Restaurant Sous Chef

Surprise, AZ, USA|

Job Overview

Compensation

Salary

Range $49,600.00 - $67,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal Allowances

Job Description

Pacific Hospitality Group is a distinguished family-focused hospitality company committed to creating long-term value and sustainable growth through an owner/operator approach. This dedicated team is known for enriching lives by providing memorable experiences, giving back to the community, and upholding a positive, faith-driven work environment. With a strategic vision centered on integrity, compliance, value creation, and principled entrepreneurship, Pacific Hospitality Group prioritizes customer satisfaction, knowledge sharing, and continuous improvement. Their commitment to humility, respect, and fulfillment in every aspect of their operations positions them as a leader in the hospitality industry, focused on sustainable success and enriching both their guests and team members alike.

The company is currently seeking a skilled Sous Chef to join their culinary team. This vital leadership role involves overseeing daily kitchen operations, ensuring exceptional quality in food preparation and presentation, and driving operational efficiency to deliver an outstanding dining experience. Serving as the primary partner to the Executive Chef, the Sous Chef provides hands-on leadership and supervision to culinary staff, ensuring consistency in food production, sanitation, and service standards. This role demands a proactive leader with the ability to cultivate a high-performing team, maintain operational excellence, and support the broader strategic goals of the food and beverage program.

The Sous Chef will play a pivotal role in menu development, recipe refinement, and seasonal programming, while also supporting banquet, catering, and private dining functions. In addition to culinary expertise, this position requires a strong focus on food safety, sanitation compliance, and workplace safety regulations. The ideal candidate will demonstrate excellent leadership qualities, fostering a culture of professionalism, accountability, collaboration, and continuous improvement. They will also be adept at managing food costs, labor utilization, inventory levels, and implementing waste reduction initiatives to maximize profitability.

This role operates in a dynamic, high-volume culinary environment and may require working evenings, weekends, holidays, and special events. Success in the role depends on strong leadership, sound judgment, flexibility, and the capacity to maintain composure under pressure. Candidates with a minimum of five years of progressive culinary experience, preferably in luxury hospitality, fine dining, or institutional food service, and with the requisite certifications including Food Handler Certification, will find this position a rewarding opportunity to grow their career within a respected, community-minded company.

Job Requirements

Associate degree in culinary arts or equivalent professional culinary training preferred
Minimum of five years of progressive culinary experience, including leadership or supervisory responsibilities
Food handler certification required
Ability to stand and walk for extended periods throughout scheduled shifts
Frequent lifting, carrying, pushing, and pulling of up to 50 pounds
Ability to work safely around commercial kitchen equipment, hot surfaces, and varying temperature conditions
Frequent bending, reaching, twisting, and repetitive hand movements
Willingness to work evenings, weekends, holidays, and special events
Strong leadership, sound judgment, flexibility, and ability to maintain composure under pressure

Job Qualifications

Associate degree in Culinary Arts or equivalent professional culinary training preferred
Minimum of five years of progressive culinary experience, including leadership or supervisory responsibilities
Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service environments preferred
Strong knowledge of culinary techniques, kitchen management, menu development, food production systems, and service operations
Proven ability to lead, motivate, and develop high-performing teams
Demonstrated understanding of food cost management, labor controls, inventory systems, and operational planning
Food Handler Certification required
ServSafe Food Protection Manager Certification preferred

Job Duties

Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service
Ensure all menu items are prepared and presented according to established recipes, quality standards, dietary requirements, and portion specifications
Monitor food quality, taste, presentation, and service execution across all meal periods
Assist in menu planning, recipe development, seasonal programming, and special event execution
Support banquet, catering, and private dining functions while maintaining the highest culinary standards
Ensure proper food storage, labeling, rotation, and inventory management practices
Provide direct supervision, coaching, and mentorship to Chef de Partie, Lead Cooks, Cooks, and culinary support staff
Foster a positive and inclusive team culture focused on excellence, respect, and professional growth
Assist with recruitment, onboarding, training, scheduling, performance management, and succession planning
Conduct ongoing skills development and training to enhance culinary knowledge, productivity, and engagement
Promote accountability while recognizing and developing team members' strengths and potential
Ensure compliance with all food safety, sanitation, HACCP, and workplace safety regulations
Conduct routine inspections of kitchen facilities, equipment, and food storage areas to maintain regulatory compliance
Monitor adherence to organizational policies, procedures, and quality assurance standards
Ensure all team members maintain safe food handling and sanitation practices
Assist in managing food costs, labor utilization, inventory levels, and purchasing activities
Monitor waste reduction initiatives and implement strategies to maximize product utilization
Support budgeting efforts and identify opportunities to improve operational efficiency and profitability
Assist in evaluating equipment needs and coordinating maintenance to ensure uninterrupted operations