Property Executive Chef - Arizona Biltmore

Job Summary The Property Executive Chef provides overall culinary leadership and vision for the entire Arizona Biltmore, directing all food planning, production, presentation, quality, and cost control across every restaurant, lounge, banquet, catering, in-room dining, and employee dining operation on property. This is the most senior culinary role at the resort, responsible for a multi-outlet, high‑volume operation that includes signature stand‑alone restaurants, an extensive banquet and convention business, and year‑round events befitting a historic landmark destination. The Property Executive Chef champions innovation, sustainability, talent development, and a culture of excellence that delivers an exceptional guest and Team Member experience and upholds the vision of the senior leadership team. This role is a member of the resort Executive Committee. Benefits Comprehensive health insurance Retirement plans Paid time off On‑site wellness programs Local discounts Employee rates on hotel stays Ongoing training and development opportunities Go Hilton travel benefits in addition to Pyramid's travel benefits Essential Functions Culinary Leadership & Property‑Wide Execution Provide overall culinary direction and vision for all food outlets, lounges, banquet and convention operations, in‑room dining, pool and recreation venues, and employee dining, ensuring a consistent standard of quality and creativity across the entire property. Lead daily operations through the culinary leadership team, conducting line checks, tastings, and walk‑throughs to verify readiness for high‑volume service and large‑scale events. Anticipate operational needs across concurrent outlets and events, balancing competing priorities while maintaining flawless execution during peak service periods. Menu Development, Innovation & Brand Identity Create, implement, and continuously evolve menus and individual menu items for all outlets based on current food trends, regional tastes, seasonality, and the distinct identity of each concept. Develop signature banquet and catering menus, themed events, tasting menus, and bespoke client experiences that meet budgetary guidelines while exceeding guest expectations. Conduct menu engineering analyses across outlets, leveraging sales data, cost analysis, and guest feedback to balance creativity with profitability and optimize performance. Confer with the Director of Food & Beverage regarding all new selections, concept changes, and pricing strategy. Financial Management & Operational Excellence Own the culinary financial performance of the resort, including the development, management, and accountability of food and labor budgets, forecasts, and cost‑of‑sales targets across all outlets. Partner with Purchasing, Receiving, and Finance to negotiate vendor programs, manage product specifications, and align operational decisions with the property's financial objectives. Analyze production flow, productivity standards, and staffing models, implementing continuous improvement initiatives that enhance efficiency without compromising quality. Assist Food & Beverage leadership in creating the annual culinary budget and capital needs, and report all equipment requiring repair or replacement to Property Operations. Team Development, Leadership & Succession Planning Hire, train, supervise, schedule, and lead the activities of the full culinary brigade, including Executive Sous Chefs, Chefs de Cuisine, Banquet and Pastry leadership, Sous Chefs, Junior Sous Chefs, and line personnel. Build a culture of respect, accountability, professionalism, and pride in craftsmanship, addressing performance issues promptly, fairly, and constructively. Develop and mentor culinary leaders through hands‑on coaching, structured training, performance reviews, and a deliberate succession pipeline that strengthens the property's bench. Administer disciplinary action when necessary, ensuring accountability at all levels and compliance with all organizational policies. Food Safety, Sanitation & Sustainability Ensure strict, property‑wide adherence to all safety, sanitation, EcoSure, and Health Department/HACCP standards in every kitchen, walk‑in, reach‑in, prep area, and service line. Champion sustainability initiatives including responsible sourcing, food waste reduction, energy and water stewardship, and community‑minded purchasing practices. Guest Engagement, Marketing & Community Presence Listen actively and communicate clearly with guests and clients to promote the resort's culinary offerings, gather feedback, and take action to implement improvements. Maintain a visible presence during peak service and signature events, engaging guests, VIPs, industry professionals, and media to build the resort's culinary reputation. Partner with Marketing and Public Relations on storytelling, social media content, press features, and signature culinary events that elevate the property's brand and community engagement. Banquets, Catering & Special Events Direct the execution of extensive banquet, convention, and catering culinary operations, ensuring flawless delivery across high‑volume functions, private dining, buyouts, and VIP experiences. Coordinate prep systems, production schedules, and staffing across concurrent events to guarantee consistency and quality at every touchpoint. Cross‑Department Collaboration & Strategic Partnership Maintain a strong working rapport with all resort departments, partnering with Front‑of‑House leadership, Catering, Beverage, Stewarding, Purchasing, Marketing, and Finance for efficient operation and a unified guest experience. Serve as a member of the Executive Committee and Food & Beverage leadership team, contributing to strategic planning, brand‑standard execution, and the resort's overall business objectives. Qualifications Education: High School Diploma or GED. Accredited Culinary School or Apprenticeship graduate strongly preferred; four‑year degree in a related field a plus. Experience: At least eight (8) years in a related culinary field, with a minimum of five (5) years as an Executive Chef, preferably in a similarly sized luxury hotel, resort or casino. Must have proven record of leadership to include management of direct reports. Demonstrated experience leading multi‑outlet and high‑volume banquet operations, including ownership of culinary budgets and forecasts. Licenses or Certificates: Maricopa County Food Handler Card. ServSafe preferred. Compensation Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Equal Opportunity Employer Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We provide comprehensive benefits and opportunities for professional growth. #J-18808-Ljbffr BENCHMARK