SICK OF WORKING FOR A CORPORATE RESTAURANT? COME JOIN THE CONCEPT THAT EVERYONE IN NORTH SCOTTSDALE IS TALKING ABOUT We are seeking a talented and motivated Sous Chef with expertise in pastry, pasta making, and bread making to join our culinary team. This hands-on leadership role requires a strong culinary background, exceptional organizational skills, and the ability to work collaboratively, without ego in our kitchen. The Sous Chef will assist the Executive Chef in all aspects of kitchen operations, ensuring the highest standards of quality, creativity, and efficiency. Key Responsibilities: • Assist the Executive Chef in menu planning, recipe development, and kitchen operations, with a focus on pastry, pasta, and bread. • Lead the preparation of artisanal breads, handmade pasta, and preparing our house made deserts, ensuring consistency and adherence to recipes. • Train, mentor, and supervise kitchen staff, fostering a culture of excellence and collaboration. • Oversee food preparation, portioning, and presentation to maintain quality and aesthetic standards. • Manage inventory and ordering ingredients to ensure adequate supply while minimizing waste. • Monitor food safety, hygiene, and sanitation practices to meet or exceed regulatory and company standards. • Collaborate with the Executive Chef and the owner to innovate and implement seasonal menus • Act as a leader during service, ensuring efficiency and seamless coordination between stations. • Assist in scheduling, staff evaluations, and other administrative tasks as needed. Qualifications: • Proven experience as a Sous Chef, Pastry Chef, or similar role in a fine dining or upscale kitchen. • Expertise in pastry techniques, pasta-making (extruded and hand-rolled), and bread baking (ciabatta, focaccia, etc.). • Strong leadership and communication skills, with the ability to motivate and develop a team. Working knowledge of Microsoft Office, Excel etc • Deep understanding of culinary techniques, flavor profiles, and kitchen operations. • Exceptional organizational and multitasking abilities. • Knowledge of food safety and sanitation regulations. • A degree in Culinary Arts or equivalent professional training is preferred. Benefits: • Competitive salary and performance-based incentives. • Opportunities for professional growth and development. 10 days paid vacation SUNDAYS OFF 45 HOUR WORK WEEK Join our team and bring your passion for culinary craftsmanship, creativity , and leadership to a dynamic and kitchen environment. Apply now to make a lasting impact on our guest experience
