Resort Director of Culinary

An iconic luxury resort in the Scottsdale area is seeking an accomplished

Executive Chef to provide strategic vision and hands-on leadership for its entire culinary operation.

Our client is a nationally recognized luxury hospitality destination known for creating highly personalized guest experiences in an extraordinary resort setting. The property combines elevated dining, luxury accommodations, wellness, events, and thoughtful hospitality to create an experience that attracts both discerning local guests and travelers from around the world.

The Executive Chef will serve as the senior culinary leader for the resort, overseeing all culinary operations including restaurants, catering, banquets, in-room dining, and stewarding. This individual will be responsible for driving culinary excellence through innovation, operational efficiency, financial stewardship, and the development of high-performing teams.

We're seeking a sophisticated culinary leader who combines exceptional technical ability with strong business acumen and an authentic passion for hospitality. This person should be equally comfortable developing a seasonally driven menu, mentoring the next generation of culinary leaders, analyzing food and labor costs, collaborating with executive leadership, and maintaining a visible presence during demanding services and high-profile events.

The Executive Chef will have the opportunity to shape the culinary direction of the resort while fostering a culture built around creativity, craftsmanship, accountability, collaboration, and continuous growth.

Strong culinary credentials are essential—but the ability to inspire people, create meaningful guest experiences, and consistently deliver at the standards of luxury hospitality is what will truly define success in this role.

• Comprehensive medical, dental, and vision insurance
• 401(k) retirement plan with company match
• Paid vacation and PTO
• Short- and long-term disability coverage
• Life insurance
• Complimentary and discounted hotel stays
• Discounts on dining, spa, and retail experiences
• Complimentary shift meals
• Wellness classes and programs
• Leadership development and professional growth opportunities

Day in the Life:

• Provide inspired leadership and oversight of daily culinary operations across restaurants, catering, banquets, in-room dining, and stewarding
• Ensure flawless culinary execution and a consistently elevated guest dining experience throughout the resort
• Design, innovate, and implement seasonally driven menus influenced by current trends, guest preferences, and regional ingredients
• Maintain uncompromising standards for food quality, presentation, safety, sanitation, and cleanliness
• Lead strategic planning for culinary initiatives, forecasting, budget development, and labor management
• Recruit, hire, train, coach, mentor, and develop culinary and stewarding teams
• Build a strong culinary leadership bench through regular feedback, performance management, mentorship, and career development
• Create a kitchen culture centered around excellence, accountability, collaboration, mutual respect, and continuous improvement
• Manage inventory, procurement, purchasing, and vendor relationships to maintain exceptional product quality while controlling costs
• Own culinary financial performance with responsibility for food cost, labor, payroll, forecasting, productivity, and budget administration
• Partner closely with Food & Beverage leadership, front-of-house management, and other department heads to create a seamless resort-wide guest experience
• Represent the culinary operation during guest-facing experiences, special events, and resort functions with warmth, professionalism, and refined hospitality
• Maintain a highly visible and hands-on leadership presence throughout the kitchens and resort
• Develop strong relationships with vendors and purveyors while maintaining a focus on exceptional ingredients, seasonality, quality, and value
• Manage personnel matters effectively, including coaching, performance evaluations, conflict resolution, and disciplinary action when necessary
• Partner with Human Resources on compensation, promotions, advancement opportunities, and culinary talent development
• Continuously evaluate culinary systems, staffing, menus, equipment, and workflows to improve efficiency without compromising quality
• Collaborate with resort leadership to create memorable culinary programming and experiences that differentiate the property within the luxury hospitality market

Requirements:

• Minimum 5 years of progressive…