Sous chef jobs in Tempe, AZ

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified. Duties & Responsibilities Kitchen Operations Oversight. Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback Maintain the highest level of safety, security, sanitation, and cleanliness of facility "Inspire, Inspect, and Inform" restaurant personnel on a daily basis Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff. Understand how to use basic computer applications and POS systems. Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Executive Management Develop culinary manager team to develop people and manage systems. Give Chef's meaningful and challenging work assignments. Conduct quarterly management evaluations to track improvement of fundamental skills. Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs). Accurately process and submit. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Hold all Department Managers accountable for costs and budgets. Standards & Safety Compliance Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment. Minimum of 12+ years cooking experience ServeSafe Certified Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Strong knife skills. Creativity and idea generator and executer. Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays. Strong food and beverage knowledge. Strong organizational and time management skills with a particular attention to detail. We Offer: $100-$120K Annual Salary + 20% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Employee Dining Benefits Free meal per shift Growth & Development Opportunities

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with Oak view Groups policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This role pays an annual salary of $75,000 to $85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet Spectra' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview Oak View Group is seeking an Executive Sous Chef - Concessions to oversee culinary operations for the Mortgage Matchup Center. This role manages the FanDuel Restaurant, all concessions outlets, value menu programming, and fan-favorite events throughout the season. The position requires strong leadership, culinary expertise, and guest engagement to deliver an exceptional food & beverage experience at every event. This role pays an annual salary of $75,000-$85,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Lead all back-of-house concessions operations, including FanDuel Restaurant and multiple concession stands. Create and manage menus for value-driven offerings, fan-favorite items, and seasonal promotions. Supervise, train, and mentor culinary staff to exceed company standards. Ensure food quality, portion consistency, and presentation in a high-volume environment. Maintain compliance with sanitation, safety, and health regulations. Partner with front-of-house and leadership teams to enhance guest satisfaction and service standards. Manage ordering, inventory, food costs, and labor efficiencies. Act as a visible leader during events, engaging with guests and staff to ensure premium service delivery. Qualifications 3-5+ years of progressive culinary leadership experience; concessions or sports venue experience strongly preferred. Knowledge of American grill, Mexican/Sonoran, and fan-favorite concessions cuisine. Proven success managing large culinary teams in fast-paced, high-volume settings. Excellent communication and leadership skills, with the ability to engage staff and customers. Food safety and sanitation knowledge; ServSafe certification preferred. Flexibility to work evenings, weekends, and event schedules. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job DescriptionBenefits: Employee discounts Opportunity for advancement Training & development Competitive salary Health insurance Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective - Assigned Location Pay: $80k + Benefits This role will be located at one of Clive Collective's Concepts in North Scottsdale. Modern Italian Steakhouse |or| Asian-American Fusion Restaurant & Sushi. Job Summary The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collectives brand identity, financial goals, and guest experience standards. Core Responsibilities Culinary Leadership & Vision Establish and maintain culinary standards that reflect the brand and concept Develop, test, and implement seasonal menus and features Maintain recipe accuracy, presentation standards, and flavor consistency Work in collaboration with Ownership and Operations on concept evolution Ensure every dish meets Clive Collective quality expectations Kitchen Operations & Execution Oversee daily BOH operations: prep, line, expo, and sanitation Create and manage prep systems, station organization, and kitchen flow Ensure adherence to health department and safety regulations Monitor food handling, storage, rotation, and labeling standards Maintain accurate recipe costing and portion control Oversee equipment care, maintenance, and cleanliness Financial & Inventory Management Manage food cost, waste, ordering, and inventory accuracy Develop and maintain par levels for all food items Schedule BOH labor in alignment with business levels Monitor usage, spoilage, and overproduction Collaborate on budgeting, forecasting, and reporting Team Leadership & Development Hire, train, develop, and retain BOH team members Conduct performance reviews and coaching sessions Implement consistent training standards for all BOH positions Brand Representation & Standards Act as an ambassador of the culinary brand internally and externally Support marketing initiatives, tastings, events, and partnerships Required Qualifications 35+ years as a Chef in a high-volume, full-service restaurant Strong leadership and staff development experience Solid understanding of food costing and inventory management Proven ability to build, lead, and retain a high-performing BOH team Experience with seasonal menu development Knowledge of health and food safety regulations Schedule & Work Environment Full-time, on-site, flexible schedule including nights, weekends, and holidays Hands-on leadership role in a fast-paced environment May require travel to support additional Clive Collective locations or openings

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Executive Chef is responsible for all operations pertaining to kitchen, including; Product ordering, receiving, storage, production, sanitation, staff training and development, menu planning and development, pricing structure and kitchen service levels at Cottonwood Country Club for all restaurant and banquet functions. This is a working Chef's position. Hire and schedule all kitchen employees according to specified hiring procedures. Maintain optimum personnel coverage according to business needs, budgetary guidelines and with minimal or no over time. Develop and revise cost effective restaurant and banquet menus in cooperation with the Food & Beverage Director. Manage the ordering of all food products, cleaning supplies, paper supplies and kitchen equipment for both properties within budgeted guidelines, approval processes and according to business demands. Maximize cost efficiency of ordering by taking full advantage of purveyor incentives, discounts, and competitive buying practices. Maintain cost controls and security controls for all food and beverage products through the use of tracking forms, reports and effective security measures. Conduct and document accurate month end food inventory. Maintaining preventative maintenance and repairs of all kitchen equipment and utensils. Maintain equipment to operate the kitchen effectively and efficiently. Train, coach and develop subordinate supervisors and all kitchen staff through effective use of training materials, systems and by daily communication and conduct scheduled bianual performance reviews for all kitchen staff. Attend weekly Banquet Event Planning Meeting to ensure accuracy of all event information and maintain distribution of weekly Banquet Event Orders and changes to kitchen staff. Manage the processing of all food invoices in concert with the Food and Beverage Manager. Manage the attendance and uniform standards for all kitchen staff. Maintain a high level of kitchen cleanliness and safe food handling practices. Maintain systems for effective food production specific to quality, quantity and timing. Maintain current certification as a Food Service Manager. Maintain accurate inventory transfer records for all food and beverage outlets and banquets. Support functional kitchen staff where and when ever necessary. Personally facilitate the execution of all major banquet functions. Other duties assigned - Completes/performs other tasks as requested by the employee's manager. The General Manager may also request employees to perform duties not specifically included in the employee's job description.

Job Description The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. A minimum of five years' experience in cooking Mexican cuisine is required. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff's activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus Experience in High Volume Kitchen required Benefits Offered: Employer Paid Health Insurance: Low-Deductible PPO Plans Dental, Life & Vision Insurance Generous Employee + Guest Discounts at all Restaurant Locations Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we're known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We're looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You'll Do Lead an extremely high-volume, scratch kitchen with precision and consistency Uphold brand standards in all recipes, techniques, and procedures Provide clear direction and coaching throughout shifts, train staff in real time Conduct regular line checks to ensure flawless execution and food quality Drive guest satisfaction by delivering memorable, chef-driven experiences Promote a fun, positive, and respectful work environment Collaborate with fellow managers to achieve restaurant-wide goals Assist with scheduling, interviewing, hiring, and training team members Step in on prep and line when needed , lead by example Help maximize profitability by managing inventory, ordering, COGs, and labor Enforce all company safety and sanitation policies and procedures What We Offer Benefits starting day one: medical, dental, vision Company-paid life insurance policy 2 weeks paid vacation + floating holidays Monthly dining comp at all Buck & Rider & Ingo's Tasty Food locations Opportunities for advancement in a growing, innovative brand Employee referral program Paid training with tools for success Closed on Thanksgiving & Christmas to spend time with family A culture of respect, teamwork, and professionalism What We're Looking For 2+ years of culinary leadership experience in a high-volume setting Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials Proven ability to lead, coach, and develop culinary teams Excellent communication skills, both verbal and written Skilled with kitchen equipment and confident with knife work Ability to stand, walk, and work long hours in a fast-paced kitchen Current Food Handler's or ServSafe certification (or ability to obtain) Steak & seafood knowledge is a plus, but the drive to learn is even better Requirements:

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Job DescriptionBenefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About Us SoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, were hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position Overview The Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBas core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 35+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review.

Under direct supervision of the Food & Beverage Director, exhibits culinary talents by providing vision, personally performing tasks, leading and managing the staff in all food related functions. Works to continually improve guest and team members' satisfaction while maximizing the financial performance in all areas of responsibility. Supervises food preparation and presentation to ensure quality and consistency. Maintains extensive knowledge on menu development and completion. Responsible for guiding and developing staff including direct reports. Maintains a hygiene level above that required by the local health department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O'odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: * Ensures compliance with all Tohono O'odham Gaming Enterprise policies and procedures, including Internal Controls (ICs). * Ensures disciplinary procedures and documentation are completed in a timely manner. * Ensures enterprise and department policies are administrated fairly and consistently. * Ensures team members are treated fairly and equitably. * Ensures compliance with all food handling and sanitation standards. * Ensures team members maintain required food handling and sanitation certifications. * Provides guidance and direction to Executive Sous Chef and staff, including setting goals, performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example. * Establishes goals including performance goals, budget goals, and team goals. * Initiates and provides the vision for the menu development process for all assigned venues. Ensures items are flavorful, well presented, and cost effective. * Encourages and builds mutual trust, respect, and cooperation among team members. * Applies knowledge of the laws and regulations governing Food & Beverage to ensure that all Tribal, City, and Federal Health/Food Safety codes are upheld. * Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls. * Responsible for maintaining a clean, organized and sanitized work area all while following all TOGE, tribal, City, and Federal health/food safety regulations and codes. * Serves alcohol and non-alcoholic beverages to casino guests and ensures that legal drinking age are followed and complies with all Title 4 (Arizona liquor law) and TOGE alcohol controls. * Manages day-to-day operations, ensuring that quality standards and expectations of the guests are met or exceeded on a daily basis. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Understands team members' positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps. * Works with Human Resources to fill open positions. * Identifies the developmental needs of staff members and coaching, mentoring, or otherwise helping team members to improve their knowledge or skills. * Manages team member progressive discipline procedures for areas of responsibility. * Administers the performance appraisal process for direct report managers. * Follows proper handling and temperature standards of all food products. * Prepares and cooks foods of all types, either on a regular basis or for special guests or internal functions. * Provides and supports on brand service behaviors that are prepared to wow for guest satisfaction and retention. * Provides information to executive teams, managers and supervisors, team members, and subordinates by telephone, in written form, e-mail, or in person. * Recognizes superior quality products, presentations and flavor. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. * Trains kitchen team members on the fundamentals of good cooking and excellent plate presentations. * Demonstrates new cooking techniques and equipment to staff. * Interacts with the banquet and catering department on training regarding food knowledge and menu composition and pricing. * Observes service behaviors of team members and provides feedback to individuals and or managers. * Uses enterprise computer systems in daily operations to meet goals and maintain standards. * Works with food and beverage managers and keep them informed of issues as they arise. * Analyzes information and evaluates results to choose the best solution and solve problems. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Analyzes member survey results and regular member/guest feedback. Partners with management to identify opportunities for improvement to be addressed with effective training solutions. * Exemplifies the desired culture and philosophies of the organization. * Demonstrates Desert Diamond Casino "On Brand" attitude towards team members & guest at all times. * Displays, supports and reinforces Desert Diamond Casino's Spirit of Service Standards. * Models the company standards and lead by example. * Performs other duties as required. Job Requirements: Minimum Qualifications: Education and Experience: High school diploma or GED, culinary degree preferred. 10 years experience working in food operations, but not limited to fine and casual dining, buffets, production, purchasing, training, menu development, and administration; 5 of the 10 years must be at the Executive Chef level; or the equivalent combination of education and experience. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following: Knowledge, Abilities, Skills, and Certifications: * Skilled in managing a diverse and demanding multi-lingual workforce. * Skilled at food presentation and decorative food displays. * Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. * Knowledge of scheduling techniques and ability to apply them across multiple venues to control labor costs. * Knowledge of organizational structure, workflow, and operating procedures. * Advanced knowledge of food preparation and presentation methods, techniques, and quality standards. * Knowledge of cost controls in food and labor, and ability to apply them in daily practice. * Ability to obtain TIPS certification * Ability to obtain a Food Handlers card * Ability to provide vision, leadership and direction and to multiple venues with an array of styles and requirements. * Ability to oversee, mentor and develop chefs in a variety of venues. * Ability to develop menus that are flavorful, well presented, and cost effective, utilizing a variety of cuisines and techniques. * Ability to create menus to match themes and guest special requests. * Ability to understand and follow specific instructions and procedures. * Ability to lead and train team members at all levels. * Ability to understand and interpret profit and loss statements. * Ability to maintain open and positive two way communication with food and beverage management and other departments. * Ability to conduct effective interviews and work within established procedures to hire and retain staff. * Ability to interact with vendors and suppliers, and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations. * Ability to monitor and/or maintain quality control and safety standards. * Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public. * Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner. * Ability to work well under pressure, making decisions in high stress situations while maintaining a professional demeanor. * Intermediate to advanced computer skills, good working knowledge of Microsoft office. Physical Demands: While performing the duties of this job, the team member regularly is required to stand for extended periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Work Environment: Work is generally performed in the casino's kitchen area with exposure to heat, fumes and steam and casino setting with exposure to second hand smoke and a high noise level. Evening, graveyard, holiday and/or weekend work are required. Extended hours and irregular shifts may be required.

Job Description Executive Sous Chef Reporting Responsibility: Executive Sous Chef Status: Salaried Exempt This position is responsible for assisting the Executive Chef at State Farm Stadium ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Primary Responsibilities: Assists with schedules and coordinates the work of all cooks and other kitchen employees. Assists the Executive Chef in the planning and writing of all menus. Establishes and trains kitchen personnel in food production principles and practices. Establish standards for food preparation with an emphasis on quality. Assist in communicating with the Director of Catering on all costs associated with BEO's. Schedule kitchen employees in conjunction with projected event requirements and budgetary constraints. Assists the Executive Chef in overseeing production and timeliness for the lofts and Club level. Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Maintain appropriate inventory with updated costs as invoices are received. Perform a monthly inventory of all items at the end of each period. Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. Ensure compliance with all applicable health and safety regulations. Plan and price menus. Perform other duties as assigned. Required Qualifications: Degree from postsecondary culinary arts training program. High volume Banquet and Fine Dining experience Excellent leadership and team development skills Experience with P&L and budgeting processes Must be able to work a flexible schedule; both weekends and holidays Must be ServSafe and HACCP certified. Additional Requirements: Must be able to sustain work for extended periods and have the ability to lift materials, supplies and equipment used in the catering and concession operation. Hours may often be extended and irregular including nights, weekends and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Isabella's at Grayhawk Golf Club - Scottsdale, AZ Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Job Type: Full-time Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort and Mii amo Spa is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Plan, prep and set up quality products in respective areas of the Pastry/Bake Shop in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of assigned station and equipment. The baker performs advanced baking work and responsible for their assigned station. Work requires initiative, judgment, and strong interpersonal skills. Work Performed: Plan, prepare and display quality products in assigned station of the Pastry/Bake Shop in a timely and consistent manner. To include (but not limited to): Breakfast pastries, bread production, ice creams, sorbets, frozen desserts, outlet desserts. Preparation and service of dietary restrictions requests from the Bake Shop. Maintain a work area that is neat, safe and clean by utilizing proper handling and storage procedures of bakery mise en place. Responsible to ensure goal and objectives of the bake shop and culinary department are met on a daily basis. Monitor respective area of practice to ensure that standards and regulations are followed. Check desserts preparation for assigned station before it is delivered to the customer to ensure proper preparation and respect of the recipe. Assist in banquet preparation and pickups when requested by Supervisor/Manager. Produce the finest quality product on a consistent basis. Know all menu items from respective areas and its ingredients. Other duties as assigned. Minimum Requirements : Some culinary school courses specifically in pastry. Attention to detail and ability to multi-task many priorities. Self motivated, ability to work with little supervision and organized. Must be dependable. Must be comfortable communicating with staff with Basic English. Must maintain current food handler's certification. Physical Requirements : Lifting and Carrying 50 Pounds 30% Walking 60% Standing 10% Bending Hearing and Manual Dexterity Taste and smell Ability to drive golf cart on occasion as necessary Use of cleaning solutions occasionally

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. As the culinary leader of the Mercury Training Facility, the Executive Chef is responsible for overseeing all aspects of food operations for players, coaches, and staff throughout the WNBA season. This role provides leadership, vision, and hands-on execution to ensure that meals fuel peak athletic performance, align with nutrition and wellness standards, and are presented at the highest level. The Executive Chef manages the culinary team, directs menu planning and innovation, and ensures consistent excellence in food quality, safety, and service. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a salary of $75,000 to $85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Provide overall leadership, direction, and management of the culinary program at the Mercury Training Facility Design and execute performance-driven menus tailored to athlete nutritional needs, dietary restrictions, and food trends Lead, train, and mentor a team of sous chefs and cooks, ensuring consistent execution of culinary standards Collaborate with performance nutritionists, athletic trainers, and medical staff to align menus with health and recovery goals Uphold the highest standards of food safety, sanitation, and regulatory compliance (including FIFO, ServSafe, and HACCP protocols) Oversee recipe development, production, and presentation for daily meal service and special events Ensure an A-grade level of cleanliness and organization across all kitchen areas and equipment Act as a visible and hands-on leader, working alongside the team in both culinary execution and service delivery Qualifications Culinary degree or equivalent high-level culinary experience Minimum 5-7 years of progressive leadership experience as an Executive Chef or similar role Strong background in wellness-focused, performance, or athletic dining preferred Expertise in from-scratch cooking, recipe development, and menu engineering Proven ability to lead, develop, and inspire a culinary team in a high-performance environment Strong knowledge of nutrition, dietary requirements, and food trends relevant to athletes Demonstrated success in managing budgets, food cost, and labor efficiency Excellent communication and organizational skills, with the ability to collaborate across departments ServSafe Manager certification (or equivalent) required Ability to work flexible hours, including nights, weekends, and holidays, as dictated by team schedules Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Benefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About UsSoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, we're hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position OverviewThe Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBa's core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 3-5+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review. Compensation: $21.00 - $28.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. SoSoBa is now hiring! SoSoBa is an 'unabashedly in-authentic' approach to the traditional ramen shop. The food menu is a celebration in 'Uncommon-Ramen'. Craft Cocktails, Beer, Wines and Sakes make up the drink list. At SoSoBa we are passionate about the quality of our food, drinks and environment we provide for our customers and our fellow employees. We are a fast-paced downtown restaurant with a tight-knit crew. Apply today to come be a part of our awesome team!

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.