Executive Chef
Sanctuary Camelback Mountain, Paradise Valley, AZ, United States
Lead Culinary Excellence at One of Arizona’s Premier Luxury Resorts
At Sanctuary on Camelback Mountain, we believe unforgettable guest experiences begin with exceptional cuisine. We are seeking an innovative, hands‑on Executive Chef to lead and elevate the entire culinary operation across our award‑winning resort.
Why Join Us
Iconic luxury resort nestled on Camelback Mountain
Renowned for personalized service, elevated hospitality, and unforgettable dining
Opportunity to shape menus, mentor talent, and influence the guest experience at every level
Collaborative leadership culture focused on excellence and innovation
Who You Are
A visionary leader. A mentor. A culture builder. Someone who takes pride in delivering extraordinary dining experiences and developing high‑performing teams.
What You'll Do
Oversee all culinary operations including restaurants, banquets, catering, and stewarding
Create and execute seasonal, trend‑forward menus that reflect quality and creativity
Lead, inspire, and develop kitchen teams through coaching, mentorship, and accountability
Ensure exceptional food quality, consistency, presentation, and guest satisfaction
Manage labor, food cost, purchasing, inventory, and vendor partnerships
Maintain the highest sanitation, safety, and luxury hospitality standards
Partner with resort leaders to deliver seamless property‑wide service experiences
Represent the culinary team during events, VIP experiences, and guest engagements
What You Bring
Proven Executive Chef or senior culinary leadership experience in luxury resort, hotel, or high‑end restaurant environments
Strong business acumen with budgeting, forecasting, and cost control expertise
Passion for people leadership, culture building, and talent development
Creativity balanced with operational discipline and consistency
Deep knowledge of food trends, culinary techniques, and elevated presentation
Ability to thrive in a fast‑paced, high‑expectation environment
QUALIFICATIONS & REQUIREMENTS
The ideal candidate will possess the knowledge, skills, and abilities necessary to successfully perform the essential functions of this role, with or without reasonable accommodation.
Education & Certifications
Culinary Arts degree from an accredited institution required
Current Food Handler Certification (ServSafe or equivalent) required
Experience
Minimum of 5 years progressive culinary leadership experience in a luxury resort, hotel, or high‑end dining environment
Proven success overseeing multi‑outlet culinary operations, including fine dining, banquets, catering, and in‑room dining
Strong background in cost control, labor management, budgeting, and operational planning
Skills & Abilities
Advanced knowledge of classical and contemporary culinary techniques, menu development, and seasonal sourcing
Strong financial acumen with experience analyzing reports, forecasting labor, and managing food costs
Excellent leadership, communication, and relationship‑building skills with the ability to collaborate across departments and executive teams
Detail‑oriented with a strong commitment to quality, consistency, and elevated presentation standards
Ability to work effectively in a fast‑paced kitchen environment with extended standing, lifting up to 100 lbs., and exposure to heat
Flexible schedule, including evenings, weekends, and holidays as business needs require
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At Sanctuary on Camelback Mountain, we believe unforgettable guest experiences begin with exceptional cuisine. We are seeking an innovative, hands‑on Executive Chef to lead and elevate the entire culinary operation across our award‑winning resort.
Why Join Us
Iconic luxury resort nestled on Camelback Mountain
Renowned for personalized service, elevated hospitality, and unforgettable dining
Opportunity to shape menus, mentor talent, and influence the guest experience at every level
Collaborative leadership culture focused on excellence and innovation
Who You Are
A visionary leader. A mentor. A culture builder. Someone who takes pride in delivering extraordinary dining experiences and developing high‑performing teams.
What You'll Do
Oversee all culinary operations including restaurants, banquets, catering, and stewarding
Create and execute seasonal, trend‑forward menus that reflect quality and creativity
Lead, inspire, and develop kitchen teams through coaching, mentorship, and accountability
Ensure exceptional food quality, consistency, presentation, and guest satisfaction
Manage labor, food cost, purchasing, inventory, and vendor partnerships
Maintain the highest sanitation, safety, and luxury hospitality standards
Partner with resort leaders to deliver seamless property‑wide service experiences
Represent the culinary team during events, VIP experiences, and guest engagements
What You Bring
Proven Executive Chef or senior culinary leadership experience in luxury resort, hotel, or high‑end restaurant environments
Strong business acumen with budgeting, forecasting, and cost control expertise
Passion for people leadership, culture building, and talent development
Creativity balanced with operational discipline and consistency
Deep knowledge of food trends, culinary techniques, and elevated presentation
Ability to thrive in a fast‑paced, high‑expectation environment
QUALIFICATIONS & REQUIREMENTS
The ideal candidate will possess the knowledge, skills, and abilities necessary to successfully perform the essential functions of this role, with or without reasonable accommodation.
Education & Certifications
Culinary Arts degree from an accredited institution required
Current Food Handler Certification (ServSafe or equivalent) required
Experience
Minimum of 5 years progressive culinary leadership experience in a luxury resort, hotel, or high‑end dining environment
Proven success overseeing multi‑outlet culinary operations, including fine dining, banquets, catering, and in‑room dining
Strong background in cost control, labor management, budgeting, and operational planning
Skills & Abilities
Advanced knowledge of classical and contemporary culinary techniques, menu development, and seasonal sourcing
Strong financial acumen with experience analyzing reports, forecasting labor, and managing food costs
Excellent leadership, communication, and relationship‑building skills with the ability to collaborate across departments and executive teams
Detail‑oriented with a strong commitment to quality, consistency, and elevated presentation standards
Ability to work effectively in a fast‑paced kitchen environment with extended standing, lifting up to 100 lbs., and exposure to heat
Flexible schedule, including evenings, weekends, and holidays as business needs require
#J-18808-Ljbffr