Restaurant Chef at Phoenix3 Collective

Phoenix3 is seeking an experienced Restaurant Chef to lead culinary operations across two distinct food and beverage concepts within a single hospitality operation. This role is responsible for overseeing all back-of-house execution, including food quality, cost management, team leadership, and compliance, while ensuring consistency across multiple service styles.

The Restaurant Chef works closely with senior operations leadership and directly oversees Sous Chef leadership to ensure operational standards, financial targets, and food safety requirements are consistently met.

Key Responsibilities

Culinary Leadership & Execution

1. Lead daily culinary operations across both concepts
2. Ensure consistency in food quality, presentation, and portion control
3. Execute menus in alignment with established concepts, standards, and guest expectations
4. Oversee seasonal menu updates, specials, and limited-time offerings with proper execution plans
5. Support private events, catering, and special activations as required

Financial & Cost Management

1. Maintain food cost targets through disciplined purchasing, portion control, inventory management, and waste reduction
2. Oversee recipe costing and menu profitability tracking
3. Manage inventory systems, pars, and approved vendor relationships
4. Review weekly and monthly performance metrics and adjust execution as needed

Team Leadership & Development

1. Directly lead and develop Sous Chef(s) and back-of-house leadership
2. Hire, train, coach, and evaluate culinary team members
3. Establish and enforce standards for performance, accountability, and professionalism
4. Maintain prep systems, production schedules, and cleaning programs
5. Foster a culture of teamwork, accountability, and hospitality

Operations & Compliance

1. Ensure smooth kitchen operations during all service periods
2. Coordinate staffing and production to support varying business volumes
3. Partner with front-of-house and operations leadership to maintain alignment
4. Ensure consistent execution of company policies and procedures

Safety, Sanitation & Standards

1. Maintain full compliance with all health department regulations and company standards
2. Ensure food safety, sanitation, labeling, and storage protocols are consistently followed
3. Lead health inspections and corrective action plans as necessary
4. Maintain all required documentation and certifications

Qualifications

1. 3+ years of experience in a Head Chef, Executive Chef, or comparable culinary leadership role
2. ServSafe Management Certification (required)
3. Demonstrated experience overseeing $2M+ in annual food and beverage sales
4. Proven ability to manage food cost, inventory, and labor in a high-volume or multi-concept environment
5. Strong leadership, communication, and organizational skills
6. Hands-on, solutions-oriented leadership style
7. Thorough knowledge of food safety and sanitation standards

Physical & Schedule Requirements

1. Ability to stand for extended periods and lift up to 50 lbs
2. Flexible availability including mornings, evenings, weekends, and holidays

What We Offer

1. Competitive salary with growth potential
2. Leadership role within a structured multi-concept operation
3. Clear advancement path within Phoenix3
4. Collaborative, corporate-supported leadership environment