Executive Chef | Complex

THE ROLE:

Executive Chef

LOCATION:

Mesa, AZ DEPARTMENT:
Food & Beverage

The Executive Chef is the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at the Mesa Complex, including concessions, catering/banquets, premium/VIP services and special events. This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment. The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

• Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production.
• Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality.
• Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature.
• Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models.

• Develop creative, trend-forward menu items that align with the River Center’s brand and event mix while leveraging local and seasonal ingredients where possible.
• Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events.
• Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards.

• Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement.
• Build production and staffing plans aligned to event forecasts; manage schedules to meet business demand while minimizing overtime.
• Oversee purchasing, receiving, storage, and inventory controls; maintain strong vendor relationships and ordering discipline.
• Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning.

• Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team.
• Build a culture of accountability, pride, teamwork, safety, and continuous improvement.
• Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability.
• Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws.

• Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices.
• Drive outcomes that support strong inspection and audit performance.
• Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas.
• Champion workplace safety, accident prevention, and safe equipment use; report and correct hazards immediately.

• Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment.
• Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly.
• Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance.