Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective Pay: $90k to $115 DOE 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 an Executive 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
Numbers & Facts
Location
Phoenix, AZ
Job Type
Full-time
Skills
Brand Marketing (Branding)unmatched
Budgetingunmatched
Coachingunmatched
Cook Dishesunmatched
Cost Controlunmatched
Culinary Operationsunmatched
Equipment Maintenance/Repairunmatched
Food Safetyunmatched
Forecastingunmatched
Health Departmentunmatched
Inventory Managementunmatched
Leadershipunmatched
Maintain Complianceunmatched
Marketingunmatched
Menu Developmentunmatched
Operational Strategyunmatched
Operationsunmatched
Performance Reviewsunmatched
Portion Controlunmatched
Regulationsunmatched
Restaurantunmatched
Safety/Work Safetyunmatched
Sanitationunmatched
Staff Developmentunmatched
Systems Administration/Managementunmatched
Team Buildingunmatched
Team Lead/Managerunmatched
Test Plan/Scheduleunmatched
Training/Teachingunmatched
Willing to Travelunmatched
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