Executive Sous Chef: Lead High-Volume Kitchens & Menus

Harri; Scottsdale (AZ); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Merit-based raises

Performance incentives

Insurance: medical, dental, vision

401(k) plan

Onsite dining discounts

Job summary

The One Group is seeking an Executive Sous Chef to be the right-hand leader to the Executive Chef, ensuring seamless kitchen operations, quality control, and a high-performance team environment.

You will lead culinary execution, menu development, and collaboration with events while maintaining food costs and labor within budget. A demand for excellence, leadership, and hands-on support across BOH/FOH is essential.

Qualifications

• 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment.
• Proven ability to manage kitchen operations, control food costs, and optimize efficiency.
• Strong leadership, communication, and team development skills.
• Expertise in menu development, execution, and culinary innovation.
• Ability to execute all kitchen positions and support staff when needed.
• SERV Safe Food Manager Certification (or equivalent as per state law).
• Experience with restaurant POS and inventory management systems.

Responsibilities

• Oversee all aspects of kitchen operations and support the Executive Chef.
• Ensure every dish meets high quality standards in taste, presentation, and consistency.
• Expedite orders and maintain smooth kitchen flow for timely service.
• Perform daily line checks for temperature, freshness, and plating consistency.
• Create seasonal menu specials aligned with brand and guest expectations.
• Collaborate with Events to update menus for events.

Skills

Culinary leadership

Kitchen operations

Food cost control

Team development

Menu development

Communication

Education

SERV Safe Food Manager Certification

Tools

POS systems

Inventory software

P-Mix reports

Job description

The One Group is seeking an Executive Sous Chef to be the right-hand leader to the Executive Chef, ensuring seamless kitchen operations, quality control, and a high-performance team environment.

You will lead culinary execution, menu development, and collaboration with events while maintaining food costs and labor within budget. A demand for excellence, leadership, and hands-on support across BOH/FOH is essential.