Executive Chef

About the role

The Executive Chef of Hilton Scottsdale Resort and Villas serves as the culinary leader, shaping memorable guest experiences across various dining outlets, banquets, and events. This role combines strategic planning with hands-on execution, focusing on food safety, kitchen efficiency, and team development.

Responsibilities

• Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development.
• Oversee purchasing, ordering, planning, and inventory controls; manage food cost and invoices, payroll and timecards, and P&L performance to meet operational and financial goals.
• Schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines.
• Ensure proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards.
• Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs.
• Partner with the General Manager, Director of Food & Beverage, and Sales & Marketing to plan creative seasonal menus, promotions, and activations.
• Support the annual budgeting process and monitor ongoing financial performance within culinary operations.
• Promote and enforce all safety standards and sanitation protocols, for health department, Eco Sure and QA Audits.
• Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas.
• Other duties as assigned.

Key Strengths for Success

• Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production.
• Strong leadership skills to lead, motivate, coach, and train culinary leaders and team.
• A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision.
• Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value.
• Accurate mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity.
• The ability to interpret and implement complex directives - whether visual, written, or spoken - ensuring operational clarity and seamless team alignment.
• Sophisticated written communication skills for crafting polished documentation, reports, and culinary protocols reflective of an elite professional standard.
• A confident, articulate presence that commands respect and communicates expectations with clarity, poise, and cultural sensitivity.
• Sophisticated time management and sequencing abilities to orchestrate service flow, prep timelines, and event execution with absolute efficiency and grace.
• Inspirational leadership to delegate purposefully, cultivate team talent, and foster a respectful, empowered, and performance-driven kitchen culture.
• A steadfast commitment to excellence in food safety, hygiene, and brand standards - not simply enforced, but deeply ingrained in daily operations.
• The agility to balance creative culinary expression with rigorous operational discipline, maintaining both brand consistency and bespoke guest experiences.
• A deep, personal dedication to hospitality, craftsmanship, and the transformative power of exceptional food to create lasting impressions.

Culinary Foundations & Professional Experience

This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred. Additional Required Qualifications include a minimum of 8 years of culinary experience, to include at least 2 years in an Exec Sous Chef or Sous Chef role, and at least 2 years in a supervisory kitchen leadership position. Deep understanding of stewarding or back-of-house support operations, staffing, and chemical safety is also required. Equivalent combinations of relevant education and experience will be considered.

Preferred Education & Experience

A minimum of 6 years of culinary or F&B leadership experience, or a 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience. Certifications Required include a valid and current Food Safety Certification (e.g., ServSafe or local equivalent). Proficiency in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control, is essential. Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level is also necessary. Familiarity with payroll and labor platforms such as Paychex is preferred.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

Position Requirements

Successful completion of a background check is required prior to employment. EOE Statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.