Sous Chef: Lead High-Volume, From-Scratch Italian Kitchen

The Cheesecake Factory Incorporated; Peoria (AZ); Vor Ort; USD 65.000 - 72.000; Vollzeit

Benefits dieser Stelle

Medical, dental and vision insurance

Company-paid life insurance

Short/long-term disability

Paid time off

Health Savings Account

401k with company match

Tuition assistance

Next-day pay (up to 50%)

Employee Assistance Programs

Zusammenfassung

North Italia, part of The Cheesecake Factory Incorporated, is hiring a Sous Chef to lead a culinary team and deliver scratch-made Italian dishes with quality, flavor and hospitality. You will manage shifts, costs, and expectations while maintaining a clean, safe kitchen and mentoring staff.

The role requires 2+ years in high-volume culinary management, strong leadership, and experience with POS systems. Expect long shifts in a fast-paced, high-volume setting with opportunities for growth.

Qualifikationen

• 2+ years of high-volume culinary management experience.
• Understanding of business operations and financials.
• Experience with POS systems and inventory control.
• Able to work 10+ hour shifts, including weekends and holidays.

Aufgaben

• Manage shifts, scheduling, and planning.
• Demonstrate ingredient knowledge and culinary trends.
• Control costs and seek solutions when targets are not met.
• Maintain kitchen cleanliness, organization, and equipment care.
• Handle on-the-fly requests with calm, positive leadership.
• Foster continuous learning with feedback and corrective action.
• Manage labor and plan each scheduled shift accordingly.
• Discuss sales and labor budgets and P&L with management.

Kenntnisse

High-volume culinary management

Leadership

Food safety awareness

Tools

POS systems

POSitouch

Crunchtime

Jobbeschreibung

North Italia, part of The Cheesecake Factory Incorporated, is hiring a Sous Chef to lead a culinary team and deliver scratch-made Italian dishes with quality, flavor and hospitality. You will manage shifts, costs, and expectations while maintaining a clean, safe kitchen and mentoring staff.

The role requires 2+ years in high-volume culinary management, strong leadership, and experience with POS systems. Expect long shifts in a fast-paced, high-volume setting with opportunities for growth.