at Indibar Group in Paradise Valley, Arizona, United States
Job Description
Executive Chef, Paradise Valley, Arizona –The Executive Chef at Indibar Restaurant is responsible for leading all culinary operations, including menu development, kitchen management, food quality assurance, purchasing, inventory control, maintenance, and staff development. The position requires extensive experience in modern Indian cuisine, innovation, and management of a high-volume, fine dining kitchen to ensure exceptional guest experiences.
Primary Duties and Responsibilities
- Menu Planning and Culinary Innovation
- Design and develop seasonal and à la carte menus that highlight Modern Indian cuisine with authentic flavors and contemporary presentation.
- Research culinary trends, develop new recipes, and ensure menu items are appealing, innovative, and consistent in quality.
- Introduce tasting menus and promotional items aligned with the restaurant’s branding and strategic goals.
- Kitchen Operations and Management
- Supervise all kitchen operations, including preparation, cooking, portioning, plating, and service during all shifts.
- Maintain high standards of hygiene, sanitation, and food safety in compliance with federal and local regulations.
- Implement Standard Operating Procedures (SOPs) to ensure operational efficiency, food quality, and safety.
- Oversee regular cleaning schedules and preventive maintenance for kitchen equipment to maintain safety and operational reliability.
- Purchasing, Inventory, and Kitchen Store Management
- Oversee procurement of food, beverages, and kitchen supplies while controlling costs and ensuring quality.
- Maintain accurate inventory records, monitor stock levels, forecast requirements, and minimize waste.
- Organize and manage the kitchen store efficiently, applying FIFO (First-In, First-Out) procedures for proper rotation of ingredients.
- Ensure safe storage of perishable and non-perishable items in compliance with hygiene and safety standards.
- Budgeting and Cost Control
- Collaborate with management to develop and manage the kitchen budget, monitoring labor, food costs, and operational expenses.
- Analyze usage trends, control portioning, reduce waste, and implement cost-saving strategies.
- Negotiate with suppliers for cost-effective, high-quality ingredients.
- Team Leadership and Staff Development
- Recruit, train, mentor, and supervise a team of chefs, sous chefs, cooks, and kitchen staff.
- Conduct performance evaluations and create career development plans to foster professional growth.
- Promote teamwork, operational discipline, and a positive kitchen culture.
- Quality Assurance and Guest Experience
- Ensure consistent excellence in taste, presentation, and portioning for all menu items.
- Monitor customer feedback and adjust menu items or service practices to enhance satisfaction.
- Collaborate with management and front-of-house staff to ensure smooth service operations.
- Strategic and Administrative Responsibilities
- Maintain documentation including kitchen performance reports, vendor records, inventory logs, and HACCP compliance records.
- Participate in menu planning for special events and marketing initiatives.
- Represent Indibar at industry events, awards, and culinary promotions.
Schedule: Full-time; weekends and holidays, as needed.
Requirements:
- Eight (8) years of experience as a Chef.
- A degree, diploma, certificate, or similar award in 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
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