Executive Chef - Lucida Desert Kitchen + Bar

Career Overview

This is a unique opportunity to be part of a resort opening and help shape the standards, service style, and team culture together. If you are energized by building something from the ground up, thrive in a collaborative leadership environment, and are excited to create an exceptional dining experience that reflects the spirit and beauty of Sedona, we invite you to apply!

Responsibilities

• Culinary Leadership
• Lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets.
• Oversee recipe development, item costing, product specifications, and portion standards.
• Monitor culinary trends and collaborate with internal teams to maintain innovative, brand-aligned offerings.
• Sources quality products and maintains consistency across all culinary operations.
• Hands-On Operations
• Maintain daily presence in kitchens; work the line during peak periods and VIP services.
• Set operational standards for technique, timing, presentation, and professionalism.
• Ensure adherence to cleanliness, sanitation, and HACCP guidelines.
• Banquets, Catering & Events
• Direct all banquet and event culinary production, including weddings, conferences, and special functions.
• Collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations.
• Oversee high-impact events to ensure precision, timing, and exceptional presentation.
• Quality Assurance & Guest Experience
• Implement and uphold culinary quality standards, audits, and feedback processes.
• Respond to guest feedback and partner insights to enhance dining experiences.
• Support tastings, focus groups, and continuous-improvement tools.
• Team Leadership & Development
• Recruit, train, and mentor a strong culinary team across all outlets.
• Promote cross-training, professional development, and a culture of accountability and creativity.
• Lead performance management, coaching, and succession planning.
• Financial Management
• Develop and manage food and labor budgets aligned with resort goals.
• Control costs through inventory management, portion control, and waste reduction.
• Analyze financial and operational reports to optimize efficiency without compromising quality.

Requirements

• Strong experience with banquet and large-scale event execution.
• Experience in menu development, cost control, and operational systems.
• Excellent communication, training, and team-development skills.
• Comprehensive knowledge of food safety and HACCP compliance.

Preferred

• Multi-outlet resort experience with high-volume operations.
• Formal culinary education or equivalent training.
• Background in conceptual menu development and seasonal or thematic programs.
• Commitment to local sourcing, sustainability, and community partnerships.