Lead Sous Chef: High-Volume Kitchens

Talking Stick Resort; Scottsdale (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

Talking Stick Resort in Scottsdale, AZ, seeks an experienced Sous Chef to assist the Restaurant Chef in leading culinary operations across outlets. You will ensure food quality, guest satisfaction, labor control, inventory management, sanitation, and staff development for high-volume service.

The role acts as shift leader, maintaining culinary standards and cost objectives while fostering accountability and teamwork. A safety-sensitive position requiring vigilance and continuous improvement.

Qualifications

• HS/GED required; Associate’s degree in culinary arts preferred.
• Minimum 5 years progressive culinary experience in high-volume environments.
• Minimum 2 years supervisory/leadership experience.
• Experience with menu development and costs is a plus.

Responsibilities

• Functions as Manager-on-Duty for assigned culinary operations.
• Leads shift execution, opening, service, and closing procedures.
• Communicates priorities and daily objectives in pre-shift meetings.
• Ensures staffing levels and production plans support business demands.
• Provides leadership, coaching, and development to culinary team.
• Maintains accountability and operational excellence in the kitchen.
• Supports recipe costing, menu analysis, and purchasing decisions.
• Ensures safety, sanitation and compliance across all stations.

Skills

Leadership

Team Development

Coaching

Communication

Operational Excellence

Education

HS/GED required

Associate’s degree in culinary arts

Tools

Microsoft Office

UKG/Kronos

Inventory systems

Recipe management systems

Job description

Talking Stick Resort in Scottsdale, AZ, seeks an experienced Sous Chef to assist the Restaurant Chef in leading culinary operations across outlets. You will ensure food quality, guest satisfaction, labor control, inventory management, sanitation, and staff development for high-volume service.

The role acts as shift leader, maintaining culinary standards and cost objectives while fostering accountability and teamwork. A safety-sensitive position requiring vigilance and continuous improvement.