Restaurant Sous Chef

Pacific Hospitality Group•Phoenix, AZ

1d•Onsite

About The Position

The Sous Chef is a key culinary leader responsible for overseeing the daily execution of kitchen operations, ensuring exceptional food quality, operational efficiency, and an outstanding dining experience. As the primary partner to the Executive Chef, the Sous Chef provides hands-on leadership, supervises culinary staff, and drives consistency in food production, presentation, sanitation, and service standards. This position plays a critical role in cultivating a high-performing culinary team, maintaining operational excellence, and supporting the strategic goals of the food and beverage program. The Sous Chef is expected to lead by example, fostering a culture of professionalism, accountability, collaboration, and continuous improvement.

Requirements

Associate degree in Culinary Arts or equivalent professional culinary training preferred.
Minimum of five (5) 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.

Nice To Haves

Culinary leadership and technical expertise
Operational excellence and execution
Team development and coaching
Food safety and regulatory compliance
Financial acumen and cost management
Strategic thinking and decision-making
Communication and interpersonal effectiveness
Organizational and time-management skills
Adaptability and problem-solving
Guest, resident, and customer service excellence

Responsibilities

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.