Executive Chef

Clive Collective

Phoenix, AZ

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JOB DETAILS

SALARY

$80,000–$95,000 Per Year

SKILLS

Brand Marketing (Branding), Budgeting, Coaching, Cook Dishes, Cost Control, Culinary Operations, Equipment Maintenance/Repair, Food Safety, Forecasting, Health Department, Health Insurance, Inventory Management, Leadership, Maintain Compliance, Marketing, Menu Development, Operational Strategy, Operations, Performance Reviews, Portion Control, Regulations, Restaurant, Safety/Work Safety, Sanitation, Staff Development, Systems Administration/Management, Team Building, Team Lead/Manager, Test Plan/Schedule, Training/Teaching, Willing to Travel

LOCATION

Phoenix, AZ

POSTED

18 days ago

Benefits:

Competitive salary
Employee discounts
Health insurance
Opportunity for advancement
Training & development

Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership
Location: Clive Collective - “Assigned Location” Pay: $80-95k + Benefits

Job Summary

The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards.

The Executive Chef may be assigned to an existing or future Clive Collective location based on company needs.

Core Responsibilities

Culinary Leadership & Vision
Establish and maintain culinary standards that reflect the brand and concept
Develop, test, and implement seasonal menus and features
Maintain recipe accuracy, presentation standards, and flavor consistency
Work in collaboration with Ownership and Operations on concept evolution
Ensure every dish meets Clive Collective quality expectations

Kitchen Operations & Execution

Oversee daily BOH operations: prep, line, expo, and sanitation
Create and manage prep systems, station organization, and kitchen flow
Ensure adherence to health department and safety regulations
Monitor food handling, storage, rotation, and labeling standards
Maintain accurate recipe costing and portion control
Oversee equipment care, maintenance, and cleanliness

Financial & Inventory Management

Manage food cost, waste, ordering, and inventory accuracy
Develop and maintain par levels for all food items
Schedule BOH labor in alignment with business levels
Monitor usage, spoilage, and overproduction
Collaborate on budgeting, forecasting, and reporting

Team Leadership & Development

Hire, train, develop, and retain BOH team members
Conduct performance reviews and coaching sessions
Implement consistent training standards for all BOH positions

Brand Representation & Standards

Act as an ambassador of the culinary brand internally and externally
Support marketing initiatives, tastings, events, and partnerships

Required Qualifications

3–5+ years as a Chef in a high-volume, full-service restaurant
Strong leadership and staff development experience
Solid understanding of food costing and inventory management
Proven ability to build, lead, and retain a high-performing BOH team
Experience with seasonal menu development
Knowledge of health and food safety regulations

Schedule & Work Environment

Full-time, on-site, flexible schedule including nights, weekends, and holidays
Hands-on leadership role in a fast-paced environment
May require travel to support additional Clive Collective locations or openings

Executive Chef

Clive Collective

Phoenix, AZ

About the Company

Clive Collective

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