CHEF DE CUISINE (Scottsdale)

Catch Hospitality Group is an environment where active thinking & active feedback is the culture. Great Food, Great Service, Great Vibe Our company growth and expansion is made sustainable through our focus on internal mentorship, leadership development, and a bias for promoting from within. With five openings in 18 months (Catch Scottsdale, Catch Miami Beach, and Catch Dallas, as well as the success of our latest SoHo NYC concepts, The Corner Store and The Eighty-Six) we continue to expand our place in the hospitality world in 2026 with new openings to announce.

We are looking for a Chef de Cuisine, who excels in: Leadership & Team Building Lead, train, and mentor the kitchen brigade to foster a culture of excellence, accountability, and continuous growth. Provide consistent feedback and coaching to develop junior chefs and future leaders within the team. High-End Culinary Execution Oversee the preparation and execution of refined, high-quality dishes aligned with the restaurant’s concept and culinary standards.

Ensure consistent quality and presentation during high-volume dinner services. Conceptualize, test, and execute seasonal and à la carte menus that reflect creativity, guest preferences, and brand identity. Collaborate with the front-of-house team to align menu offerings with guest expectations and service flow.

Financial Acumen & Cost Controls Manage food and labor costs to meet budgetary goals without compromising quality. Monitor daily kitchen operations to reduce waste, control inventory, and optimize purchasing. Analyze sales and menu mix to identify profitable items and make data-informed decisions.

Recruit, onboard, and retain top culinary talent in a competitive market. Service & Operations Uphold cleanliness, safety, and sanitation standards in compliance with local regulations. Work cross-functionally with ownership, FOH leadership, and other departments to align kitchen operations with broader business goals.

Passion for Food & Hospitality Serve as a culinary role model, inspiring passion and excellence throughout the kitchen. Maintain a deep appreciation for hospitality, ensuring each dish reflects care and attention to detail. Continuously explore food trends, techniques, and innovations to stay at the forefront of fine dining. 5–6 years of progressive kitchen leadership in high-end or Michelin-starred restaurants, with a proven track record of excellence in fine dining environments. ~ Strong experience managing high-volume dinner service while maintaining consistency, precision, and exceptional quality. ~ Demonstrated success in leading, mentoring, and developing kitchen teams in fast-paced, performance-driven settings. ~ Expertise in advanced culinary techniques, seasonal menu development, and ingredient-driven cooking. ~ Solid background in cost control, including food cost, labor efficiency, and inventory management. ~ Experience collaborating cross-functionally with front-of-house and ownership to ensure seamless operations and guest satisfaction. ~ Passionate about food, hospitality, and cultivating a culture of professionalism and continuous improvement. ~ Graduate of an accredited hospitality or culinary program is a plus.

Positive and respectful work environment where diversity is valued ~ Community volunteer opportunities