The corporate delivery and drop off catering division of a large, established Arizona catering and events group, producing daily business orders and off site events from a dedicated production kitchen, is hiring an Executive Chef in the Phoenix area. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Own the production kitchen end to end
Lead and develop the kitchen team
Develop menus with the sales team
Own purchasing, perishable inventory, food cost and labor cost
Hold quality and sanitation standards
Execute events from planning through service
What We Are Looking For
Executive Chef or senior chef experience in catering or production kitchens
Tight control of food and labor cost
A hands on, organized and accountable leader
A builder of consistent teams
Comfort with evening and weekend demands
Compensation
Up to $85K, full time.
How to Apply
Apply below and your information comes straight to our team. A Gravity Talent Partners recruiter reviews every application and will reach out if your background is a fit. This search is confidential.
The Executive Chef Role
An Executive Chef runs the entire culinary side of a hospitality business. In a restaurant group, hotel or private club, that can mean a main dining room, casual outlets, catering and banquets, often on the same day. The job blends three things: cooking at a high level, leading a kitchen team, and running a profitable operation.
Day to day, the Executive Chef sets the menu and the standard for every plate, builds recipes and costing, manages ordering and inventory, schedules the team, and works the line when service calls for it. They hire, train and develop Sous Chefs and cooks, and they own sanitation, food safety and kitchen upkeep.
On the business side, the Executive Chef owns food cost, labor and the culinary budget, forecasts volume with the front of house and events teams, and reports results to the General Manager or ownership. The strongest candidates can show both: a kitchen that cooks great food consistently and a P&L that hits its targets.
Most Executive Chefs step up from a successful run as Sous Chef or Executive Sous Chef in a high volume kitchen, or from an Executive Chef seat in a smaller operation that is ready for more scale.
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