Senior Sous Chef — Lead High-Volume Kitchen & Elevate Dining

STK Phoenix; Phoenix (AZ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Industry-leading compensation package

Benefits: health, dental, vision

Paid time off

EAP

401(k) plan

Onsite meals/employee dining discounts

Career development opportunities

Paid sick time

Job summary

THE ONE GROUP is seeking a Sous Chef to oversee kitchen operations, uphold exceptional food quality, and lead a collaborative team. You’ll drive execution, consistency, and a superior guest experience in a fast-paced, upscale setting.

You’ll manage food production, lead line checks, and develop daily specials aligned with seasonal trends, while mentoring staff and ensuring safety and sanitation standards.

Qualifications

• 2+ years of leadership in a high-volume, upscale dining environment.
• Strong understanding of kitchen operations, food cost management, and inventory control.
• Excellent culinary skills and ability to train others in proper techniques.

Responsibilities

• Lead and oversee food production, ensuring quality and presentation standards.
• Expedite orders to maintain a smooth service flow.
• Conduct daily line checks on temperatures and ingredient freshness.
• Create and execute daily specials aligned with seasonal trends.
• Ensure recipes and portioning are followed for consistency.
• Train and mentor kitchen staff; foster teamwork between BOH and FOH.
• Monitor labor, food costs, and inventory; manage waste and portion control.
• Enforce health and sanitation regulations; maintain kitchen cleanliness.
• Supervise closing procedures for next day readiness.

Skills

Culinary leadership

Kitchen operations

Food cost management

Inventory control

Staff training

Food safety

Team communication

SERV Safe Certification

Job description

THE ONE GROUP is seeking a Sous Chef to oversee kitchen operations, uphold exceptional food quality, and lead a collaborative team. You’ll drive execution, consistency, and a superior guest experience in a fast-paced, upscale setting.

You’ll manage food production, lead line checks, and develop daily specials aligned with seasonal trends, while mentoring staff and ensuring safety and sanitation standards.