Top 205 Culinary lead Jobs in Scottsdale Az

Sr Regional Chef
Southwest Foodservice Excellence, LLC —Scottsdale, AZ
- $90,000 - $95,000 a year
- School experience
- 7 years
- Ability to walk for extended periods
Kitchen Manager
Hillstone Restaurant Group —Scottsdale, AZ
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
Kitchen Manager
Lure Fish House —Scottsdale, AZ
- $75,000 - $85,000 a year
- Full-time
- Spanish
- Mid-level
- Organizational skills
- Health insurance
- Dental insurance
Food Service & Catering Manager - Shea Campus
SCOTTSDALE BIBLE CHURCH —Scottsdale, AZ
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- 5 years
Banquet Cook
Silverleaf Club —Scottsdale, AZ
- $20 - $23 an hour
- Part-time
- Bar
- Basic math
- English
- Health insurance
- Dental insurance
Quick Apply
Banquet Head Chef
Silverleaf Club —Scottsdale, AZ
- $45,000 - $55,000 a year
- Weekends as needed
- Microsoft Word
- Bar
- Microsoft Excel
- Health insurance
- Dental insurance
Quick Apply
14d
Head Chef
Ling & Louie's Asian Bar and Grill —Scottsdale, AZ
- $62,000 - $75,000 a year
- Weekends as needed
- Hospitality
- Bar
- Casual dining restaurant
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager
Oregano's —Queen Creek, AZ
- $60,000 - $70,000 a year
- Full-time
- Mid-level
- 3 years
- Mentoring
- Health savings account
- AD&D insurance
Quick Apply
Cook I (Part-Time)
TPC Network —Scottsdale, AZ
- Part-time
- High school diploma or GED
- No travel
- Ability to lift 25 pounds
5d
Lead Cook - Banquet Saucier
FAIRMONT —Scottsdale, AZ
- Full-time
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Assistant Kitchen Manager
PopStroke —Scottsdale, AZ
- ServSafe
- 5 years
- Mid-level
- Paid holidays
- Health insurance
Lead Cook
Marriott International, Inc —Scottsdale, AZ
- Full-time
Assistant Banquet Chef
FAIRMONT —Scottsdale, AZ
- Full-time
- 4 years
- Entry level
- Health insurance
- Dental insurance
Quick Apply
Senior Sous Chef
Marriott International, Inc —Scottsdale, AZ
- $81,000 - $100,000 a year
- Full-time
- Hotel
- High school diploma or GED
- Continuous improvement
Sous Chef
Marriott International, Inc —Scottsdale, AZ
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Culinary Lead
Tommy Bahama —Scottsdale, AZ
- Online Application
- Hospitality
- Mid-level
- High school diploma or GED
Quick Apply
Kitchen Manager
Collins Brothers Public House —Scottsdale, AZ
- $65,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Supervising experience
- Bachelor's degree
- Paid training
- Disability insurance
Quick Apply
Culinary Operations Manager - Westworld
M Culinary Concepts —Scottsdale, AZ
- From $65,000 a year
- Full-time
- Computer skills
- Senior level
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Cafe Manager
Life Time —Scottsdale, AZ
- Weekends as needed
- ServSafe
- Fast casual restaurant
- Mid-level
Restaurant General Manager
Catch —Scottsdale, AZ
- $130,000 - $170,000 a year
- Weekends as needed
- Sales
- 3 years
- Mentoring
- Disability insurance
- Health insurance

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Sr Regional Chef

Southwest Foodservice Excellence, LLC -
Scottsdale, AZ

Apply Now

Job Details

$90,000 - $95,000 a year

Qualifications

Food and beverage product quality management
Food quality maintenance
Menu design
School experience
Business development management
Computer operation
Succession planning
Operational analysis
Staff supervision
Performance improvement leadership
Strategic management
7 years
Specialty dish recipe development
Coaching
Talent management
Data analysis skills
Labor cost analysis
Account development
Trend analysis
Leadership development
Inclusive leadership practices
Sales presentations
Brand advocacy
Team development
Culinary Arts
Developing staff training programs as a food service manager
Key Performance Indicators
Talent pipeline development
Analysis skills
Driver's License

Full Job Description

JOB TITLE:

Sr. Regional Chef

DEPARTMENT:

Culinary - Operations Excellence

SUPERVISOR’S TITLE:

Corporate Executive Chef

LOCATION:

Corporate Office

FLSA STATUS:

Exempt

REVISION DATE:

6/5/2026

PRINCIPAL OBJECTIVES OF POSITION

The Senior Regional Chef is a strategic culinary leader responsible for driving enterprise-wide culinary excellence, innovation, and operational performance across multiple regions. This role partners closely with executive leadership, operations, and sales to shape culinary strategy, enhance client experience, and accelerate business growth.

This position leads high-impact initiatives including menu innovation, culinary standardization, talent development, and sales enablement, while ensuring best-in-class food quality, consistency, and profitability. The Senior Regional Chef serves as a thought leader and brand ambassador, elevating the organization’s Food First culture and reinforcing innovation as a core differentiator.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Strategic Leadership & Business Impact:

Define and execute regional culinary strategies aligned with company growth objectives and client needs

Act as a senior advisor to operations, contributing to margin improvement, food cost optimization, and concept development

Influence executive decision-making through culinary insights, trend forecasting, and performance data

Lead cross-functional initiatives that enhance operational efficiency and guest satisfaction

Sales Enablement & Client Engagement:

Serve as a senior culinary ambassador in high-profile client presentations, national accounts, and strategic bids

Partner with sales leadership to design and deliver customized culinary solutions that drive revenue growth

Lead culinary storytelling through elevated presentations, tastings, and innovation showcases

Support retention and expansion of key accounts through differentiated culinary experiences

Culinary Operations Excellence:

Provide oversight and guidance across multiple districts to ensure consistent execution of culinary standards

Lead complex, high-visibility events and support critical account openings or transitions

Identify operational gaps and implement scalable solutions to improve quality, speed, and cost efficiency

Establish and monitor KPIs tied to food quality, innovation adoption, and operational performance

Talent Development & Leadership:

Mentor and develop Regional and District Chefs, building a strong internal culinary leadership pipeline

Design and lead advanced training programs focused on culinary skills, leadership, and business acumen

Foster a high-performance culture grounded in accountability, collaboration, and continuous improvement

Provide succession planning and performance coaching across the culinary organization

Innovation & Menu Development:

Lead enterprise-level menu innovation and culinary R&D, aligning with consumer trends and client expectations

Standardize recipes, platforms, and culinary programs for scalability and consistency

Introduce new concepts, global flavors, and emerging techniques to maintain a competitive edge

Partner with supply chain and nutrition teams to ensure feasibility, compliance, and cost control

Culture, Brand & Values:

Champion the company’s Food First philosophy and embed innovation into daily practice

Act as a cultural leader promoting inclusivity, creativity, and culinary excellence across all regions

Drive adoption of customized programs tailored to diverse client and community needs

Represent the organization at industry events, tradeshows, and strategic partnerships

This job description does not state nor imply that these are the only duties to be performed by the employee in this position. It is not intended to give all the details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. This job description does not constitute an offer of continued employment or an employment contract.

QUALIFICATIONS, EDUCATION, EXPERIENCE, KNOWLEDGE, AND SKILLS

Bachelor’s Degree in Culinary Arts, Hospitality, or related field (or equivalent experience) required
7–10+ years of progressive culinary leadership experience in multi-unit or high-volume foodservice environments
Proven success leading regional or enterprise culinary programs across multiple locations
Strong business acumen, including food cost management, labor efficiency, and operational scalability
Experience supporting sales growth, client engagement, and high-level presentations
Deep knowledge of culinary trends, innovation, and foodservice technology
Exceptional leadership, communication, and influencing skills
K-12 or institutional foodservice experience preferred
Proficiency in Microsoft Office, nutrition-related software programs, and culinary-related technology
Ability to pass an extensive nationwide criminal background check and fingerprint analysis
Current driver’s license and ability to travel freely in the United States

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. This position will be involved heavily in computer tasks and telephone communication including, but not limited to, customer service. This job requires a comprehensive work effort while generally working a regular five-day work week schedule, however, occasionally a six- or seven-day work schedule may be required. Corporate meetings and functions may be required.

The position requires travel 75% or more of the time.

In addition:

Ability to move throughout the kitchen and cafeteria to prepare food and assist in cafeteria management
Be able to work in a standing position for long periods of time (up to 8 hours)
Maybe exposed to strong smells from food products
Maybe exposed to cold and freezing temperatures

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

LICENSING/ CERTIFICATION REQUIREMENTS

If hired, must be able to obtain a ServSafe Certificate and/or a Food Handlers Card (if applicable).

SUPERVISION EXERCISED

70%

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