Sous Chef

Gecko Hospitality - Don Hutcheson; Gilbert (AZ); On-site; USD 60,000 - 72,000; Full time

Job summary

Gecko Hospitality - Don Hutcheson in Gilbert, AZ is seeking a Sous Chef to lead our back-of-house and elevate our scratch-kitchen operations. You will anchor the team, ensure food safety, and drive consistency across dining room and premium bar lounge.

This role offers a $60,000-$72,000 annual salary plus a profit-share bonus up to $9,800, plus opportunities to mentor staff and optimize cost controls in a fast-paced environment.

Responsibilities

• Command the back of house team and streamline food production across the main dining room and premium bar lounge.
• Drive team growth by interviewing, hiring, coaching, counseling, and executing training frameworks.
• Directly supervise and participate in shifts requiring precision butchering and strict portion controls.
• Oversee vendor ordering, receiving, and bi-weekly inventory tracking for all produce, seafood, and core ingredients.
• Maintain a Neat, Clean, and Organized kitchen that rigorously reflects elite food safety and local sanitation regulations.

Skills

Kitchen leadership

Food production

Cost control

Team development

POS systems

Tools

POS System

Job description

Sous Chef — Back of House Leader

Salary $60,000-$72,000/yr (Plus a profit share bonus up to $9800)

Upscale Wood-Fired Restaurant & Lounge — Gilbert, AZ

Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality.

As a Sous Chef in our Gilbert location, you are a critical anchor of our scratch-kitchen operations. You are responsible for modeling Iconic Hospitality, maintaining an immaculate workspace, and fostering a high-performance environment.

Physical Requirements

• Must have a sense of balance and be able to bend, kneel, and lift items frequently weighing up to 50 pounds.
• Able to stand and exert well-paced mobility for multiple hours in length.
• Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day.
• Reach, bend, push, and pull items for up to 2 hours each day.
• Able to speak, read, write, and understand the primary language of the work location.

Core Responsibilities

• Operations & Food Production: Command the back of house team and streamline food production across the main dining room and premium bar lounge.
• Talent Development: Drive team growth by interviewing, hiring, coaching, counseling, and executing training frameworks.
• Precision Butchering: Directly supervise and participate in shifts requiring precision butchering and strict portion controls.
• Financial Control: Oversee vendor ordering, receiving, and bi-weekly inventory tracking for all produce, seafood, and core ingredients.
• NCO Environment: Maintain a Neat, Clean, and Organized kitchen that rigorously reflects elite food safety and local sanitation regulations.

Elite Knowledge Requirements

• Systems Fluency: Master-level application of POS infrastructure, labor budgets, and cash handling procedures.
• Culinary Integrity: Absolute mastery over standard cooling protocols, safe food handling, and shelf-life rotation.
• Cost Control: Daily dedication to food and labor cost margins to align kitchen operations with financial benchmarks.

Interested Candidates submit resumes to John Wilcoxon at [e-mail]

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