Sous Chef | Executive Sous Chef

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

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