McArthur's Sous Chef - Arizona Biltmore

Restaurant Sous Chef at McArthur's

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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.

Essential Functions

• Train, mentor, and coach all culinary staff to consistently execute McArthur's 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.

Education

• High School Diploma or GED
• Accredited Culinary School or Apprenticeship, preferred.

Experience

• 4-5 years experience in Hotel Kitchens with high volume and quality
• 2-3 years previous supervisory experience required
• Microsoft Office Suite basic knowledge

Licenses or Certificates

• Maricopa County Food Handler Card
• ServSafe Preferred

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.