Sous Chef

$60,000-$70,000/year

Resort

Phoenix AZ

Elevate your craft at a historic Phoenix landmark where luxury resort standards meet a culture of creative freedom. This isn't just a management gig—it’s a platform to sharpen your leadership, influence seasonal menus, and mentor a brigade in an environment that values professional evolution over the status quo.

Why You’ll Love It

• Creative Autonomy: Partner with the Executive Chef to innovate seasonal dishes and leave your mark on a legacy brand.
• Elite Culture: Join a team-centric environment built on mutual respect and collaborative growth.
• Stunning Backdrop: Create world-class plates in a high-volume, luxury setting surrounded by Phoenix’s natural beauty.
• Total Comp: $60,000–$70,000 annually.

The Role

• Lead the Line: Move beyond the station to mentor, develop, and inspire a diverse culinary team.
• Master the Business: Take ownership of the numbers, from inventory and food costing to labor strategy.
• Curate the Experience: Ensure every plate meets fine-dining standards for consistency and visual storytelling.
• Drive Innovation: Support banquet and catering production while maintaining the soul of the restaurant's concept.

What You Bring

• The Pedigree: 3–5 years of leadership in high-volume, full-service, or resort environments (culinary degree preferred).
• The Mindset: A hands-on leader who thrives in the heat of a PM service and high-pressure situations.
• The Skillset: Proficiency in food costing, scheduling, and basic tech (Excel/Word).
• The Edge: Bilingual skills (English/Spanish) to better connect with and lead your entire team.

If you're ready to step into a leadership role that balances technical excellence with strategic management, let's talk.

Send your resume to Charlie Zimmer at charlie@geckohospitality.com

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