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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
Employee Discounts
Health Insurance
Opportunity for advancement
Training and Development
Relocation bonus
Job Description
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,... Show More
Job Requirements
- 3-5+ years experience as a sous chef in a high-volume, full-service restaurant
- strong leadership and staff development skills
- solid understanding of food costing and inventory management
- ability to build, lead, and retain a high-performing BOH team
- experience with seasonal menu development
- knowledge of health and food safety regulations
Job Qualifications
- 3-5+ years as a sous chef in a high-volume, full-service restaurant
- strong leadership and staff development experience
- solid understanding of food costing and inventory management
- proven ability to build, lead, and retain a high-performing BOH team
- experience with seasonal menu development
- knowledge of health and food safety regulations
Job Duties
- Provide culinary leadership and vision
- establish and maintain culinary standards
- develop, test, and implement seasonal menus
- maintain recipe accuracy, presentation standards, and flavor consistency
- collaborate with Executive Chef and Operations on concept evolution
- ensure every dish meets Clive Collective quality expectations
- oversee daily back-of-house operations including prep, line, expo, and sanitation
- create and manage prep systems, station organization, and kitchen flow
- ensure adherence to health department and safety regulations
- monitor food handling, storage, rotation, and labeling standards
- maintain accurate recipe costing and portion control
- oversee equipment care, maintenance, and cleanliness
- manage food cost, waste, ordering, and inventory accuracy
- develop and maintain par levels for all food items
- schedule back-of-house labor in alignment with business levels
- monitor usage, spoilage, and overproduction
- collaborate on budgeting, forecasting, and reporting
- hire, train, develop, and retain BOH team members
- conduct performance reviews and coaching sessions
- implement consistent training standards for all BOH positions
- act as an ambassador of the culinary brand internally and externally
- support marketing initiatives, tastings, events, and partnerships
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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