Sous Chef: Lead Kitchen, Menu Creation & Service Excellence

BoardRoom magazine; Gilbert (AZ); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical/dental/vision

Life insurance

Disability insurance

401(k)

Generous PTO

Job summary

Invited is seeking a Sous Chef to support daily kitchen operations, oversee line cooks, and maintain high standards of quality and presentation.

You will assist in menu development for ala carte and banquet events, hire and train staff, and manage schedules and payroll while controlling costs.

This role requires at least 2 years in a similar culinary position, ServeSafe certification, strong communication, and a commitment to health, safety, and guest satisfaction.

Qualifications

• High school diploma or equivalent.
• ServeSafe or Health Sanitation certification required.
• Minimum 2 years of Sous Chef or similar experience.
• Strong communication skills and ability to follow instructions.

Responsibilities

• Oversee line cooks and kitchen staff to ensure quality and safety.
• Assist in menu development for ala carte and banquet dining.
• Manage schedules, payroll, and cost controls for food and labor.
• Ensure cleanliness, sanitation, and adherence to health regulations.
• Respond to member requests and support a positive team environment.

Skills

Communication

Leadership

Sanitation knowledge

Teamwork

Education

High school diploma

ServeSafe/Health Sanitation certification

Job description

Invited is seeking a Sous Chef to support daily kitchen operations, oversee line cooks, and maintain high standards of quality and presentation.

You will assist in menu development for ala carte and banquet events, hire and train staff, and manage schedules and payroll while controlling costs.

This role requires at least 2 years in a similar culinary position, ServeSafe certification, strong communication, and a commitment to health, safety, and guest satisfaction.