O.H.S.O. Central Sous Chef

Scottsdale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Job Description

Our restaurant is a vibrant and growing culinary establishment known for delivering quality dining experiences in a fast-paced environment. We pride ourselves on exceptional food quality, a dynamic team culture, and a commitment to culinary excellence. Our team is dedicated to providing an inviting atmosphere where both guests and staff can thrive, ensuring every meal served meets our high standards for taste and presentation. We operate in an industry that demands precision, teamwork, and creativity, and we continuously seek innovative approaches to uphold our reputation for delicious cuisine and outstanding service.

We are currently seeking an experienced kitchen team member to join our busy kitchen operation. This pivotal role involves managing daily kitchen activities, overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking procedures. The ideal candidate will act as a leader within the kitchen, stepping in during the Executive Chef's absence to maintain workflow and standards. They will provide essential guidance and training to junior kitchen staff, ensuring skills development and adherence to our culinary protocols. Responsibilities include maintaining meticulous organization of kitchen stock and ingredients, implementing effective food rotation systems to maintain quality assurance, and managing budgets and waste reduction efforts. By collaborating closely with the head chef and restaurant management team, this role ensures efficient kitchen operations, quality food preparation, and cohesive staff coordination. This position offers an exciting opportunity for a culinary professional passionate about leadership, culinary consistency, and operational excellence in a fast-growing restaurant setting.

Job Requirements

High school diploma or equivalent
Minimum 2 years of experience in a kitchen or culinary role
Experience supervising kitchen staff
Familiarity with food safety regulations
Ability to work flexible hours including evenings and weekends
Physical ability to stand for extended periods and perform kitchen tasks
Attention to detail and good organizational skills

Job Qualifications

Previous kitchen or culinary experience
Proven leadership skills in a kitchen environment
Ability to train and guide junior kitchen staff
Knowledge of food safety and hygiene standards
Experience managing food inventory and stock
Strong organizational skills
Ability to work efficiently in a fast-paced environment
Good communication skills

Job Duties

Leads kitchen team in Executive Chef's absence
Provides guidance to junior kitchen staff members including line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing