Sous Chef

INTEGRITY MANAGER DEER VALLEY LLC; Phoenix (AZ); On-site; USD 50,000 - 70,000; Full time

Job summary

INTEGRITY ASSET MANAGEMENT GROUP’s Phoenix kitchen seeks a Sous Chef to support the Head Chef in directing food preparation and ensuring high-quality culinary experiences. You will lead line cooks, guide training, and help develop menus using seasonal ingredients.

In a fast-paced, health-conscious environment, you will oversee inventory, control costs, maintain safety standards, and foster a collaborative team culture while delivering consistent, beautifully presented dishes.

Qualifications

• Culinary Arts degree or equivalent required.
• Minimum 3 years in a professional kitchen, supervisory preferred.
• Knowledge of health and safety regulations in kitchen settings.

Responsibilities

• Assist the Head Chef in planning and directing food preparation.
• Oversee kitchen staff, providing guidance and training to ensure consistency and excellence in food service.
• Collaborate in menu development, incorporating seasonal ingredients and innovative cooking techniques.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Manage inventory and ordering of supplies, optimizing cost efficiency and minimizing waste.
• Monitor food quality and presentation, ensuring every dish meets established standards.
• Participate in the hiring and training of kitchen staff, fostering a culture of growth and development.

Skills

Leadership

Team management

Communication

Menu development

Food cost management

Attention to detail

Education

Culinary Arts Degree or equivalent

Job description

Job Purpose:- The Sous Chef at INTEGRITY ASSET MANAGEMENT GROUP will play a pivotal role in supporting the Head Chef in managing the kitchen operations, ensuring the delivery of high-quality culinary experiences. This position requires a skilled and innovative culinary professional who can maintain the highest standards of food preparation and presentation while fostering a collaborative and efficient kitchen environment.Key Responsibilities:- Assist the Head Chef in planning and directing food preparation and culinary activities.- Oversee the kitchen staff, providing guidance and training to ensure consistency and excellence in food service.- Collaborate in menu development, incorporating seasonal ingredients and innovative cooking techniques.- Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.- Manage inventory and ordering of supplies, optimizing cost efficiency and minimizing waste.- Monitor food quality and presentation, ensuring every dish meets the established standards.- Handle any kitchen-related issues promptly and professionally, maintaining a positive work environment.- Participate in the hiring and training of kitchen staff, fostering a culture of growth and development.Required Education:- Culinary Arts Degree or equivalent professional training or experience.Required Experience:- Minimum of 3 years of experience in a professional kitchen environment, preferably in a supervisory role.- Proven track record of managing kitchen staff and operations efficiently.- Experience in menu planning and food cost management.- Familiarity with health and safety regulations in a kitchen setting.Required Skills and Abilities:- Strong leadership and team management skills.- Excellent communication skills, both verbal and written.- Ability to work under pressure in a fast-paced environment.- High attention to detail and commitment to quality.- Proficiency in various cooking techniques and cuisines.- Capability to innovate and adapt recipes to meet customer preferences and dietary requirements.- Strong organizational skills and ability to multitask effectively.