Sous Chef | Executive Sous Chef

HNH MANAGEMENT LLC; Scottsdale (AZ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Dining comp

Advancement opportunities

Referral program

Paid training

Closed holidays

Culture & teamwork

Job summary

HNH MANAGEMENT LLC in Scottsdale, AZ, is seeking a hands-on Sous Chef and Executive Sous Chef to lead a fast-paced, high-volume kitchen. You will mentor line cooks, uphold our brand standards, and ensure flawless execution during every service.

The ideal candidate has 2+ years of culinary leadership experience, strong knowledge of inventory, ordering, COGs, and labor, and the ability to train teams while driving guest satisfaction.

Qualifications

• 2+ years of culinary leadership in high-volume kitchens.
• Strong knowledge of inventory, ordering, COGs, labor and financials.
• Proven ability to lead, coach, and develop culinary teams.
• Excellent verbal and written communication.
• Ability to stand for long hours in a fast-paced kitchen.

Responsibilities

• Lead a high-volume scratch kitchen with precision and consistency.
• Uphold brand standards in 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.

Skills

Culinary leadership

Kitchen operations knowledge

Staff coaching & development

Communication skills

Knife handling proficiency

Education

ServSafe certification

Job description

Sous Chef | Executive Sous Chef

HNH MANAGEMENT LLC Scottsdale, Arizona, United States

About this position

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
• 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