Executive Chef - relo to Sedona, AZ

Executive Chef - relo to Sedona, AZ at Goodwin Recruiting summary:

Hospitality group seeks an Executive Chef to relocate to Sedona, AZ to lead a Southwestern cuisine-focused resort restaurant, oversee a kitchen staff of ~15, and shape menus for à la carte and banquet operations. Role includes managing a $5M annual F&B program, controlling food and labor costs, ensuring sanitation compliance, recruiting and training staff, and collaborating with F&B and sales teams on events. Compensation includes ~ $100K base plus bonus, benefits, 401(k), and potential relocation assistance and temporary housing.

Join an innovative hospitality group known for its commitment to distinctive guest experiences and culinary excellence. This is a unique opportunity to lead the culinary team at a Southwestern cuisine-focused resort restaurant, manage a talented staff, and shape the menu for a renowned destination drawing travelers and locals alike. Enjoy a dynamic role with impact, influence, and growth potential in a stunning location.

Executive Chef Benefits & Compensation

• Competitive base salary around $100K plus a generous bonus structure
• Medical, dental, and vision insurance
• 401(k) with company match
• Short term and long term disability coverage
• Paid sick time, vacation, and holiday
• Potential relocation assistance and temporary housing for up to 1 month

Executive Chef Requirements & Qualifications

• Proven leadership in a culinary management role; open to Executive Chefs or accomplished Executive Sous Chefs seeking advancement
• Strong communication, organization, and financial acumen
• Hands-on experience with Southwestern cuisine

Executive Chef Preferred Background & Skills

• Bilingual (English/Spanish) preferred
• Experience managing both à la carte and high-volume banquet operations
• Strong track record of cost control, budgeting, and menu development
• Demonstrated success in training, coaching, and mentoring culinary staff

Executive Chef Day-to-Day Responsibilities

• Lead, motivate, and develop a kitchen staff of 15 to deliver superior quality, consistency, and memorable culinary experiences
• Design creative, cost-conscious menus in collaboration with the Food and Beverage Director
• Oversee breakfast, lunch, dinner, banquets, and room service for a combined $5 million annual F&B program
• Manage inventory, purchasing, and food/labor costs to meet financial goals
• Ensure compliance with all safety, sanitation, and hygiene regulations
• Assess guest experience and satisfaction, maintaining a visible, approachable presence during service
• Recruit, train, evaluate, and coach staff for optimal performance and growth
• Partner with sales and event teams to execute special events and promotions

This is an ideal position for a passionate chef with both culinary and operational strengths, eager to make an impact and lead an already-successful property to new heights.

Keywords:

Executive Chef, Southwestern cuisine, kitchen management, menu development, cost control, banquet operations, food and beverage, staff training, sanitation compliance