McArthur's Sous Chef - Arizona Biltmore

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. By conducting daily line checks, monitoring inventory, and managing staff training, the Restaurant Sous Chef ensures optimal efficiency and minimal waste. Ultimately, this position plays a pivotal role in delivering an exceptional guest experience through seamless coordination and flawless execution of all culinary endeavors.

Responsibilities

Supervise all aspects of food production and oversee the culinary team to ensure a consistently high-quality dining experience; Train, mentor, and coach all culinary staff to consistently execute McArthur’s menu at a high level; Conduct daily line checks to verify food quality; 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; Monitor email and internal communications daily to anticipate staffing needs; Oversee day-to-day kitchen operations; Maintain accurate inventory levels and enforce proper rotation of stock; Keep comprehensive knowledge of all menus and recipes; Perform routine quality checks during prep and before service; Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks; Enforce compliance with local, state, federal, and company-wide food safety and health regulations; Support effective budget management; Ensure timely completion of production lists; Uphold daily freshness and quality standards for all products; Communicate effectively with the culinary team; Rapidly respond to last-minute menu changes or special guest requests; Engage with diners when needed; Coordinate with Stewarding, Engineering, and Front of House departments; Demonstrate an unwavering commitment to safety; Consistently maintain a professional attitude, appearance, and demeanor

Requirements

High School Diploma or GED; 4-5 years experience in Hotel Kitchens with high volume and quality; 2-3 years previous supervisory experience; Microsoft Office Suite basic knowledge; Maricopa County Food Handler Card

Nice to have

Accredited Culinary School or Apprenticeship; ServSafe

Benefits

Go Hilton travel benefits; Pyramid's travel benefits