Executive Chef

The Scott Resort & Spa

4925 North Scottsdale Road
Scottsdale , AZ 85251

Resort with 204 Rooms Managed By Marc & Rose Hospitality 1 Location

Medical / Dental / Vision / Hotel Discounts / Voluntary Products / 401k + Match / Pet insurance and much more!

Apply Now Save this job SHARE THIS JOB Email Tweet Facebook LinkedIn Lead the culinary charge at The Scott Resort & Spa as Executive Chef - Join our innovative and collaborative team today! Full-Time

Summary of Position:

The Executive Chef is responsible for the strategic oversight of all culinary operations at The Scott Resort & Spa, and is responsible for all food preparation, quality, production and control, for all food outlets and banquet facilities. This role is a member of the Resorts Executive Committee and is responsible for the staffing, training, development and organization of the culinary department within the Resort.

Essential Functions:

• Hire, train, supervise, schedule, coach, develop and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Listen actively and communicate clearly while interacting with guests, clients, and vendors to promote food products and while directing staff activities.
• Analyze feedback from clients and our internal associates, make judgments and take action to implement suggestions for improvement.
• Maintain working rapport with all Resort staff for efficient operation and service to clients.
• Organize and conduct pre-shift and departmental meetings.
• Monitor staff performance, product quality, and production flow and foster improvement where necessary.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes, as directed by Company ownership.
• Work with Banquet culinary leaders to develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
• Confer with Director of Outlets and Director of Banquets regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
• Assist Director of Outlets and Director of Banquets in estimating annual food budgets.
• Monitor outlets during peak period to oversee production flow and presentation.
• Partner with Marketing team and other administrative associates to ensure menu design and pricing is updated as needed and to ensure programming events are promoted across platforms.
• Perform other duties as requested or assigned by the General Manager and/or ownership.

Qualifications:

Education: High School Diploma or equivalent required. Degree from Culinary school, or similar educational background, preferred.

Experience: Minimum of five (5) years experience in a culinary role, with demonstrated progression including time in a culinary leadership position directly supervising staff. Must have prior leadership experience with knowledge of most international and domestic dishes.

Certificates or Licenses: Maricopa County Certified Food Service Worker Card.

Knowledge, Skills & Abilities:

• The Scott Resort & Spa believes that each guest should be treated with respect and professionalism. Individuals must possess and demonstrate the ability to interact with all guests, internal and external, effectively with tact and diplomacy in line with the Resorts service essentials.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and exercise proper judgment to ensure proper payroll and production control.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a up to 100 lbs. on a continuous schedule.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and leadership.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

Personal Characteristics:

• Behaves ethically
• Organized: Maintains a neat, organized workspace, maintaining important documents pertinent to job
• Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language to communicate
• Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review)

The Scott Resort & Spas leaders and team members believe each guest should be treated with respect and professionalism. We create a genuine experience, enticing our guests to return again and again. In order to be successful at The Scott Resort & Spa, team members must share both our Purpose (Making Space for Genuine Hospitality) and Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, and Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our fun, friendly and enthusiastic team members treat every guest as if they were our only guest. A true customer focus is essential to success with our property.

Posted July 25, 2025