Sous Chef

B&B OLD TOWN NORTH ANNEX; Scottsdale (AZ); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

PTO accrual

Dining discounts

Shoe program

Competitive pay

Flexible scheduling

401(k)

Medical & prescription

Dental & Vision

HSA

Wellness program

Pet care discount

Job summary

Bourbon & Bones Lounge - Square One Concepts in Scottsdale, AZ is seeking a high-skilled Sous Chef to support the Executive Chef in managing the kitchen and staff. You will oversee menu execution, lead kitchen teams, and ensure top quality and consistency across dishes.

Responsibilities include inventory control, food safety compliance, staff coaching, and collaboration with front-of-house leadership to deliver excellent guest experiences.

Qualifications

• Minimum of 2 years in a managerial position and minimum 1 year of experience as a Sous Chef in a fine dining restaurant environment.
• Culinary degree or equivalent certification preferred.

Responsibilities

• Assist the Executive Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards.
• Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency.
• Supervise and manage all kitchen staff, including line cooks, prep cooks, and dishwashers, providing guidance and support as necessary.
• Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits.
• Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment.
• Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction.
• Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order.
• Assist the Executive Chef in hiring and training new kitchen staff and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members.
• Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate.

Skills

Leadership

Food safety

Culinary knowledge

Attention to detail

Communication

Education

Culinary degree

Tools

Aloha POS

Hot Schedule

Paylocity

Restaurant 365

Plate IQ

Job description

Description

Job Summary:

Bourbon & Bones Lounge - Square One Concepts, is seeking a high skilled and experienced Sous Chef to support the Executive Chef in managing all aspects of the kitchen to join the team. The Sous Chef will be responsible for overseeing the preparation and execution of all menu items, as well as the management of kitchen staff and inventory control. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and a keen attention to detail.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Assist the Executive Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards.
• Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency.
• Supervise and manage all kitchen staff, including line cooks, prep cooks, and dishwashers, providing guidance and support as necessary.
• Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits.
• Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment.
• Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction.
• Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order.
• Assist the Executive Chef in hiring and training new kitchen staff and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members.
• Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate.
• Performs other related duties as assigned.

Requirements

Required Skills/Abilities:

• Must be eighteen years old.
• Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use
• Extensive knowledge of culinary techniques, flavor profiles, and plating presentations
• Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff.
• Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Proficient in managing food costs, portion control, and kitchen operations.
• Attention to detail and commitment to delivering high-quality dishes consistently.
• Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members.
• In-depth knowledge of food safety requirements of restaurants
• Excellent communication and time- management skills
• Ability to work in a fast-paced environment.
• Ability to work quickly and efficiently.
• Must be able to work flexible hours, including evening, weekends, and holidays.
• Must have a valid Food Handlers Certification

System Used:

• Aloha (point of Sales)
• Hot Schedule (Employee scheduling)
• Paylocity (HR, Payroll, and Employer Information)
• Restaurant 365 (inventory Management & Reporting)
• Plate IQ (invoicing & Payments)

Education and Experience:

• Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Sous Chef in a fine dining restaurant environment
• Culinary degree or equivalent certification preferred.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold is present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.

Benefits & Perks:

• Accrual up to 40 hours of PTO
• Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones
• Corporate Shoe Program through Shoes for Crews and Skechers
• Competitive Pay
• Flexible Scheduling
• 401(k)

Full - Time employees are eligible for the following additional benefits:

• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan