Lead Sous Chef – From-Scratch Italian Kitchen + Great Benefits

North Italia; Phoenix (AZ); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical, dental and vision

Company-paid life insurance

Disability insurance

Paid time off (vacation & sick time)

Health Savings Account

401k with company match

Tuition assistance

Next day pay (partial)

Employee Assistance Programs

Job summary

North Italia in Phoenix is seeking a Sous Chef to lead a culinary team, delivering scratch-made dishes with quality and hospitality. You will report to the Executive Chef and help the restaurant reach its financial goals by managing costs, labor, and menus while maintaining top kitchen standards.

Expect to oversee shifts, mentor staff, and uphold safety and cleanliness in a fast-paced environment. This role requires 2+ years of relevant experience and flexibility for long shifts, weekends, and

Qualifications

• 2+ years of high-volume culinary management experience.
• Demonstrated working understanding of business operations and financials.
• Experience with POS systems; POSitouch and Crunchtime a plus.
• Able to work ten-hour plus shifts and stand for extended periods.
• Able to work closing shifts, weekends and holidays as needed.
• Ability to monitor temperature, smell, taste and presentation of food.

Responsibilities

• Manage shifts including daily decision making, scheduling, and planning.
• Demonstrate ingredient knowledge and understanding of culinary trends.
• Control cost of goods and search for solutions when targets are not met.
• Maintain kitchen cleanliness, organization and equipment care.
• Handle on-the-fly requests with poise to create a calm work environment.
• Foster continuous learning, feedback, and corrective action as needed.
• Manage labor expectations and plan each scheduled shift accordingly.
• Discuss P&L with management and monitor sales and labor budgets.

Job description

North Italia in Phoenix is seeking a Sous Chef to lead a culinary team, delivering scratch-made dishes with quality and hospitality. You will report to the Executive Chef and help the restaurant reach its financial goals by managing costs, labor, and menus while maintaining top kitchen standards.

Expect to oversee shifts, mentor staff, and uphold safety and cleanliness in a fast-paced environment. This role requires 2+ years of relevant experience and flexibility for long shifts, weekends, and