Executive Chef, High Energy Scratch Kitchen, Phoenix AZ
A high energy, from scratch kitchen restaurant in the Phoenix area, doing $6M to $10M with a lively, bar driven atmosphere and a fast moving team, is hiring an Executive Chef. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Lead the kitchen: menu execution, line management and every plate that leaves the pass
Build and engineer menus with the culinary leadership team
Own food cost, kitchen labor, purchasing and inventory
Hire, train and develop Sous Chefs and the back of house team
Hold sanitation, food safety and consistency standards every shift
Partner with the General Manager on the restaurant's results and guest experience
What We Are Looking For
Executive Chef or Executive Sous Chef experience in a high volume scratch kitchen
Command of food cost, labor and kitchen financials
A hands on leader who works the line and builds a training culture
Strong organization across prep, inventory and ordering at volume
Calm and consistent through busy, bar driven service
Compensation
Up to $140K, 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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