Executive Chef

Benefits:

• Bonus based on performance
• Competitive salary
• Health insurance
• Opportunity for advancement
• Relocation bonus
• Training & development

Department
:
Culinary / BOH Operations Reports To
:
Director of Operations/Ownership Location
:
Kuza North Scottsdale Pay
: $87k + Benefits

The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards.

Clive Collective is launching an exciting new restaurant concept in North Scottsdale:
Kuza
. This dynamic brand will offer a fresh interpretation of Japanese street food, robata grill, and sushi, complemented by thoughtful Asian-inspired influences. The concept focuses on bold flavors, refined technique, and an elevated yet energetic dining experience.

We are seeking a Sushi Sous Chef with strong technical skill, disciplined execution, and the ability to lead and inspire a team. This role requires creativity, precision, and a deep respect for Japanese culinary foundations.

Kuza presents a unique opportunity to join a growing, chef-driven restaurant group at an early stage of expansion. We are looking for culinary leaders who want to grow with the company, contribute creatively, and help shape the future of the brand.

• Establish and maintain culinary standards that reflect the brand and concept
• Develop, test, and implement seasonal menus and features
• Maintain recipe accuracy, presentation standards, and flavor consistency
• Work in collaboration with Ownership and Operations on concept evolution
• Ensure every dish meets Clive Collective quality expectations

• Oversee daily BOH operations: prep, line, expo, and sanitation
• Create and manage prep systems, station organization, and kitchen flow
• Ensure adherence to health department and safety regulations
• Monitor food handling, storage, rotation, and labeling standards
• Maintain accurate recipe costing and portion control
• Oversee equipment care, maintenance, and cleanliness

• Manage food cost, waste, ordering, and inventory accuracy
• Develop and maintain par levels for all food items
• Schedule BOH labor in alignment with business levels
• Monitor usage, spoilage, and overproduction
• Collaborate on budgeting, forecasting, and reporting

• Hire, train, develop, and retain BOH team members
• Conduct performance reviews and coaching sessions
• Implement consistent training standards for all BOH positions

• Act as an ambassador of the culinary brand internally and externally
• Support marketing initiatives, tastings, events, and partnerships

• 3–5+ years as a Chef in a high-volume, full-service restaurant
• Strong leadership and staff development experience
• Solid understanding of food costing and inventory management