Restaurant Sous Chef

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