Sous Chef | Executive Sous Chef

HNH MANAGEMENT LLC; Scottsdale (AZ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision

Company-paid life insurance

2 weeks paid vacation

Dining discounts

Advancement opportunities

Employee referral program

Paid training

Holidays closed

Team-oriented culture

Job summary

Hi Noon Hospitality in Scottsdale, AZ is seeking a Sous Chef to lead a fast-paced, high-volume kitchen. This hands-on leader will drive culinary excellence, coach staff, and ensure flawless execution across services.

Ideal candidates bring 2+ years of leadership in a busy kitchen, strong inventory/COGS skills, and ServSafe certification. Benefits start day one; opportunities for growth exist within our expanding brand.

Qualifications

• 2+ years of culinary leadership in a high-volume setting.
• Knowledge of inventory, ordering, COGs, labor, and financials.
• Proven ability to lead, coach, and develop culinary teams.
• Current Food Handler’s or ServSafe certification (or ability to obtain).

Responsibilities

• Lead a high-volume scratch kitchen with precision.
• Uphold brand standards in recipes, techniques, and procedures.
• Provide direction and coaching throughout shifts; train staff in real time.
• Manage inventory, ordering, COGs, and labor to maximize profitability.
• Enforce safety and sanitation policies and procedures.
• Assist with scheduling, interviewing, hiring, and training.

Skills

Culinary leadership

High-volume kitchen

Staff coaching

Food cost control

Tools

Commercial kitchen equipment

ServSafe certification

Job description

Sous Chef | Executive Sous Chef

HNH MANAGEMENT LLC Scottsdale, Arizona, United States

About this position

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 talented chefs at all levels from lead to senior 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
• 2 weeks paid vacation + floating holidays
• 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