Sous Chef

Sous Chef — Back of House Leader

Salary $60,000-$72,000/yr (Plus a profit share bonus up to $9800)

Upscale Wood-Fired Restaurant & Lounge — Gilbert, AZ

Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality.

As a Sous Chef in our Gilbert location, you are a critical anchor of our scratch-kitchen operations. You are responsible for modeling Iconic Hospitality, maintaining an immaculate workspace, and fostering a high-performance environment.

Physical Requirements

• Must have a sense of balance and be able to bend, kneel, and lift items frequently weighing up to 50 pounds.
• Able to stand and exert well-paced mobility for multiple hours in length.
• Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day.
• Reach, bend, push, and pull items for up to 2 hours each day.
• Able to speak, read, write, and understand the primary language of the work location.

Core Responsibilities

• Operations & Food Production: Command the back of house team and streamline food production across the main dining room and premium bar lounge.
• Talent Development: Drive team growth by interviewing, hiring, coaching, counseling, and executing training frameworks.
• Precision Butchering: Directly supervise and participate in shifts requiring precision butchering and strict portion controls.
• Financial Control: Oversee vendor ordering, receiving, and bi-weekly inventory tracking for all produce, seafood, and core ingredients.
• NCO Environment: Maintain a Neat, Clean, and Organized kitchen that rigorously reflects elite food safety and local sanitation regulations.

Elite Knowledge Requirements

• Systems Fluency: Master-level application of POS infrastructure, labor budgets, and cash handling procedures.
• Culinary Integrity: Absolute mastery over standard cooling protocols, safe food handling, and shelf-life rotation.
• Cost Control: Daily dedication to food and labor cost margins to align kitchen operations with financial benchmarks.

Interested Candidates submit resumes to John Wilcoxon at [email protected]

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