SOUS CHEF

Description

Sous Chef – Èlephante Scottsdale
Scottsdale, AZ | Full-Time
Salary: $70,000–$75,000 + Bonus + Benefits

Èlephante, a destination for upscale coastal cuisine and elevated hospitality, is expanding its culinary leadership team in Scottsdale. We are seeking an experienced Sous Chef to help lead our scratch kitchen in a high-volume, design-forward venue that serves 700–800 covers per shift and generates $15M+ annually. If you thrive in a fast-paced, high-expectation environment and are ready to contribute to one of Arizona’s premier hospitality experiences, we’d love to meet you.

Position Summary

As Sous Chef, you will support the Executive and Chef de Cuisine leadership in overseeing all back-of-house operations. From daily service to large-scale events, you’ll ensure execution, consistency, and excellence across every plate. This is a hands-on leadership role that requires culinary expertise, team-building finesse, and unwavering attention to detail in a fast-moving, high-pressure setting.

Key Responsibilities

• Lead back-of-house operations, ensuring quality, consistency, and guest satisfaction
• Oversee daily execution of service, catering, takeout, and off-site events
• Maintain safety, sanitation, and Department of Health compliance
• Manage scheduling, training, and performance of BOH staff
• Uphold recipe standards and ensure accurate, efficient food production
• Monitor BEOs, prep schedules, cover counts, and Fire Sheets
• Supervise all mechanical systems and kitchen equipment for proper function and compliance
• Participate in hiring, onboarding, and professional development of kitchen staff
• Drive menu planning, recipe development, and seasonal updates
• Collaborate with leadership team to manage food cost, labor, inventory, and purchasing systems
• Ensure proper completion of all opening, closing, and expediting procedures
• Communicate clearly during service to maintain pace, quality, and flow
• Lead by example, maintaining a professional, calm, and supportive demeanor under pressure

Education, Experience & Skills

• Completion of company-provided Sous Chef Training Program
• Food Handling Certification required
• Minimum 2–3 years of culinary leadership experience in a high-volume scratch kitchen
• Associate degree in Culinary Arts or equivalent hands-on experience preferred
• Strong foundation in team coaching, problem-solving, and kitchen operations
• Proven ability to thrive in fast-paced, high-pressure service environments
• Proficient with Microsoft Office, POS, and kitchen technology systems
• Highly organized, proactive, and attentive to detail

Physical & Scheduling Requirements

• Able to stand, bend, and lift up to 50 lbs for extended periods
• Comfortable working in hot kitchen environments and with cleaning chemicals
• Able to perform tasks requiring repetitive motion
• Available to work a flexible schedule including days, evenings, weekends, and holidays

Compensation & Benefits

• $70,000–$75,000 salary, based on experience
• Bonus eligibility based on performance
• Full benefits package including health insurance
• Paid time off and growth opportunities within a dynamic hospitality group