What are the responsibilities and job description for the Lucida Desert Kitchen + Bar - Executive Chef position at CoralTree Hospitality?
Outbound Sedona is preparing to welcome guests in May 2026, and we are building our opening team now. We are thoughtfully hiring several months in advance to allow time for training, collaboration, and creating the culture that will define our guest experience from day one. This is a unique opportunity to be part of a resort opening and help shape the standards, service style, and team culture together.
Our opening team members will play a foundational role in setting expectations, supporting one another, and creating memorable experiences for our very first guests. While the resort is scheduled to open in May 2026, selected candidates may begin onboarding and strategic planning in the months leading up to opening. Specific start dates will be discussed during the interview process.
If you are energized by building something from the ground up, thrive in a collaborative leadership environment, and are excited to create an exceptional dining experience that reflects the spirit and beauty of Sedona, we invite you to apply!
The Executive Chef oversees all culinary operations across the resort, providing hands-on leadership, creative menu development, and uncompromising quality standards. This role directs concept creation, menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurants, lounges, in-room dining, banquets, catering, and special events.
Responsibilities
Culinary Leadership & Menu Development
Qualifications
Our opening team members will play a foundational role in setting expectations, supporting one another, and creating memorable experiences for our very first guests. While the resort is scheduled to open in May 2026, selected candidates may begin onboarding and strategic planning in the months leading up to opening. Specific start dates will be discussed during the interview process.
If you are energized by building something from the ground up, thrive in a collaborative leadership environment, and are excited to create an exceptional dining experience that reflects the spirit and beauty of Sedona, we invite you to apply!
The Executive Chef oversees all culinary operations across the resort, providing hands-on leadership, creative menu development, and uncompromising quality standards. This role directs concept creation, menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurants, lounges, in-room dining, banquets, catering, and special events.
Responsibilities
Culinary Leadership & Menu Development
- Lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets.
- Oversee recipe development, item costing, product specifications, and portion standards.
- Monitor culinary trends and collaborate with internal teams to maintain innovative, brand‑aligned offerings.
- Partner with Purchasing to source quality products and maintain consistency across all culinary operations.
- Maintain daily presence in kitchens; work the line during peak periods and VIP services.
- Set operational standards for technique, timing, presentation, and professionalism.
- Ensure adherence to cleanliness, sanitation, and HACCP guidelines.
- Direct all banquet and event culinary production, including weddings, conferences, and special functions.
- Collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations.
- Oversee high‑impact events to ensure precision, timing, and exceptional presentation.
- Implement and uphold culinary quality standards, audits, and feedback processes.
- Respond to guest feedback and partner insights to enhance dining experiences.
- Support tastings, focus groups, and continuous‑improvement tools.
- Recruit, train, and mentor a strong culinary team across all outlets.
- Promote cross‑training, professional development, and a culture of accountability and creativity.
- Lead performance management, coaching, and succession planning.
- Develop and manage food and labor budgets aligned with resort goals.
- Control costs through inventory management, portion control, and waste reduction.
- Analyze financial and operational reports to optimize efficiency without compromising quality.
Qualifications
- 8–10 years of progressive culinary experience, including 3–5 years as an Executive Chef or Senior Sous Chef.
- Proven leadership in luxury hotels, fine dining, or high-end resort environments.
- Strong experience with banquet and large‑scale event execution.
- Expertise in menu development, cost control, and operational systems.
- Excellent communication, training, and team‑development skills.
- Comprehensive knowledge of food safety and HACCP compliance.
- Multi‑outlet resort experience with high‑volume operations.
- Formal culinary education or equivalent training.
- Background in conceptual menu development and seasonal or thematic programs.
- Commitment to local sourcing, sustainability, and community partnerships.