Executive Chef —  (Phoenix, AZ)

Location: Phoenix, AZ
Type: Full-time
Reports To: Ownership / GM

About 

This is a Phoenix-based restaurant driven by bold flavor, elevated hospitality, and a high-energy team culture. Our menu is rooted in Japanese/Asian-inspired small plates and robata grill execution, built for sharing, speed, and precision. We’re looking for an Executive Chef who can lead a kitchen with high standards, develop a strong team, and deliver consistency every service — while evolving the menu and pushing the culinary identity forward.

Position Summary

The Executive Chef oversees all culinary operations, including menu development, robata and small-plate execution, BOH staffing, ordering, inventory and cost control, and food safety compliance. This leader will be hands-on in service, a coach in the kitchen, and a strategic operator in the business.

The ideal candidate has a strong background in Japanese/Asian fusion concepts (small plates, izakaya-style programs, yakitori/robata), thrives in a fast-paced service environment, and can build systems that keep quality high and teams aligned.

Key Responsibilities

Culinary Leadership & Robata Execution

• Lead daily kitchen execution with a focus on robata grilling, timing, technique, and consistency

• Ensure flawless prep, seasoning, cook temps, and plating standards across all stations

• Develop and maintain high-quality Japanese/Asian-inspired small plates and shareable menu items

• Train the team on robata fundamentals: charcoal/fire management, skewer technique, proteins/veg cookery, and finishing

• Create an execution culture where every plate meets standards every time

Menu Development & Innovation

• Develop, test, and roll out seasonal menus, specials, and limited features

• Balance creativity with speed of execution, cost targets, and guest demand

• Build recipes with clear specs, costing, and prep consistency

• Collaborate with FOH leadership on flow, pacing, and menu communication

Kitchen Operations, Inventory & Cost Control

• Own ordering, receiving, inventory, and vendor relationships

• Manage food cost through recipe costing, waste reduction, portion control, and purchasing strategy

• Lead kitchen scheduling and staffing plans aligned to sales volume and service needs

• Maintain strong BOH systems: labeling, rotation, prep sheets, pars, and station setup

Team Leadership & Culture

• Hire, train, coach, and retain a high-performing BOH team

• Set expectations and build accountability through strong communication and standards

• Run pre-shifts, tastings, and training sessions to elevate execution and knowledge

• Address performance issues with professionalism; develop talent and leadership within the kitchen

Sanitation, Safety & Compliance

• Ensure full compliance with health and safety standards (ServSafe or equivalent)

• Maintain a clean, organized kitchen and enforce proper handling, allergy protocols, and sanitation practices

• Own accountability for equipment maintenance, cleanliness routines, and daily checklists

Qualifications

• 5+ years of culinary leadership experience (Executive Chef)

• Strong background in Japanese/Asian fusion, specifically:

  • Robata grill / live fire / yakitori-style techniques

  • Small-plate driven, high-execution restaurants

• Proven success managing food & labor costs and kitchen systems

• Strong knowledge of inventory, ordering, recipe development, and kitchen operations

• Ability to lead and develop teams with high standards and positive culture

• ServSafe Manager certified (or ability to obtain quickly)

• Must be available for nights, weekends, and holidays

What Success Looks Like in This Role

• Guests experience consistently exceptional food, timing, and hospitality every service

• Robata execution is dialed in: technique-driven, repeatable, and trainable

• Food cost and labor stay aligned with targets through strong systems

• The kitchen runs clean, organized, and calm even at high volume

• Team retention improves through leadership, training, and structure

Compensation & Benefits 

• Competitive salary based on experience

• Bonus potential based on performance

• Dining perks / meals

• Growth opportunities within the organization

• PTO and benefits