Sous Chef

KitchFix•Goodyear, AZ

13d•Onsite

About The Position

KitchFix is hiring a Sous Chef to support the Cincinnati Reds baseball team in Goodyear, Arizona. KitchFix is a chef-driven hospitality organization operating contract dining programs in eight states, with headquarters in Chicago. The Sous Chef supports the Chef de Cuisine (CDC) in running the kitchen as an independent profit center, delivering guest satisfaction through quality food and service. The position involves hands-on cooking, staff supervision and mentorship, menu production, purchasing and inventory, and administrative and financial operations. The schedule is non-standard and follows the Reds’ seasonal schedule, including early mornings, evenings, weekends, and holidays.

Requirements

3–5 years of experience in a professional, busy kitchen.
2 years of food service management experience.
ServSafe Food Managers certification.
Experience with food and supply orders and inventory.
Excellent knowledge of kitchen equipment and advanced knife skills.
Creativity, desire to learn, and interest in building flavorful, healthy meals.
Confidence working with clients who have food sensitivities.
Ability to work under pressure.
Ability to prepare creative, simple, healthy, performance-oriented menu items daily.
Ability and willingness to collaborate with other cooks and chefs.
Ability to meet physical demands: remain on feet for several hours, lift and carry up to 50 pounds, withstand high-temperature conditions, and bend, kneel, and stoop.
Willingness to submit to a background check and drug screen.

Nice To Haves

A degree in Culinary Arts, Hospitality Management, or equivalent is preferred.
Previous experience in volume cooking is preferred.
Working knowledge of baseball is a plus.
Spanish language fluency is a plus.

Responsibilities

Assist the Chef de Cuisine with planning, organizing, directing, and controlling kitchen operations and administration to support a successful independent profit center and maximize guest satisfaction.
Perform culinary tasks while assisting with staff leadership and management of food-related functions.
Supervise kitchen areas to ensure consistent, high-quality food production.
Supervise hourly food service associates, including training, counseling, contributing to performance assessments, and communicating with the CDC about potential disciplinary action.
Mentor kitchen staff and maintain a lifelong-learning approach.
Communicate daily production goals through stand-up meetings and production sheets.
Carry out the CDC’s vision when the CDC is absent.
Maintain a well-organized kitchen that reflects the standards of the Reds and KitchFix.
Assist with menu production, daily service tastings, and line checks.
Assist the CDC with menu composition and product sourcing.
Promote a welcoming, customer-first attitude, maintain open kitchen visibility, and build direct client relationships.
Maintain a solutions-minded attitude and existing systems, including cleaning schedules, routine maintenance, and opening and closing checklists.
Partner with the CDC to oversee procurement, ordering, receiving, inventory management, and labor scheduling.
Manage administrative and financial operations, including accounts payable and receivable, invoice coding, expense reporting, and inventory reconciliation.
Learn to incorporate dishes that support the nutritional needs and preferences of athletic populations and cultural diversities.
Demonstrate organizational, management, communication, and problem-solving skills, along with patience and compassion.