Chef - All levels Sous to Executive

Hi Noon Hospitality; Scottsdale, Gilbert, Phoenix (AZ, AZ, AZ); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Benefits starting day one: medical, dental, vision

Company-paid life insurance policy

Monthly dining comp at all locations

Opportunities for advancement

Job summary

A prominent restaurant group in Scottsdale, Arizona, is seeking a high-level Sous Chef to lead their high-volume kitchen. The role focuses on delivering exceptional dining experiences while coaching and managing the culinary team. Strong leadership skills and experience in kitchen operations are essential. Competitive benefits and opportunities for advancement are offered.

Qualifications

• 2+ years of culinary leadership experience in a high-volume setting.
• Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials.
• Current Food Handler’s or ServSafe certification (or ability to obtain).

Responsibilities

• Lead an extremely high-volume, scratch kitchen with precision and consistency.
• Provide clear direction and coaching throughout shifts.
• Drive guest satisfaction by delivering memorable, chef-driven experiences.

Skills

Culinary leadership experience

Strong knowledge of kitchen operations

Excellent communication skills

Knife work

Job description

At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution.

We’re looking for a high-level Sous Chef to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences.

What You’ll Do

• Lead an extremely high-volume, scratch kitchen with precision and consistency
• Uphold brand standards in all recipes, techniques, and procedures
• Provide clear direction and coaching throughout shifts, train staff in real time
• Conduct regular line checks to ensure flawless execution and food quality
• Drive guest satisfaction by delivering memorable, chef-driven experiences
• Promote a fun, positive, and respectful work environment
• Collaborate with fellow managers to achieve restaurant-wide goals
• Assist with scheduling, interviewing, hiring, and training team members
• Step in on prep and line when needed , lead by example
• Help maximize profitability by managing inventory, ordering, COGs, and labor
• Enforce all company safety and sanitation policies and procedures

What We Offer

• Benefits starting day one: medical, dental, vision
• Company-paid life insurance policy
• Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations
• Opportunities for advancement in a growing, innovative brand
• Employee referral program
• Paid training with tools for success
• Closed on Thanksgiving & Christmas to spend time with family
• A culture of respect, teamwork, and professionalism

What We’re Looking For

• 2+ years of culinary leadership experience in a high-volume setting
• Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials
• Proven ability to lead, coach, and develop culinary teams
• Excellent communication skills, both verbal and written
• Skilled with kitchen equipment and confident with knife work
• Ability to stand, walk, and work long hours in a fast-paced kitchen
• Current Food Handler’s or ServSafe certification (or ability to obtain)
• Steak & seafood knowledge is a plus, but the drive to learn is even better