Creative Sous Chef: Lead Kitchen & Menu

Wolf by Vanderpump Scottsdale; Scottsdale (AZ); On-site; USD 55,000 - 85,000; Full time

Job summary

Wolf by Vanderpump Scottsdale is seeking an accomplished Sous Chef to support a bold, upscale kitchen at a new, design-forward rooftop concept. You will partner with the Executive Chef on menu development, lead culinary teams, and uphold exceptional food quality and presentation in a high-volume setting.

This role requires a minimum of 5 years in progressive culinary leadership, a culinary degree or equivalent experience, and a commitment to guest satisfaction.

Qualifications

• 5+ years of progressive culinary experience as a Sous Chef or similar role in a high-volume, upscale environment.
• A culinary degree or equivalent experience.
• Strong leadership, communication, and organizational skills.
• Expertise in food preparation, menu development, and cost management.
• A commitment to quality, creativity, and guest satisfaction.
• Flexibility to work a varied schedule, including evenings, weekends, and holidays.
• A positive attitude and a dedication to continuous improvement.

Responsibilities

• Assist the Executive Chef in menu development, food preparation, and kitchen management.
• Supervise and train kitchen staff to ensure culinary excellence.
• Oversee food quality, presentation, and consistency in all dishes.
• Manage inventory, ordering, and cost control to optimize efficiency.
• Maintain high standards of cleanliness, sanitation, and food safety.
• Step in to lead the kitchen in the Executive Chef’s absence.
• Take on additional duties as assigned by management to support the smooth operation of the hotel.

Skills

5+ years culinary experience

Leadership

Communication

Organizational skills

Cost management

Menu development

Flexibility

Quality-focused

Education

Culinary degree or equivalent experience

Job description

Wolf by Vanderpump Scottsdale is seeking an accomplished Sous Chef to support a bold, upscale kitchen at a new, design-forward rooftop concept. You will partner with the Executive Chef on menu development, lead culinary teams, and uphold exceptional food quality and presentation in a high-volume setting.

This role requires a minimum of 5 years in progressive culinary leadership, a culinary degree or equivalent experience, and a commitment to guest satisfaction.