Sous Chef

The Post Oak; Scottsdale (AZ); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental, vision, life, disability

401(k)

Paid sick leave

Paid time off

Discretionary bonus

Job summary

Mastro’s Restaurants seeks a Sous Chef to support the Executive Chef in managing kitchen operations at our upscale dining venue in Scottsdale. You’ll supervise culinary staff, ensure consistency and quality, and uphold food safety standards during daily service.

Responsibilities include menu execution, staff training, and maintaining high culinary standards. The role requires a hands-on leader with a do-whatever-it-takes attitude and strong communication skills.

Qualifications

• Minimum 2 years in culinary management in upscale/fine dining.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Lead back-of-house staff and ensure service excellence.
• Assist in menu execution and training.
• Help manage labor and food costs to meet budgets.
• Oversee inventory and ordering of supplies.

Skills

Culinary management

Staff supervision

Cost controls

Education

Culinary program diploma

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.