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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,700.00 - $94,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Bonus opportunities
Job Description
Outbound Sedona is an upcoming luxury resort located in the scenic and culturally rich Sedona area, with an official opening planned for May 2026. This resort is being designed to offer an unparalleled guest experience that combines the natural beauty of Sedona with high-quality hospitality, elegant accommodations, and exceptional culinary services. The resort’s commitment to blending authentic local inspiration with modern luxury aims to set a new standard in the hospitality industry for the region. As part of this grand opening, Outbound Sedona is proactively assembling a dedicated team several months in advance to ensure ample time for comprehensive training,... Show More
Job Requirements
- 8-10+ years of progressive culinary experience, including 3-5 years as an Executive Chef or Senior Sous Chef
- proven leadership in luxury hotels, fine dining, or high-end resort environments
- strong experience with banquet and large-scale event execution
- expertise in menu development, cost control, and operational systems
- excellent communication, training, and team-development skills
- comprehensive knowledge of food safety and HACCP compliance
Job Qualifications
- 8-10+ years of progressive culinary experience, including 3-5 years as an Executive Chef or Senior Sous Chef
- proven leadership in luxury hotels, fine dining, or high-end resort environments
- strong experience with banquet and large-scale event execution
- expertise in menu development, cost control, and operational systems
- excellent communication, training, and team-development skills
- comprehensive knowledge of food safety and HACCP compliance
- multi-outlet resort experience with high-volume operations (preferred)
- formal culinary education or equivalent training (preferred)
- background in conceptual menu development and seasonal or thematic programs (preferred)
- commitment to local sourcing, sustainability, and community partnerships (preferred)
Job Duties
- lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets
- oversee recipe development, item costing, product specifications, and portion standards
- monitor culinary trends and collaborate with internal teams to maintain innovative, brand-aligned offerings
- partner with Purchasing to source quality products and maintain consistency across all culinary operations
- maintain daily presence in kitchens
- work the line during peak periods and VIP services
- set operational standards for technique, timing, presentation, and professionalism
- ensure adherence to cleanliness, sanitation, and HACCP guidelines
- direct all banquet and event culinary production, including weddings, conferences, and special functions
- collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations
- oversee high-impact events to ensure precision, timing, and exceptional presentation
- implement and uphold culinary quality standards, audits, and feedback processes
- respond to guest feedback and partner insights to enhance dining experiences
- support tastings, focus groups, and continuous-improvement tools
- recruit, train, and mentor a strong culinary team across all outlets
- promote cross-training, professional development, and a culture of accountability and creativity
- lead performance management, coaching, and succession planning
- develop and manage food and labor budgets aligned with resort goals
- control costs through inventory management, portion control, and waste reduction
- analyze financial and operational reports to optimize efficiency without compromising quality
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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