Restaurant Sous Chef

Job Description

Job Description

Rusconis American Kitchen, led by Arizona Food Pioneer award-winning Chef Michael Rusconi, is seeking a full-time, hands-on Restaurant Sous Chef for its casual fine dining restaurant in Phoenix. Reporting to the Owner/Chef, this role will help lead kitchen operations, execute established menus, develop seasonal dishes and daily specials, and support a growth-oriented culinary team. The position offers compensation of $50,000–$70,000 per year, potential ownership participation, and periodic culinary events.

Responsibilities

• Supervise daily kitchen operations and uphold professional standards.
• Work across kitchen areas and line stations as needed.
• Execute established menus and support seasonal menu development and daily specials.
• Create and coordinate weekly culinary team shift schedules while managing BOH labor costs.
• Train, coach and support BOH employees, including new hires and team members transitioning into new positions.
• Ensure the quality, consistency, presentation and timeliness of all products served.
• Coordinate purchasing, maintain product pars and balance product quality with cost when sourcing ingredients.
• Complete monthly inventories and track product usage and variances.
• Support labor, product cost and P&L goals.
• Maintain effective communication with management and kitchen staff.
• Follow, teach and enforce food safety, sanitation and company policies.
• Help maintain a productive, positive work environment and support periodic culinary events.

Required Qualifications

• Open availability.
• Legal authorization to work in the United States for any employer.
• At least three years of experience in a fast-paced fine dining setting.
• Superior technical and natural cooking abilities.
• Mastery of line-level cooking stations and knowledge of various culinary styles.
• Leadership, team-building and implementation skills.
• Excellent verbal communication skills.
• Ability to work independently with minimal supervision.
• Strong organization and attention to detail.
• Ability to manage multiple tasks, meet time constraints and adapt to last-minute changes.
• Passion, curiosity, sincerity, empathy and a social approach to teamwork.

Preferred Qualifications

• Three or more years of experience in fine dining culinary operations.
• Culinary school training or a culinary arts certificate or diploma.
• ServSafe Food Protection Manager certification.
• Experience with fine dining cuisine and line cooking.
• Team leadership experience.

Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi

Company Description

Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi