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!

The Executive Chef oversees all culinary operations across the resort, providing hands-on leadership, creative menu development, and uncompromising quality standards. This role directs menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurant, lounge, pool, banquets, catering, and special events. 

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.
• Source quality products and maintain 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.

Required

• 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.