Sous Chef: Lead Kitchen & Menu Innovation

Marc Rose; Scottsdale (AZ); On-site; USD 60,000 - 80,000; Full time

Job summary

The Canal Club at The Scott Resort & Spa in Scottsdale, AZ seeks a Sous Chef to support day-to-day kitchen operations, supervise staff, and help prepare and present high-quality dishes in line with our resort recipes.

Under the Chef de Cuisine and Executive Chef, you will develop new recipes, manage line prep, ensure health standards and safety, and contribute to a memorable guest experience at a four-diamond property.

Qualifications

• High School Diploma or equivalent preferred; culinary training preferred.
• Minimum two years of cooking experience in a similar environment; broiler and sauté experience preferred.
• Maricopa County Food Handler’s/Manager’s Card required.

Responsibilities

• Supervise kitchen staff to ensure timely, high-quality food production.
• Work on line prep and other chef duties as needed.
• Place daily orders for produce, fish, bread, and service items.
• Develop new recipes under Chef de Cuisine guidance.
• Ensure proper receiving, labeling, dating, and storage of food.
• Maintain health department compliance and safety standards.
• Perform administrative duties as assigned by leadership.

Skills

Cooking techniques

Sanitation standards

Kitchen equipment operation

Team leadership

Education

High School Diploma or equivalent

Culinary apprenticeship program preferred

Tools

Stoves

Ovens

Broilers

Slicers

Job description

The Canal Club at The Scott Resort & Spa in Scottsdale, AZ seeks a Sous Chef to support day-to-day kitchen operations, supervise staff, and help prepare and present high-quality dishes in line with our resort recipes.

Under the Chef de Cuisine and Executive Chef, you will develop new recipes, manage line prep, ensure health standards and safety, and contribute to a memorable guest experience at a four-diamond property.