Executive Sous Chef – Elevate Dining & Culinary Leadership

Highgate; Phoenix (AZ); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

401(k) Retirement Plan with employer

Paid holidays

Paid vacation

Paid sick leave

Tuition reimbursement

Job summary

Highgate Hotels is seeking a Sous Chef for the Kimpton Miralina Resort in Arizona. You will ensure all meals are prepared to the highest quality, provide staff training, and help maintain strict food specs, portion control, recipes, and sanitation.

You will also manage labor and food costs while maximizing guest satisfaction. Responsibilities include coordinating with F&B managers, monitoring kitchen operations, and ensuring compliance with SOPs, health regulations, and cost controls.

Qualifications

• Proven knowledge of F&B preparation techniques and safety standards.
• Familiarity with health department rules and liquor laws.
• Ability to multitask efficiently in a high-volume kitchen.
• Strong communication with staff and guests at all levels.
• Demonstrated leadership and team supervision abilities.

Responsibilities

• Oversee daily kitchen operations and food production to ensure quality and consistency.
• Train staff and enforce food specifications, portions, recipes, and sanitation standards.
• Monitor food and labor costs while maximizing guest satisfaction.
• Coordinate with F&B managers and support loss prevention in kitchen areas.
• Ensure timely preparation and presentation of dishes and reports.

Skills

Food prep techniques

Health department rules

Liquor laws

Multitasking

Communication skills

Team leadership

Guest service mindset

Education

Culinary degree or culinary diploma

Job description

Highgate Hotels is seeking a Sous Chef for the Kimpton Miralina Resort in Arizona. You will ensure all meals are prepared to the highest quality, provide staff training, and help maintain strict food specs, portion control, recipes, and sanitation.

You will also manage labor and food costs while maximizing guest satisfaction. Responsibilities include coordinating with F&B managers, monitoring kitchen operations, and ensuring compliance with SOPs, health regulations, and cost controls.