Sous Chef

The Deli - Phoenix; Phoenix (AZ); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Employer Paid Health Insurance

Dental Insurance

Vision Insurance

Paid Vacation/Sick Time

Employee Discounts

Job summary

The Deli - Phoenix is seeking a Kitchen Manager to oversee kitchen operations and enhance customer satisfaction. In this role, you will support the Executive Chef by managing kitchen staff, resolving issues, and ensuring high-quality food production.

Ideal candidates have a proven track record in kitchen management, strong leadership skills, and the ability to work flexible hours. Benefits include employer-paid health insurance and generous employee discounts at all locations.

Qualifications

• Proven working experience as an executive chef/sous chef/kitchen manager in a high-volume kitchen.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Flexible schedule with availability on early mornings, weekends, and holidays.

Responsibilities

• Help in the preparation and design of all food and drinks menus.
• Produce high quality plates both design and taste wise.
• Manage and train kitchen staff, establish work schedules, and assess staff’s performance.
• Comply with and enforce sanitation regulations and safety standards.

Skills

Kitchen management

Problem-solving

Communication skills

Leadership skills

Organization skills

Education

BS degree in culinary science or related certificate

Tools

MS Office

Restaurant management software

POS systems

Job description

Job Overview

The Kitchen Manager is second in command of our kitchen. You will follow our ExecutiveChef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities and Duties

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the ExecutiveChef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish work schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements

• Proven working experience as an executive chef/sous chef/kitchen manager in a high-volume kitchen
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication, organization & leadership skills
• Flexible schedule and able to work during early mornings, weekends and holidays
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in culinary science or related certificate, is a plus but not required!

Benefits Offered

• Employer Paid Health Insurance: Low-Deductible PPO Plans
• Dental, Life & Vision Insurance
• Generous Employee + Guest Discounts at all Restaurant Locations
• Paid Vacation/Sick Time

We use eVerify to confirm U.S. Employment eligibility.