McArthur's Sous Chef - Arizona Biltmore

McArthur's Sous Chef

As a McArthur's Sous Chef, you would be 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. This includes the following duties:

Essential Duties:

• Train, mentor, and coach all culinary staff to consistently execute McArthurs 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.
• Engage with diners when needed, accommodating dietary needs, special requests, and ensuring overall satisfaction with the culinary experience.
• Coordinate with Stewarding, Engineering, and Front of House departments to maintain seamless support and high operational standards.
• Demonstrate an unwavering commitment to safety by preventing injuries, safeguarding property, and responding effectively in emergencies.
• Consistently maintain a professional attitude, appearance, and demeanor, adhering to prescribed uniform and footwear guidelines.

Supportive Function:

• Directly supervise McArthurs kitchen supervisor, cooks, pantry, dishwashers, porters.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training employees; planning, assigning, and directing work; rewarding and disciplining employees; addressing complaints and resolving problems.
• Support team effort in order to produce a quality product.

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

Qualifications

High School Diploma or GED

Accredited Culinary School or Apprenticeship, preferred.

4-5 years experience in Hotel Kitchens with high volume and quality

2-3 years previous supervisory experience required

Microsoft Office Suite basic knowledge

Maricopa County Food Handler Card

ServSafe Preferred