GROUP EXECUTIVE CHEF

at Indibar Group in Paradise Valley, Arizona, United States

Job Description

Group Executive Chef, Paradise Valley, Arizona –

The Group Executive Chef is responsible for overseeing all culinary operations across multiple properties or outlets within the group. This role ensures consistent food quality, safety, creativity, and profitability, while driving culinary excellence and innovation. The Group Executive Chef leads and develops the culinary leadership team, maintains brand standards, and collaborates closely with other departments to deliver exceptional dining experiences.

Key Responsibilities: Strategic Leadership:

• Develop and implement the culinary vision, strategy, and goals for the group.
• Collaborate with senior leadership/managing partner/owner(s) to align culinary operations with overall business objectives.
• Lead culinary innovation across all properties to ensure competitive, trend-forward menus.
• Provide consultation and advice to managing partner on elements of architecture, décor, kitchen and bar design, furniture, fixtures, equipment and all other aspects that would contribute to the successful launch of a new concept
• Assist or represent the managing partner in meetings and calls related to new concept launches, as required

• Develop and maintain the overarching culinary identity for the restaurant group
• Assist the managing parter in administrative duties and requirements as needed
• Takes the lead in developing strategies and enacting tactics that ensure the financial and commercial success of the restaurant group
• Build a 5-year creative roadmap for the restaurant group’s 5 year growth and expansion plans

Operational Oversight:

• Supervise Executive Chef(s) and culinary teams at each property or outlet.
• Work with Executive Chef(s) to ensure that reflect brand standards while evolving with trends and guest preferences
• Drive innovation in food concepts, presentation, and seasonal offerings with periodic updates as demanded by industry trends and customer preferences
• Supervise the General Manager or Front of House (FOH) Lead
• Supervise the Bar Director or Bar Lead
• Ensure consistent quality and presentation across all locations.
• Oversee menu planning, recipe development, and standardization.
• Establish and enforce SOPs for kitchen and FOH operations, hygiene, and food safety.
• Monitor kitchen productivity, labor efficiency, and operational costs.

Team Development & Management:

• Recruit, train, and mentor Executive Chef(s), General Manager and other kitchen and FOH staff as needed.
• Conduct regular performance evaluations and implement improvement plans.
• Create succession plans and foster a culture of growth, respect and continuous learning.
• Work with the restaurant leads to ensure successful staff retention

Financial Management:

• Develop and manage budgets, including food costs, bar costs, labor, and capital expenditures.
• Analyze financial reports to identify opportunities for efficiency and cost control.
• Work with company accountant to ensure payroll and accounting are accurate and optimized to control for operating expenses
• Work with procurement to negotiate vendor contracts and ensure quality sourcing.

Quality & Compliance:

• Ensure compliance with health, safety, and sanitation regulations (e.g., HACCP).
• Supervise regular audits of kitchen operations, food safety practices and bar operations.
• Implement feedback systems (guest and internal) to continuously improve food quality.

Innovation & Branding:

• Keep abreast of culinary trends and integrate them into menus and offerings.
• Support marketing, PR and social media efforts with creative input for promotions, events, and branding.
• Protect and evolve the brand’s culinary identity across all properties.
• Willing and able to participate in media opportunities such as TV and print media interviews and local festivals

Schedule: Full-time; weekends and holidays, as needed.

Requirements:

• Eight (8) years of experience as a Chef.
• A degree, diploma, certificate, or similar accreditation in kitchen management or cooking from a college, university, school, or other institution of learning anywhere in the world.

Submit resumes to Indibar Group LLC, attention Jonathan Rodrigues at indibargroup@gmail.com