Sous Chef

KitchFix•Goodyear, AZ

12d•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 organization providing hospitality through quality food and service, with contract dining operations in eight states and headquarters in Chicago. The Sous Chef assists the Chef de Cuisine (CDC) in operating the kitchen as a successful independent profit center, delivering guest satisfaction, and leading culinary and administrative work. The role includes hands-on cooking, supervising and mentoring hourly food service associates, supporting menu development and production, and carrying out the CDC’s vision when the CDC is absent. The Sous Chef helps oversee procurement, ordering, receiving, inventory, labor scheduling, and financial administration. The role also supports nutrition-conscious, flavorful meals that account for athletic performance needs, food sensitivities, preferences, and cultural diversity. The schedule is non-standard and follows the Reds’ seasonal schedule, including early mornings, evenings, weekends, and holidays. Applicants must be willing to submit to a background check and drug screen.

Requirements

Three to five years of experience in a professional, busy kitchen.
Two years of food service management experience.
ServSafe Food Manager certification.
Experience with food and supply orders and inventory.
Excellent knowledge of kitchen equipment and advanced knife skills.
Creativity, willingness 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 to collaborate with other cooks and chefs.
Ability to remain on your feet for several hours, lift and carry up to 50 pounds, withstand high temperatures, and bend, kneel, and stoop.
Willingness to submit to a background check and drug screen.

Nice To Haves

Degree in Culinary Arts, Hospitality Management, or equivalent.
Previous experience in volume cooking.
Working knowledge of baseball.
Spanish language fluency.

Responsibilities

Assist the Chef de Cuisine with planning, organizing, directing, and controlling kitchen operations and administration to support guest satisfaction and the kitchen’s operation as an independent profit center.
Perform culinary tasks while helping lead staff and manage food-related functions.
Supervise kitchen areas to ensure consistent, high-quality products.
Supervise hourly food service associates, including training, counseling, participating in performance assessments, and communicating potential disciplinary needs to the CDC.
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 not present.
Maintain an 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 athletic nutritional needs and diverse preferences.
Demonstrate organizational, management, communication, and problem-solving skills with patience and compassion.