Executive Chef - Scottsdale

Mesa, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $72,000.00 - $99,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Job Description

BOA Steakhouse is a renowned American steakhouse brand known for its exceptional culinary experience and vibrant atmosphere. Based in Southern California and part of Innovative Dining Group, BOA Steakhouse is an innovative dining concept that blends inventive traditional dishes with a lively environment and an extensive selection of custom cocktails. This group also manages a collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar, establishing itself as a leader in the upscale dining sector. The company prides itself on delivering unmatched hospitality, making it a favored destination for gastronomy enthusiasts and tastemakers from around the globe. Located in Scottsdale, BOA Steakhouse continues to build a reputation for not only its fantastic menu but also for creating an engaging and refined dining experience motivated by creativity and quality.

The role of Executive Chef at BOA Steakhouse Scottsdale is crucial for maintaining the restaurant's high standards and innovative approach. This position requires a highly talented and experienced culinary professional who will lead and manage the entire kitchen team. The Executive Chef oversees all kitchen operations, from food conception to its final presentation on the guests’ plates, ensuring the highest quality food production and compliance with company standards. A significant part of the role involves providing leadership, training, and mentorship to kitchen staff, fostering a positive and professional workplace culture that promotes excellence, creativity, and teamwork. The Executive Chef is responsible not only for the culinary output but also for managing food and labor costs, maintaining safety and sanitation standards, and collaborating closely with the General Manager to drive the restaurant’s financial and operational success. This is an exciting opportunity for a chef passionate about innovation and quality to make a significant impact in a prestigious and growing brand.

Job Requirements

Must be twenty-one years of age or older
Completion of a post-secondary culinary arts program
3 to 5 years experience as an Executive Chef in a high-volume upscale restaurant
Valid Food Handler Card at time of hire
Valid Alcohol Awareness Training Certificate at time of hire
Ability to stand for long periods up to 8 hours
Ability to lift and move up to 50 pounds regularly and occasionally 75 pounds
Strong knowledge of food service regulations and handling procedures
Proficiency in Microsoft Suite and Restaurant POS Systems
Excellent communication and leadership skills

Job Qualifications

3 to 5 years experience as an Executive Chef in a high-volume upscale restaurant
Strong familiarity with food service regulations and proper food handling procedures
Minimum age of twenty-one years
Completion of a post-secondary culinary arts program
Strong operational skills and impeccably high standards of service
Excellent customer service skills with the ability to remain calm and composed under pressure
Effective communication skills with employees, dining room staff, and guests
Ability to read, analyze, and interpret scientific measurements, recipes, and financial reports
Proficiency in Microsoft Suite including Outlook, Word, and Excel, and Restaurant POS Systems
Must have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire
Ability to work standing for up to 8 hours with some walking, occasional sitting, and frequent stooping, kneeling, or crouching
Ability to lift and move up to 50 pounds regularly and occasionally up to 75 pounds

Job Duties

Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures
Teach proper cooking techniques to ensure outstanding food products made per restaurant specifications
Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
Manage training for Chef de Cuisine to develop leadership and culinary skills
Plan and coordinate daily menus and continuously refine recipe specifications
Assist in ongoing development of culinary quality and menu offerings while maintaining core recipe programs
Oversee purchasing of food and related items, including sourcing new products
Ensure all food and beverage products meet company standards and specifications
Responsible for food and labor costs and related restaurant expenses
Maintain a clean and safe work environment through timely repair and upkeep
Ensure compliance with health, sanitation, liquor, safety, and employment regulations by communicating and reinforcing standards
Fulfill all record keeping and administration tasks including financial statements, inventory, and employee paperwork
Collaborate with General Manager for financial success and excellence
Continue self-education on food trends through networking and research
Create a positive work environment through friendly, caring, and professional communication
Embody and deliver exceptional service and hospitality