Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Sous Chef
Job
Ocotillo Restaurant
Phoenix, AZ (In Person)
$57,500 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
74
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Sous Chef Ocotillo Restaurant - 3.5 Phoenix, AZ Job Details Full-time $50,000 - $65,000 a year 1 hour ago Qualifications Pre-cooking preparation Teamwork Customer service Labor cost analysis Team development Full Job Description Job Summary We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a high standard of service. Your leadership will inspire the kitchen staff, foster a collaborative environment, and uphold our commitment to culinary excellence. This position offers an exciting opportunity to showcase your culinary skills, manage food production processes, and contribute to a memorable dining experience for our guests. Duties Support the Executive Chef in managing all aspects of kitchen operations, including food preparation, presentation, scheduling, labor monitoring and service standards. Supervise and motivate kitchen staff, including cooks and food handlers, to ensure efficient workflow and high-quality output. Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste through effective inventory control. Ensure compliance with food safety regulations and maintain rigorous standards of cleanliness and hygiene across all kitchen areas. Assist in menu planning and development, incorporating innovative dishes while maintaining consistency with established recipes. Coordinate with catering and banquet teams to deliver flawless event execution aligned with client specifications. Manage shift schedules, monitor labor costs, and ensure smooth shift transitions to optimize productivity. Lead by example in food handling, cooking techniques, and customer service practices to foster a positive team environment. Skills Extensive culinary experience with a strong background in fine dining environments. Proven supervising experience within busy kitchen settings; capable of leading large teams effectively. Knowledge of dietary requirements and experience working within dietary departments or specialized menus. Expertise in food production, catering services, and restaurant management principles. Strong leadership skills with the ability to motivate and develop team members. Proficiency in inventory management, food safety standards, and kitchen operations. Excellent skills in menu planning, food preparation, and food service management. Familiarity with hospitality industry standards including serving protocols and event catering logistics.