Sous Chef - Lead Kitchen, Seasonal Menus & PTO

Square One Concepts, Inc.; Peoria (AZ); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

PTO up to 40 hours

Dining discounts

Shoe program

Competitive pay

Flexible scheduling

401(k)

Medical & prescription

Dental & vision

Health Savings Account

Wellness program

Discount pet care

Job summary

Bourbon & Bones Lounge - Square One Concepts is seeking a high-skilled Sous Chef to support the Executive Chef in managing all kitchen aspects and menu execution. Oversees staff, inventory, and quality control to ensure exceptional dining experiences.

The candidate will lead kitchen operations, stay current with culinary trends, maintain safety standards, and train/develop team members for growth and excellence in a fast-paced environment.

Qualifications

• Must be at least 18 years old.
• Food safety knowledge and proper storage/handling.
• Extensive culinary techniques, flavors, and plating.
• Strong leadership to hire/train/develop kitchen staff.

Responsibilities

• Assist Executive Chef in developing and executing seasonal menus.
• Oversee prep and execution of all menu items for quality and consistency.
• Supervise kitchen staff including line/prep/dishwashing.
• Manage inventory: ordering, receiving, storage, audits.
• Ensure adherence to food safety/sanitation protocols.
• Collaborate with front-of-house for seamless service.
• Maintain clean, organized, efficient kitchen; train new staff.

Skills

Leadership

Staff training

Food safety

Menu development

Time management

Communication

Cost control

Kitchen operations

Education

Culinary degree or equivalent

Tools

Aloha POS

Hot Schedule

Paylocity

Restaurant 365

Plate IQ

Job description

Bourbon & Bones Lounge - Square One Concepts is seeking a high-skilled Sous Chef to support the Executive Chef in managing all kitchen aspects and menu execution. Oversees staff, inventory, and quality control to ensure exceptional dining experiences.

The candidate will lead kitchen operations, stay current with culinary trends, maintain safety standards, and train/develop team members for growth and excellence in a fast-paced environment.