Sous Chef, McArthur's - Arizona Biltmore

Snow King; Phoenix (AZ); On-site; USD 40,000 - 80,000; Full time

Job summary

Join a forward-thinking hospitality company as a Sous Chef at McArthur's, where culinary creativity meets exceptional service. This full-time role is perfect for passionate culinary professionals eager to lead a talented team in a renowned restaurant known for its New American cuisine. You'll oversee food production, maintain high standards of quality and safety, and collaborate on menu development. Enjoy a supportive work environment that prioritizes employee growth and wellbeing, along with unique perks and comprehensive benefits. If you thrive in a fast-paced kitchen and are ready to make a significant impact, this opportunity is for you.

Benefits

Comprehensive health insurance

Retirement plans

Paid time off

On-site wellness programs

Employee rates on hotel stays

Local discounts

Qualifications

• 4+ years of culinary experience in hotel kitchens, with 2+ years in a supervisory role.
• Proficient in food safety standards and kitchen equipment operation.

Responsibilities

• Supervise food production and culinary team to ensure high-quality dining experiences.
• Train and mentor kitchen staff, ensuring adherence to safety standards.

Skills

Culinary Skills

Team Leadership

Food Safety Knowledge

Communication Skills

Problem Solving

Education

High School Diploma or GED

Culinary School Graduate

Tools

Kitchen Equipment

Food Safety Standards

Job description

About Us

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Check out this video for more information on our great company!

Location Description

The iconic Arizona Biltmoreis located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the “Jewel of the Desert” since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 millionrestoration and has over 700 rooms, over 200,000 square feet in banquet space, and 8 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/café, and in-room dining).

Arizona Biltmore is aLXR Hotel & Resortby Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world’s most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits. Learn more about our incredible benefitshere.

Want to learn more about Arizona Biltmore? Hotel Website, Instagram,Facebook

Overview

We're looking for a talented culinarian to join our team as a Sous Chef of McArthur's! McArthur's is named after the resort's architectural inspirations serving New American cuisine with hints of the Sonoran Desert delivering a creative fusion of meticulously sourced ingredients brought from farm to table in a menu of comforting delight.

The Restaurant Sous Chef at McArthur’s is responsible for supervising all aspects of food production and overseeing the culinary team to ensure a consistently high-quality dining experience. This role enforces strict adherence to safety and sanitation standards, collaborates with the Chef de Cuisine and Front of House on menu development, and maintains clear communication with senior leadership to meet operational demands. The duties include, but is not limited to, the following:

• Train, mentor, and coach all culinary staff to consistently execute McArthur’s menu at a high level, maintaining excellent standards for flavor and presentation.
• Conduct daily line checks to verify food quality, promptly addressing any issues to uphold the highest culinary and service standards.
• Collaborate with the Chef de Cuisine and Front of House team to develop creative specials that highlight seasonal ingredients and current culinary trends.
• Recruit and hire new team members, providing ongoing training, performance evaluations, and clear development pathways to foster a skilled and motivated kitchen brigade.
• Monitor email and internal communications daily to anticipate staffing needs, review restaurant event orders (R.E.O.), and stay aligned with senior leadership directives.
• Oversee day-to-day kitchen operations, ensuring efficiency, cost-effectiveness, and strict compliance with hotel and Forbes standards.
• Maintain accurate inventory levels, placing timely orders and enforcing proper rotation of stock to minimize waste and control food costs.
• Keep comprehensive knowledge of all menus and recipes, guaranteeing consistency and excellence in every dish served.
• Perform routine quality checks during prep and before service, verifying that all dishes are presented attractively and meet or exceed established standards.
• Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks, cultivating a positive work environment that encourages continuous improvement.
• Enforce compliance with local, state, federal, and company-wide food safety and health regulations, maintaining thorough documentation and records.
• Support effective budget management by optimizing ingredient usage, tracking expenditures, and minimizing waste without compromising quality.
• Ensure timely completion of production lists, verifying that staff are properly prepared for each service period.
• Uphold daily freshness and quality standards for all products, from raw ingredients to finished plates.
• Communicate effectively with the culinary team to address operational needs, plan ahead, and proactively resolve potential challenges.
• Rapidly respond to last-minute menu changes or special guest requests, preserving smooth operations and exceptional guest satisfaction.

This is a full-time position and you must have availability to work days, nights, weekends, and holidays.

Qualifications

• High School Diploma or GED.
• Graduate on an accredited culinary school or apprenticeship program, preferred
• At least four (4) years of culinary experience in Hotel kitchens – must be in a high volume & high quality operation.
• At least two (2) years of supervisory experience.
• Food Handler’s Card.
• ServSafe Certified, preferred.
• Proficiency in using and demonstrating the proper use of knives and kitchen equipment effectively.
• Solid understanding of the fundamentals of food preparation.
• Ability to communicate effectively before groups of customers or employees, ensuring clarity and professionalism.
• Competence in basic arithmetic operations, including addition, subtraction, multiplication, and division, using whole numbers, common fractions, and decimals.
• Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret and follow instructions provided in written, oral, diagram, or schedule form.
• Knowledge of accepted sanitation standards and ability to maintain a clean and safe working environment.
• Ability to operate and understand the functionality of all kitchen equipment.
• Ability to work in confined spaces and maintain composure under pressure.
• Familiarity with restaurant or outlet prep lists and production schedules, ensuring accurate and timely completion.
• Basic understanding of food cost management and the ability to implement strategies to reduce food waste through proper training and cross-utilization of ingredients.