Sous Chef

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $72,000.00

Work Schedule

Weekend Shifts

Fixed Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

Paid Time Off

Health savings account

401k plan

Tuition Assistance

Employee Assistance Programs

Job Description

North Italia, a part of The Cheesecake Factory Incorporated since 2019, is a renowned modern Italian restaurant brand that was established in 2002 under Fox Restaurant Concepts in Scottsdale, AZ. Known for its handcrafted Italian dishes and exceptional hospitality, North Italia has become a favored neighborhood destination for guests seeking a vibrant yet welcoming dining experience. The company prioritizes quality and attention to detail in every aspect—from the hand-cut pasta and fresh vegetables to the expert team members who create memorable guest experiences. With more than 200 casual dining restaurants across the United States, North Italia benefits from The Cheesecake Factory's extensive history, culture, and dedication to service excellence. The brand is also recognized as one of Fortune's 100 Best Companies to Work For due to its supportive work environment, commitment to inclusivity, and a strong emphasis on employee well-being and development.

The Sous Chef role at North Italia is a leadership position within the kitchen team, reporting directly to the Executive Chef. This position plays a critical role in managing culinary operations in a high-volume restaurant environment known for preparing dishes from scratch with a focus on quality, flavor, and consistency. As the Sous Chef, you will be responsible for overseeing kitchen shifts, making daily operational decisions, assisting in scheduling and planning, and maintaining kitchen cleanliness and organization. This role demands a thorough understanding of culinary trends, ingredient knowledge, and financial acumen to help the restaurant meet its business objectives, including cost control and budget adherence.

In addition to managing the team and daily kitchen functions, the Sous Chef ensures a calm and positive work environment by handling unexpected requests with poise. You will be instrumental in fostering a culture of continuous learning, open communication, and accountability within the culinary staff. This leadership position also involves monitoring labor expectations, managing budgets, and collaborating closely with management to optimize sales and labor efficiency. Successful candidates are passionate about creating memorable dining experiences by exceeding guest expectations, dedicated to maintaining safety and cleanliness standards, and committed to developing their team through coaching and mentorship.

North Italia offers competitive compensation ranging from $65,000 to $72,000 per year alongside a comprehensive benefits package. Benefits include medical, dental, and vision insurance, company-paid life insurance, short-term and long-term disability coverage, paid time off including vacation and sick days, a health savings account, 401(k) with company match, tuition assistance, and employee assistance programs. This opportunity is ideal for culinary professionals who thrive in fast-paced, high-volume settings and who are eager to grow their careers with an established, respected brand recognized for its hospitality and quality.

Job Requirements

Bachelor's degree in culinary arts or related field preferred
2+ years of experience in culinary management or similar role
Proven leadership and communication skills
Ability to work flexible hours including nights, weekends, and holidays
Physical ability to handle kitchen demands including lifting and standing for long periods
Knowledge of food safety standards and kitchen sanitation
Familiarity with POS and inventory systems such as POSitouch and Crunchtime preferred

Job Qualifications

2+ years of high-volume culinary management experience
Demonstrated working understanding of business operations and financials
Experience with POS systems and inventory control systems
Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods
Able to work closing shifts, weekends, and holidays as needed
Able to grasp, reach overhead, push, lift, and carry up to 50 pounds
Finger/hand dexterity to operate kitchen machinery and knives
Ability to withstand changes in temperature, smoke, steam, heat, and work in confined spaces
Possess hearing, visual, and sensory abilities to observe, detect emergencies, and assess food quality

Job Duties

Manage shifts which include daily decision making, scheduling, and planning
Demonstrate ingredient knowledge and understanding of culinary trends
Use career experience and talents to help the restaurant reach financial goals by controlling cost of goods and finding solutions when targets are not met
Maintain kitchen cleanliness, organization, and equipment care and maintenance
Manage on-the-fly requests with ease and poise creating a calm and positive work environment
Foster an environment of continuous learning, open and honest feedback, and corrective action as needed
Manage labor expectations and plan each scheduled shift accordingly
Demonstrate knowledge and awareness of sales and labor budgets and the ability to discuss profit and loss with management team