Restaurant Sous Chef – Full Service – Gilbert, AZ

Job Summary

HHB Restaurant Recruiting is seeking an experienced Restaurant Sous Chef for a full‑service venue in Gilbert, AZ. This role offers a fixed annual salary of $28,174.86 and provides a clear pathway toward restaurant management.

Key Responsibilities

• Assist the Executive Chef in daily kitchen operations, including menu planning, food preparation, and plating.
• Supervise and train line cooks, ensuring consistency, quality, and adherence to safety standards.
• Manage inventory, order supplies, and control food costs to meet budget targets.
• Maintain a clean, organized, and OSHA‑compliant kitchen environment.
• Step in as acting Chef during the Executive Chef’s absence, handling staff scheduling and guest concerns.
• Collaborate with front‑of‑house managers to ensure seamless service and exceptional guest experiences.

Required Qualifications

• Minimum 3 years of hands‑on culinary experience in a full‑service restaurant.
• Proven leadership or supervisory experience in a kitchen setting.
• Strong knowledge of food safety regulations and kitchen sanitation.
• Excellent communication, time‑management, and problem‑solving skills.
• Culinary degree or relevant certification preferred, but not mandatory.

What We Offer

• Competitive fixed salary of $28,174.86 per year.
• Opportunities for career advancement toward restaurant manager roles.
• Comprehensive training and mentorship from seasoned culinary leaders.
• Employee meal discounts and flexible scheduling.

How to Apply

Submit your resume and a brief cover letter highlighting your culinary leadership experience through the HHB Restaurant Recruiting portal.

Frequently Asked Questions

What are the typical work hours for a Restaurant Sous Chef in Gilbert?

Most shifts cover evenings, weekends, and holidays to align with restaurant service hours, with occasional daytime prep days.

Do I need a culinary degree to qualify?

A culinary degree is preferred but not required if you have at least three years of relevant kitchen experience and proven leadership.

Is there room for growth toward a manager position?

Yes, the role is designed as a stepping stone to restaurant management, with mentorship and training provided.