Lobby Grill Sous Chef - Lead, Elevate & Inspire the Kitchen

Marc Rose; Phoenix (AZ); On-site; USD 65,000 - 90,000; Full time

Job summary

Arizona Grand Resort & Spa invites a seasoned culinary professional to lead the Lobby Grill team, ensuring exceptional dishes and service. You will mentor staff, coordinate thorough schedules, and drive consistent quality across all services.

Prior supervisory experience and strong meat/fish fabrication knowledge are essential, with a focus on safety and operational rhythm. A high school diploma and county food handler card are required, culinary training is a plus.

Qualifications

• High school diploma or equivalent required; culinary training welcome.
• Three years in a supervisory culinary role with knowledge of meat and fish fabrication and kitchen scheduling.

Responsibilities

• Lead and inspire a team of culinary professionals, assigning roles with precision and purpose
• Train kitchen staff to execute menu items with consistency and flair
• Build smart, cost-conscious schedules that keep the kitchen humming
• Uphold rigorous food safety, storage, and rotation standards
• Champion cost and quality controls that protect our reputation for excellence
• Partner closely with the Lobby Grill Chef, Executive Chef, and General Manager on all things culinary
• Oversee daily safety checks of walk-in coolers
• Manage vacation scheduling to ensure seamless coverage
• Flag equipment issues promptly to keep operations running smoothly
• Bring your energy to VIP events, staff meetings, and everything in between

Skills

Team leadership

Staff training

Menu planning

Food safety

Cost controls

Communication

Stamina

English proficiency

Education

High school diploma or equivalent

Culinary school or apprenticeship training

Maricopa County Food Handler Card

Tools

Kitchen equipment operation

Job description

Arizona Grand Resort & Spa invites a seasoned culinary professional to lead the Lobby Grill team, ensuring exceptional dishes and service. You will mentor staff, coordinate thorough schedules, and drive consistent quality across all services.

Prior supervisory experience and strong meat/fish fabrication knowledge are essential, with a focus on safety and operational rhythm. A high school diploma and county food handler card are required, culinary training is a plus.