Sous Chef: Lead Line & Seasonal Menu Innovation

Marc & Rose Hospitality; Scottsdale (AZ); On-site; USD 65,000 - 90,000; Full time

Job summary

The Canal Club at The Scott Resort & Spa in Scottsdale, AZ seeks a Sous Chef to oversee day-to-day kitchen operations, leading staff to deliver high-quality, consistent dishes in a luxury resort setting.

Under guidance of the Chef de Cuisine and Executive Chef, you will develop recipes, supervise line cooks, manage prep, ordering, storage, and safety, and maintain cost and quality controls to sustain exceptional guest experiences at The Canal Club.

Qualifications

• 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 line cooks to ensure timely, quality output.
• Handle line prep and chef prep as needed.
• Place daily orders for produce and other items.
• Ensure proper receiving, storage, labeling, and rotation.
• Develop new recipes under guidance from chefs.
• Attend staff or company meetings.
• Adhere to cost and quality control procedures.

Skills

Cooking techniques

Sanitation knowledge

Kitchen equipment operation

Butchering fish & meat

Recipe math

Health department compliance

Staff coaching

Education

High School Diploma or equivalent

Culinary or apprenticeship program

Job description

The Canal Club at The Scott Resort & Spa in Scottsdale, AZ seeks a Sous Chef to oversee day-to-day kitchen operations, leading staff to deliver high-quality, consistent dishes in a luxury resort setting.

Under guidance of the Chef de Cuisine and Executive Chef, you will develop recipes, supervise line cooks, manage prep, ordering, storage, and safety, and maintain cost and quality controls to sustain exceptional guest experiences at The Canal Club.