and ensure compliance with health and safety standards.

Responsibilities

• Execute and maintain quality and consistency of food with full adherence to corporate standards
• Act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through company service audits, and leverage guest/employee feedback
• Maintain the highest level of safety, security, sanitation, and cleanliness of facility
• Inspire, inspect, and inform restaurant personnel on a daily basis
• Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline
• Work closely with vendors and handle multiple owner wants and needs
• Develop culinary manager team to develop people and manage systems
• Conduct quarterly management evaluations to track improvement of fundamental skills
• Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations
• Hire great talent and terminate any member of the staff on an as needed basis
• Implement efficient and productive systems/processes in all departments (staffing levels, etc.)
• Firmly confront poor performance while also recognizing and rewarding good performance
• Participate in PR, marketing, and sales building efforts/tactics for both the restaurant and potentially the food operations at the hotel
• Seek better efficiency and productivity
• Hold all Department Managers accountable for costs and budgets

Requirements

• Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment
• Minimum of 12+ years cooking experience
• ServeSafe Certified
• Strong organizational and time management skills with a particular attention to detail
• Strong knife skills
• Creativity and idea generator and executer
• Available to work irregular hours, shifts, weekends, special events, weekends and holidays
• Strong food and beverage knowledge
• Commit to source locally when possible and cultivate diversity in the kitchen

Qualifications

• Thorough understanding of Arizona labor and hiring laws
• Follow in-house safety program and conduct monthly in-house health inspections
• Adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines
• Commit to source locally when possible and cultivate diversity in the kitchen

Skills

• Leadership
• Quality Control
• Financial Responsibility
• Health and Safety Compliance
• Team Management
• Customer Service
• Vendor Relations
• Food and Beverage Knowledge

Benefits

• $105-$120K Annual Salary
• 20% Quarterly Bonus
• 401K Retirement Savings
• Medical/Dental/Vision Insurance
• Employee Dining Benefits
• Free meal per shift
• Growth & Development Opportunities