Chef de Cuisine

Renata’s Chef de Cuisine is responsible for leading and elevating all aspects of culinary operations within this signature, stand-alone restaurant. This role oversees daily food production while mentoring, training, and developing the Junior Sous Chef, Sous Chef, and the full culinary team to maintain the highest standards of consistency, creativity, and excellence.

The Chef de Cuisine partners closely with the front-of-house, marketing, and senior culinary leadership to drive the restaurant’s identity, brand presence, and success in the valley. Responsibilities include menu development, social and community engagement, and ensuring Renata’s remains an innovative and competitive culinary destination.

This leader ensures strict adherence to all safety, sanitation, and Health Department/HACCP standards while executing dishes with flawless technique and presentation. The Chef de Cuisine also collaborates with internal departments to support seamless event execution, contributing to an exceptional dining experience for every guest and upholding the cohesive vision of the senior leadership team.

ESSENTIAL FUNCTIONS

Culinary Leadership & Execution

• Lead all culinary operations for Renata’s, delivering an elevated Latin American–inspired dining experience centered around wood-fired techniques, smoking, charring, and bold, layered flavors.

• Develop and mentor the Sous Chefs, Junior Sous Chef, and culinary team through hands-on training, daily coaching, and a culture of continuous improvement.

• Uphold flawless execution of dishes during service, maintaining consistency, accuracy, and excellence in flavor, texture, and presentation.

• Oversee prep systems, production schedules, and quality control to ensure readiness for high-volume service and special events.

Menu Development & Engineering

• Collaborate with senior culinary leadership to design and evolve seasonal menus, exclusive features, tasting menus, and experience-driven dishes that highlight Renata’s unique culinary identity.

• Conduct menu engineering analyses to balance creativity with profitability, leveraging sales data, cost analysis, and guest feedback to optimize performance.

• Drive innovation in recipe development, smoking techniques, flavor profiles, and Latin American regional specialties to maintain Renata’s position as a top dining destination in the Valley.

Guest Engagement & Front-of-House Collaboration

• Maintain strong FOH presence during peak service periods, partnering with the service team to enhance guest experience, support pacing, and ensure seamless communication between line and floor.

• Engage with guests tableside to share menu insights, gather feedback, and build relationships with local regulars, industry professionals, and culinary enthusiasts.

• Work closely with FOH leadership and marketing on storytelling, social media content, community engagement, and signature Renata’s events.

Special Events & Experience Design

• Create and execute chef’s tasting menus, wine dinners, spirit-pairing dinners, cultural showcases, and other high-touch culinary events.

• Collaborate with Catering, Beverage, and Marketing teams to ensure flawless execution of private dining, buyouts, and VIP experiences.

Operational & Financial Excellence

• Maintain strong control of food and labor costs through disciplined purchasing, inventory management, portion control, and waste reduction.

• Ensure kitchen and prep areas operate with strict adherence to safety, sanitation, and HACCP standards.

• Partner with Purchasing, Receiving, and Stewarding teams to uphold Renata’s quality standards and maintain reliable equipment readiness.

Team Development & Communication

• Foster a positive kitchen culture built on respect, accountability, and teamwork; address performance issues promptly and constructively.

• Hold daily shift updates to guide team and give direction for their daily/weekly agenda

• Communicate clearly and consistently with FOH management, senior leadership, and the BOH team to ensure alignment on standards, expectations, and operations.

• Recruit, interview, and hire skilled culinary professionals with a passion for Latin American cuisine and Renata’s culinary vision.

EDUCATION

• High School Diploma or GED

• Accredited Culinary School or Apprenticeship Graduate, preferred.

EXPERIENCE

• 5 years experience in fine dining or high volume kitchens

• 5 years previous supervisory experience required

LICENSES OR CERTIFICATES

• Maricopa County Food Handler Card

• ServSafe Preferred