Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $72,000.00
Work Schedule
Day Shifts
Weekend Shifts
Fixed Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
short term disability
long term disability
Paid Time Off
Health savings account
401k plan with company match
Tuition Assistance
Employee assistance program
Job Description
North Italia, established in 2002 and part of Fox Restaurants Concepts in Scottsdale, AZ, is a modern Italian restaurant known for its handcrafted, from-scratch dishes and a vibrant, welcoming atmosphere. Since joining The Cheesecake Factory Incorporated portfolio in 2019, North Italia has benefited from a legacy of excellence in the casual dining industry, serving guests across more than 200 full-service restaurants in the United States. Recognized as one of Fortune's 100 Best Companies to Work For, North Italia emphasizes a culture that values its employees like family, prioritizes sustainability, and is committed to giving back to the community. The company prides itself on delivering unforgettable dining experiences through a passion for quality, detail, and great hospitality.
As a Sous Chef at North Italia, you will play a key role in leading a culinary team that prepares every dish from scratch, emphasizing quality, flavor, and excellence to consistently deliver the mission of "Great Hospitality, Every Time." This role reports directly to the Executive Chef and is responsible for managing daily kitchen operations, including scheduling and decision making, maintaining kitchen cleanliness and equipment, and fostering a positive and productive work environment. The Sous Chef also takes an active part in controlling food costs to meet financial goals, understanding culinary trends, and supporting continuous learning and growth within the team. This position demands a high level of dedication, leadership, and service orientation in a fast-paced, high-volume restaurant setting. Employment offers a competitive salary range from $65,000 to $72,000 per year and includes comprehensive benefits such as medical, dental, and vision coverage, company-paid life insurance and disability plans, paid time off, a 401k plan with company match, tuition assistance, and access to employee assistance programs. The role requires the ability to work extended shifts, including evenings, weekends, and holidays, with physical demands such as lifting up to 50 pounds, standing for long periods, and operating kitchen machinery. North Italia is an equal opportunity employer committed to creating an inclusive and accessible workplace for all team members.
As a Sous Chef at North Italia, you will play a key role in leading a culinary team that prepares every dish from scratch, emphasizing quality, flavor, and excellence to consistently deliver the mission of "Great Hospitality, Every Time." This role reports directly to the Executive Chef and is responsible for managing daily kitchen operations, including scheduling and decision making, maintaining kitchen cleanliness and equipment, and fostering a positive and productive work environment. The Sous Chef also takes an active part in controlling food costs to meet financial goals, understanding culinary trends, and supporting continuous learning and growth within the team. This position demands a high level of dedication, leadership, and service orientation in a fast-paced, high-volume restaurant setting. Employment offers a competitive salary range from $65,000 to $72,000 per year and includes comprehensive benefits such as medical, dental, and vision coverage, company-paid life insurance and disability plans, paid time off, a 401k plan with company match, tuition assistance, and access to employee assistance programs. The role requires the ability to work extended shifts, including evenings, weekends, and holidays, with physical demands such as lifting up to 50 pounds, standing for long periods, and operating kitchen machinery. North Italia is an equal opportunity employer committed to creating an inclusive and accessible workplace for all team members.
Job Requirements
- 2+ years of high-volume culinary management experience
- Knowledge of business operations and financials
- Experience with POS systems and inventory control
- Ability to work extended shifts including nights, weekends, and holidays
- Ability to lift up to 50 pounds
- Finger and hand dexterity
- Ability to withstand temperature changes and confined spaces
- Hearing, visual, and sensory ability to detect emergencies and assess food quality
Job Qualifications
- 2+ years of high-volume culinary management experience
- Demonstrated working understanding of business operations and financials
- Experience with POS and inventory control systems
- Ability to work ten-hour plus shifts
- Ability to work closing shifts, weekends, and holidays
- Ability to lift and carry up to 50 pounds
- Finger/hand dexterity to operate kitchen machinery
- Ability to work in varying temperature and confined spaces
- Possess hearing, visual, and sensory abilities to observe and detect emergency situations
- Ability to distinguish product taste, texture, temperature, and presentation
Job Duties
- Manage shifts including daily decision making, scheduling, and planning
- Demonstrate ingredient knowledge and understanding of culinary trends
- Use career experience to help meet financial goals by controlling cost of goods
- Maintain kitchen cleanliness, organization, and equipment care
- Manage on-the-fly requests calmly and positively
- Foster continuous learning, open feedback, and corrective action
- Manage labor expectations and plan scheduled shifts
- Demonstrate knowledge of sales and labor budgets and discuss P&L with management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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