Executive Sous Chef at The Americano

The Americano North Scottsdale is a premier dining establishment known for its commitment to delivering exceptional culinary experiences rooted in American flavors and innovative techniques. As part of the Clive Collective, a group recognized for its dedication to culinary excellence and hospitality leadership, The Americano North Scottsdale offers a vibrant and dynamic environment where quality and guest satisfaction are paramount. Positioned in one of Scottsdale's most sought-after neighborhoods, this restaurant combines a modern American concept with an inviting atmosphere, attracting a diverse clientele ranging from local food enthusiasts to visitors seeking a memorable dining experience. With a focus on fresh, seasonal ingredients and elevated presentation, The Americano North Scottsdale continuously evolves its menu and service standards to maintain its reputation as a leader in the culinary scene.

The Executive Sous Chef role at The Americano North Scottsdale is a crucial leadership position within the culinary team, directly reporting to the Director of Operations and restaurant ownership. This role commands a high level of culinary expertise and operational oversight, designed for a disciplined and visionary culinary professional. The Executive Sous Chef will share responsibility with the Executive Chef in steering all kitchen operations and culinary execution to uphold the brand’s identity and financial objectives. This includes overseeing food quality, consistency, and kitchen efficiency to delight guests while managing costs and operational workflows effectively. The position offers a competitive salary of $70,000 plus benefits, highlighting the company’s investment in attracting top culinary talent.

In this role, the Executive Sous Chef will be entrusted with setting the culinary tone and maintaining the highest standards across the kitchen, ensuring that every dish served aligns with the Clive Collective’s quality expectations. Emphasis is placed not only on culinary creativity and innovation but also on operational excellence, including inventory accuracy, food costing, and compliance with health and safety regulations. The Executive Sous Chef will lead by example, fostering a culture of teamwork, continuous learning, and professional development among the back-of-house (BOH) staff.

Key responsibilities extend beyond cooking and kitchen management; they include financial oversight such as managing food costs, waste, and inventory, as well as contributing to budgeting, forecasting, and reporting efforts. The role demands collaboration with the Executive Chef and Operations teams to continuously evolve the restaurant’s concept and menu offerings to satisfy market trends and customer preferences.

Moreover, the Executive Sous Chef will play an important part as a brand ambassador, supporting marketing initiatives, tastings, events, and partnerships that enhance the restaurant's profile within and beyond the local community. The position requires full-time, on-site dedication with flexibility to work nights, weekends, and holidays, and occasional travel to support other Clive Collective locations or new openings. The ideal candidate will bring strong leadership and staff development experience, a solid understanding of food safety and health regulations, and proven ability to build and maintain a high-performing culinary team. This position offers significant opportunities for professional growth, training and development, and advancement within a respected and expanding hospitality group.