Riot Hospitality Group
Executive Sous Chef - Shiv Supper Club
Riot Hospitality Group, Scottsdale, Arizona, United States, 85260
Executive Sous Chef
Riot Hospitality Group is seeking a passionate and dedicated Executive Sous Chef to join our esteemed restaurant group, where you'll help support the kitchen operations of our newest and innovative concept, Shiv Supper Club! Key Responsibilities: Kitchen Operations Support:
Assist the Executive Chef in all aspects of kitchen operations, including management, scheduling, training, and menu development. Inventory Management:
Oversee inventory levels, manage supply orders, ensure proper storage, and implement waste reduction practices. Quality Assurance:
Ensure all dishes meet established standards for taste, presentation, and cleanliness before leaving the kitchen. Team Leadership:
Lead, train, and motivate kitchen staff to maintain a positive, collaborative work environment. Health & Safety Compliance:
Enforce food safety, handling, storage, and sanitation regulations in accordance with health codes. Cross-Department Collaboration:
Coordinate with the front-of-house team to ensure guest satisfaction and accommodate special requests. Customer Relations:
Address and resolve any guest concerns related to food quality, portion sizes, or service. Line Support:
Step in as needed to cook, expedite, or support line operations, ensuring efficiency during busy service periods.
Riot Hospitality Group is seeking a passionate and dedicated Executive Sous Chef to join our esteemed restaurant group, where you'll help support the kitchen operations of our newest and innovative concept, Shiv Supper Club! Key Responsibilities: Kitchen Operations Support:
Assist the Executive Chef in all aspects of kitchen operations, including management, scheduling, training, and menu development. Inventory Management:
Oversee inventory levels, manage supply orders, ensure proper storage, and implement waste reduction practices. Quality Assurance:
Ensure all dishes meet established standards for taste, presentation, and cleanliness before leaving the kitchen. Team Leadership:
Lead, train, and motivate kitchen staff to maintain a positive, collaborative work environment. Health & Safety Compliance:
Enforce food safety, handling, storage, and sanitation regulations in accordance with health codes. Cross-Department Collaboration:
Coordinate with the front-of-house team to ensure guest satisfaction and accommodate special requests. Customer Relations:
Address and resolve any guest concerns related to food quality, portion sizes, or service. Line Support:
Step in as needed to cook, expedite, or support line operations, ensuring efficiency during busy service periods.