Executive Sous Chef

Clive Collective; Scottsdale (AZ); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Opportunity for advancement

Training & development

Job summary

Clive Collective in Scottsdale seeks an Executive Sous Chef to lead kitchen operations, uphold brand standards, and drive culinary excellence across our restaurants.

You will develop seasonal menus, manage cost controls and inventory, train and mentor BOH staff, ensure safety compliance, and collaborate with Ownership to deliver exceptional guest experiences while maintaining consistency with the brand.

Qualifications

• 3–5+ years as a Sous Chef in a high-volume, full-service restaurant.
• Strong leadership and staff development experience.
• Solid understanding of food costing and inventory management.
• Proven ability to build and retain a high-performing BOH team.
• Experience with seasonal menu development.
• Knowledge of health and food safety regulations.

Responsibilities

• Establish and maintain culinary standards that reflect the brand and concept.
• Develop, test, and implement seasonal menus and features.
• Maintain recipe accuracy, presentation, and flavor consistency.
• Collaborate with Ownership and Operations on concept evolution.
• Ensure every dish meets Clive Collective quality expectations.
• Oversee daily BOH operations: prep, line, expo, sanitation.
• Create and manage prep systems, station organization, kitchen flow.
• Ensure health department and safety regulations are followed.
• Monitor food handling, storage, rotation, labeling standards.
• Maintain accurate recipe costing and portion control.
• Oversee equipment care, maintenance, cleanliness.
• Manage food cost, waste, ordering, and inventory accuracy.
• Develop and maintain par levels for all food items.
• Schedule BOH labor with business levels.
• Monitor usage, spoilage, overproduction.
• Collaborate on budgeting, forecasting, reporting.
• Hire, train, develop, and retain BOH team members.
• Conduct performance reviews and coaching sessions.
• Implement consistent training standards for all BOH positions.
• Act as ambassador of the culinary brand; support marketing, tastings, events, partnerships.

Skills

Culinary leadership

Menu development

Kitchen operations

Cost control

Staff development

Food safety

Job description

Benefits:

• Competitive salary
• Employee discounts
• Opportunity for advancement
• Training & development

Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership

Location: Clive Collective - “Assigned Location” Pay: $75k - $85k + Benefits

Job Summary

The Executive Sous Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Sous Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards.

The Executive Sous Chef may be assigned to an existing or future Clive Collective location based on company needs.

Core Responsibilities

Culinary Leadership & Vision

• Establish and maintain culinary standards that reflect the brand and concept
• Develop, test, and implement seasonal menus and features
• Maintain recipe accuracy, presentation standards, and flavor consistency
• Work in collaboration with Ownership and Operations on concept evolution
• Ensure every dish meets Clive Collective quality expectations

Kitchen Operations & Execution

• Oversee daily BOH operations: prep, line, expo, and sanitation
• Create and manage prep systems, station organization, and kitchen flow
• Ensure adherence to health department and safety regulations
• Monitor food handling, storage, rotation, and labeling standards
• Maintain accurate recipe costing and portion control
• Oversee equipment care, maintenance, and cleanliness

Financial & Inventory Management

• Manage food cost, waste, ordering, and inventory accuracy
• Develop and maintain par levels for all food items
• Schedule BOH labor in alignment with business levels
• Monitor usage, spoilage, and overproduction
• Collaborate on budgeting, forecasting, and reporting

Team Leadership & Development

• Hire, train, develop, and retain BOH team members
• Conduct performance reviews and coaching sessions
• Implement consistent training standards for all BOH positions

Brand Representation & Standards

• Act as an ambassador of the culinary brand internally and externally
• Support marketing initiatives, tastings, events, and partnerships

Required Qualifications

• 3–5+ years as a Sous Chef in a high-volume, full-service restaurant
• Strong leadership and staff development experience
• Solid understanding of food costing and inventory management
• Proven ability to build, lead, and retain a high-performing BOH team
• Experience with seasonal menu development
• Knowledge of health and food safety regulations

Schedule & Work Environment

• Full-time, on-site, flexible schedule including nights, weekends, and holidays
• Hands-on leadership role in a fast-paced environment
• May require travel to support additional Clive Collective locations or openings