Benefits:
Employee discounts
Opportunity for advancement
Training & development
Competitive salary
Health insurance
Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership
Location: Clive Collective - “Assigned Location” Pay: $80k + Benefits
This role will be located at one of Clive Collective's Concepts in North Scottsdale. Modern Italian Steakhouse |or| Asian-American Fusion Restaurant & Sushi.
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.
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