Executive Chef

Executive Chef Clive Collective Phoenix, AZ Job Details Full-time $80,000 - $95,000 a year 11 hours ago Benefits Health insurance Employee discount Opportunities for advancement Flexible schedule Qualifications Menu design Kitchen health and safety standards Food service health code compliance Specialty dish recipe development Team leadership Safety regulations Team development Kitchen cost control Inventory tracking for food cost management Team training Kitchen staff training Leading team collaboration initiatives Managing kitchen staff Menu costing Restaurant cost management Senior leadership Staff development

Full Job Description 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