Executive Sous Chef - Phoenix/Scottsdale Alliance Hospitality Group - Alliance Hospitality Group

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 in the Los Angeles and Phoenix/Scottsdale markets. We currently have 11 restaurants with 7 concepts including Baltaire Steakhouse, FLINT by Baltaire, Encanto and Donabe at the W Hotel. We are looking for top culinary talent and hospitality professionals to join our team and grow with us.

What We Expect:

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 Management

• Develop hourly team.
• Maintain and manage systems.
• Conduct quarterly management evaluations to track improvement of fundamental skills.
• Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.
• Hire great talent and terminate any member of the staff on an as needed basis.
• Participate in the restaurants PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI 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.
• Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.
• Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
• Seek better efficiency and productivity.

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.

Physical Requirements

The physical requirements listed below are examples of those of the Executive Sous Chef may need to perform in order to carry out essential job functions:

• Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• Ability to work in hot and cold environments.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

Ideal Candidate Will Have:

• Minimum of 5+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.
• Minimum of 10+ 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.
• Must be available to work 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:

• $85-$95K Annual Salary + 20% Quarterly Bonus
• 401K Retirement Savings
• Medical/Dental/Vision Insurance
• Free meal per shift
• Growth & Development opportunities