Senior Sous Chef — Culinary Ops & Team Leadership

Renaissance Hotels; Phoenix (AZ); On-site; USD 37,000 - 40,000; Full time

Benefits offered by this job

Bonus eligible

Job summary

Renaissance Hotels in Phoenix is seeking a culinary management professional to lead kitchen operations, supervise staff, and contribute to menu development while maintaining budgets. The role involves hands-on cooking, purchasing, and ensuring sanitation across shifts.

The position focuses on delivering high-quality guest experiences, coordinating with Restaurant and Banquet teams, and driving department goals with strong leadership and budget awareness.

Qualifications

• High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Maintains food handling and sanitation standards.
• Ensures all employees have proper supplies, equipment and uniforms.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.

Skills

Culinary leadership

Food safety & sanitation

Staff management

Budget management

Food production

Event coordination

Education

High school diploma or GED

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

Renaissance Hotels in Phoenix is seeking a culinary management professional to lead kitchen operations, supervise staff, and contribute to menu development while maintaining budgets. The role involves hands-on cooking, purchasing, and ensuring sanitation across shifts.

The position focuses on delivering high-quality guest experiences, coordinating with Restaurant and Banquet teams, and driving department goals with strong leadership and budget awareness.