Chef de Cuisine

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Chef de Cuisine contributes to the success of Sanctuary Camelback Mountain by providing hands-on culinary leadership and oversight across Elements Restaurant, Jade Bar, In-Room Dining, and Poolside service. This role assists in leading daily kitchen operations, ensuring food quality, consistency, presentation, and execution meet the elevated standards of the resort while supporting a seamless experience across each outlet. The Chef de Cuisine collaborates closely with Culinary and Food & Beverage leadership to develop and maintain menus, support team development, and ensure culinary operations are efficient, organized, and responsive to guest needs.

Guided by Sanctuary's North Star Vision and Spirit of Service, this role creates intentional dining experiences beyond imagination through thoughtful cuisine, genuine hospitality, and a commitment to making guests feel valued, understood, and cared for.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

Restaurant & Kitchen Operations

• Oversee daily kitchen operations, ensuring consistent execution of menus, recipes, plating, presentation, and quality standards.
• Lead and supervise kitchen staff, providing direction, coaching, training, and ongoing development.
• Ensure proper receiving, storage, labeling, rotation, and handling of food products in accordance with food safety and health regulations.
• Monitor food quality, portion control, preparation methods, and presentation to ensure consistency and adherence to culinary standards.
• Assist with menu development, recipe implementation, and seasonal offerings as directed by the Executive Chef and Executive Sous Chef.
• Monitor food costs, waste, inventory, and portioning to support departmental financial goals.
• Maintain cleanliness, organization, and sanitation throughout all kitchen and food preparation areas.
• Ensure compliance with all health, safety, sanitation, and hospitality standards.
• Support the successful execution of VIP events, special occasions, and unique guest requests with attention to detail and a high level of service.
• Maintain effective communication with the culinary team, other departments, vendors, and leadership.
• Perform additional duties and responsibilities as assigned by the Executive Chef or Executive Sous Chef.

Leadership & Team Development

• Foster a positive, collaborative, and respectful kitchen culture that reflects Sanctuary’s values and commitment to teamwork, service, ownership, integrity, trust, and communication.
• Lead by example and maintain a professional, calm, and positive presence in a fast-paced environment.
• Coach and develop team members through hands-on training, feedback, recognition, and performance management.
• Effectively communicate expectations, priorities, and operational needs to the culinary team.
• Build strong working relationships with guests, vendors, colleagues, and management.
• Address operational challenges and employee concerns promptly and professionally.