Sous Chef

True Food Kitchen•Scottsdale, AZ

13d

About The Position

The Sous Chef supports restaurant kitchen operations and culinary execution in a full-service, high-volume restaurant. The role oversees line opening and closing procedures, line checks, facility walks, food quality and presentation during service, and safe production practices. It also contributes to back-of-house staffing and development, scheduling and payroll reporting, financial performance, and coordination with the front-of-house team.

Requirements

More than 2 years of experience as a chef in a full-service, high-volume restaurant.
Strong passion for culinary excellence and exceptional attention to detail.
Resilience in stressful situations and ability to handle last-minute requests.
Basic knowledge and understanding of the financial aspects of business operations.
Caring and self-motivated, with aptitude for leading, coaching, and driving excellence.

Responsibilities

Open and close the line; perform precise line checks and facility walks, document findings, and address deficiencies.
Run high-volume service periods from the expo or wheel position to ensure food quality and presentation meet TFK standards.
Work with back-of-house and front-of-house teams on line checks and facility walks, follow up and document findings, and participate in EcoSure and health inspections.
Hire and develop back-of-house employees, manage their schedules, and report payroll hours in compliance with company standards and state laws.
Partner with the EC on P&L management to help maximize profits through food cost management, labor, inventory control, and restaurant performance.
Maintain open communication with the front-of-house team to ensure adherence to TFK guidelines.