Corporate Executive Chef Salary in Arizona - State Average

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Average Salary for Corporate Executive Chef in Arizona - State Average

The average salary of a(n) Corporate Executive Chef in Arizona - State Average is $56,470.

The average hourly rate of a(n) Corporate Executive Chef in Arizona - State Average is $27.15.

The average bonus of a(n) Corporate Executive Chef in Arizona - State Average is $1,564.00.

Job Description:

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Less

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

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Results for Corporate Executive Chef in Arizona - State Average

Purchasing Agent - Tucson, AZ

THE WESTIN LA PALOMA RESORT &-WLP

Communicate with Director Food and Beverage, Executive Chef and Sous Chefs and order all F and B products according to hotel needs and specifications....

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Executive Sous Chef - Scottsdale, AZ

Doubletree Resort by Hilton Paradise Valley - Scottsdale

The Executive Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and...

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ASSISTANT KITCHEN MANAGER - Phoenix, AZ

Compass Group USA

As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals...

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Food & Beverage Manager @ Verde River - Arizona

J.F. Shea Co., Inc.

Corporate parties, weddings) with department managers. The Food & Beverage Manager oversees food and beverage staff, and coordinates with executive chef to...

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Sous Chef/Kitchen Manager - Tempe, AZ

Columbia Sussex Management LLC

Position reports to the Executive Chef. Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to...

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