Lucida Desert Kitchen + Bar Sous Chef
About The Position
Outbound Sedona is preparing to welcome guests in May 2026, and we are building our opening team now. We are thoughtfully hiring several months in advance to allow time for training, collaboration, and creating the culture that will define our guest experience from day one. This is a unique opportunity to be part of a resort opening and help shape the standards, service style, and team culture together. Our opening team members will play a foundational role in setting expectations, supporting one another, and creating memorable experiences for our very first guests. While the resort is scheduled to open in May 2026, selected candidates may begin onboarding and training in the months leading up to opening. Specific start dates will be discussed during the interview process. If you are energized by being part of something new, enjoy building alongside a team, and want to contribute to a collaborative and guest-focused environment, we invite you to apply! The Sous Chef at Lucida Desert Kitchen + Bar assists the Executive Chef in leading all kitchen operations. This role is responsible for supervising and motivating the culinary team, maintaining high food quality and presentation standards, and balancing profitability with exceptional guest experience. With a strong focus on consistency, food safety, and team leadership, the Sous Chef plays a key role in delivering an elevated dining experience reflective of Sedona’s natural beauty and adventurous spirit.
Requirements
- Minimum 3 years of culinary experience in a high-volume restaurant, hotel, or resort environment
- At least 1 year of supervisory or leadership experience preferred
- Strong knowledge of food safety, sanitation standards, and kitchen operations
- Demonstrated ability to lead a team in a fast-paced environment
- Experience with inventory management, cost controls, and production planning
- Ability to work a flexible schedule including evenings, weekends, and holidays
- Food Handler Card required (or ability to obtain upon hire); ServSafe certification preferred
- Must be able to stand for extended periods and lift up to 50 lbs, with or without reasonable accommodation
Nice To Haves
- Culinary Arts degree (2-year) preferred
- ServSafe certification preferred
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations for restaurant, bar, banquets, and special events
- Lead line operations during service, ensuring quality, timing, and presentation standards are consistently met
- Supervise food preparation, production levels, and plating to exceed guest expectations
- Maintain recipe integrity, portion control, and cost management standards
- Support seasonal menu development and creative input aligned with the resort’s brand
- Supervise the performance, attendance, appearance, and conduct of culinary team members
- Train, coach, and motivate staff to exceed service and production goals
- Foster a culture of accountability, professionalism, and collaboration
- Assist in interviewing, onboarding, scheduling, and performance feedback
- Maintain professional and respectful working relationships across departments
- Support food cost controls, waste reduction, and inventory management
- Monitor prep levels, ordering, and product utilization
- Assist in maintaining labor productivity standards
- Ensure all equipment is properly maintained and safely operated
- Consistently practice and enforce safe and sanitary food handling techniques
- Ensure compliance with all local, state, and federal health regulations (including Arizona food safety standards)
- Maintain workstation and kitchen cleanliness at all times
- Promote a safe work environment and proper use of equipment
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
