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Live In Chef Jobs in Arizona (NOW HIRING)

J.F. Shea Family of Companies

Executive Chef

Rio Verde, AZ · On-site

$105K - $110K/yr

Control food cost while keeping in line with the BSRG standard of high quality and perceived value ... Must be role model and able to live our BlueStar core values: * Honesty and Integrity * Respect for ...

J.F. Shea Family of Companies

$105K - $110K/yr

Control food cost while keeping in line with the BSRG standard of high quality and perceived value ... Must be role model and able to live our BlueStar core values: * Honesty and Integrity * Respect for ...

New

Crescent Hotels & Resorts LLC

Executive Chef

Phoenix, AZ · On-site

$72K - $99K/yr

Crescent was started with a deep belief in our people, encouraging them to apply their energy ... We live the belief that we are successful because of our associates and that every role is ...

Crescent

Executive Chef

Phoenix, AZ · On-site

$72K - $99K/yr

Crescent was started with a deep belief in our people, encouraging them to apply their energy ... We live the belief that we are successful because of our associates and that every role is ...

Crescent Hotels

Executive Chef

Phoenix, AZ · On-site

$72K - $99K/yr

Crescent was started with a deep belief in our people, encouraging them to apply their energy ... We live the belief that we are successful because of our associates and that every role is ...

Compass Group

SOUS CHEF (FULL TIME)

Phoenix, AZ · On-site

$28/hr

The Eurest Promise, "connect with people, inspire through food, create solutions, and live our ... Stores food in designated areas following all corporate, state and federal food safety and ...

Eurest

SOUS CHEF (FULL TIME)

Phoenix, AZ · On-site

$28/hr

The Eurest Promise, "connect with people, inspire through food, create solutions, and live our ... Stores food in designated areas following all corporate, state and federal food safety and ...

Compass Group

SOUS CHEF (FULL TIME)

Phoenix, AZ · On-site

$28/hr

The Eurest Promise, "connect with people, inspire through food, create solutions, and live our ... Stores food in designated areas following all corporate, state and federal food safety and ...

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All JobsLive In Chef JobsLive In Chef Jobs in Arizona

Live In Chef information

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How much do live in chef jobs pay per hour?

As of Sep 5, 2026, the average hourly pay for live in chef in Arizona is $22.95, according to ZipRecruiter salary data. Most workers in this role earn between $15.67 and $28.89 per hour, depending on experience, location, and employer.

What is a live in chef?

Live-in chefs are professional cooks who reside at their employer's residence to prepare meals on a full-time basis. They are responsible for planning menus, shopping for ingredients, and cooking daily meals tailored to the household's preferences and dietary requirements. In addition to meal preparation, live-in chefs may also handle kitchen organization, staff management, and special event catering. This arrangement offers families the convenience of personalized, high-quality meals without needing to dine out or cook themselves. Live-in chefs often work for private households, estates, or high-profile individuals.

What are some unique challenges a live in chef may face compared to traditional restaurant chefs?

A Live In Chef often navigates the balance between privacy and professionalism, as they work within a client's home and may have to adjust to the household's routines and preferences. Unlike restaurant chefs, they typically manage all aspects of the kitchen, including meal planning, grocery shopping, and maintaining the kitchen's cleanliness. Flexibility is crucial, as schedules can change and dietary needs may shift quickly. Building strong communication and trust with the household is essential for success and long-term satisfaction in this role.

What are the key skills and qualifications needed to thrive as a live in chef, and why are they important?

To thrive as a Live In Chef, you need strong culinary skills, menu planning expertise, and a background in food safety, often supported by culinary school training or chef certifications. Familiarity with kitchen equipment, dietary management software, and inventory systems is typically required. Excellent organizational abilities, discretion, and the capacity to adapt to clients' preferences are standout soft skills for this role. These skills are crucial for delivering high-quality meals, maintaining a harmonious household, and meeting the specific needs of clients in a private setting.

What is the difference between Live In Chef vs Personal Chef?

AspectLive In ChefPersonal Chef
CredentialsCulinary degree, certifications often preferredCulinary training, certifications optional
Work EnvironmentResides on client’s property, works full-timePrepares meals at client’s home, flexible hours
Employer & IndustryLuxury households, private estatesIndividuals, families, small groups
Search & Comparison IntentLooking for full-time, on-site culinary staffSeeking personalized, on-demand meal services

Live In Chefs typically reside on the client’s property, working full-time and providing daily meal preparation. Personal Chefs usually work on a part-time basis, preparing meals in the client’s home without residing there. Both roles require culinary skills, but Live In Chefs often need additional certifications and experience for full-time residence and duties.

What are the most commonly searched types of Chef jobs in Arizona?

The most popular types of Chef jobs in Arizona are:

What are popular job titles related to Live In Chef jobs in Arizona?

For Live In Chef jobs in Arizona, the most frequently searched job titles are:

What job categories do people searching Live In Chef jobs in Arizona look for?

The top searched job categories for Live In Chef jobs in Arizona are:

What cities in Arizona are hiring for Live In Chef jobs?

Cities in Arizona with the most Live In Chef job openings:

Live In Chef jobs near you
Infographic showing various Live In Chef job openings in Arizona as of August 2026, with employment types broken down into 1% As Needed, 70% Full Time, 25% Part Time, 2% Temporary, and 2% Contract. Highlights an 83% Physical, 2% Hybrid, and 15% Remote job distribution, with an average salary of $47,736 per year, or $22.9 per hour.

Executive Chef

J.F. Shea Family of Companies

Rio Verde, AZ • On-site

$105K - $110K/yr

Full-time

Posted 4 days ago

Job description

Employment Status:
Full Time
Pay Range:
$105,000-$110,000 annual + Bonus Eligible
Dept.:
Trilogy at Verde River Ranch
$3,500 New Hire SIGN ON BONUS after 90 Days of Employment
Trilogy® at Verde River™: Verde River Golf & Social Club
The centerpiece of the community sits adjacent to Tonto National Forest with sweeping views of the Mazatzal Mountains and the iconic Four Peaks. Here you will find a newly re-envisioned golf course, tennis & pickleball courts, poolside bar & grill, luxurious resort pool, and The Outfitter, the starting point for outdoor fun. The Club also features our signature restaurant and full service spa.
Where: Rio Verde, 20 minutes north of Scottsdale, Arizona
Pay: $105,000-$110,000 annual + Bonus Eligible
POSITION OVERVIEW:
The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Director Food & Beverage.
KEY RESPONSIBILITIES:
  • Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
  • Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
  • Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
  • Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
  • Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
  • Manage weekly inventory and labor tracking.
  • Write regular reports, order guides, production guides, and clean-up guides as needed.
  • Execute budgets on a daily, monthly, and annual basis.
  • Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
  • Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
  • Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
  • Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
  • Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
  • Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member's success and maintain a sense of humor.
  • Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
  • Represent BSRG in a professional manner with dress and speech.
  • Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
  • Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:
  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate, and motivate.
  • Must be role model and able to live our BlueStar core values:
    • Honesty and Integrity
    • Respect for the Individual
    • Teamwork
    • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma or equivalent preferred.
  • Must have at least two years' minimum experience as an Executive Chef or Kitchen Manager, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
  • One to three years' experience supervising a team of managers, or another supervisory role required.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers card.
  • Computer literate with working knowledge of Microsoft Office, including Excel.
  • Ability to read, analyze, and interpret periodicals specific to the food service industry.
  • Ability to understand the standardized recipe format.
  • Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or team members.
  • Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
  • Ability to envision and implement "out of the box" programs and ideas.
  • Must possess basic computational ability as well as budgetary analysis.
  • Must have strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
  • Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
  • Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
  • Must demonstrate initiative and make independent decisions, based on sound judgment.
  • Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
  • This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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