About Us

Elephante is coming to Scottsdale!! Channeling the spirit and cuisine of coastal southern Italy, Elephante aims to transport guests from Scottsdale to the Southern Mediterranean.

Position Summary

The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. They will work in conjunction with the Executive Chef and the rest of the Sous Chef team to monitor kitchen activities and expedite orders ensuring quality taste and presentation. The Sous Chef will act as a point of contact in the absence of the Executive Chef to ensure that kitchen staff has proper direction.

Responsibilities

• Adhere to all appearance standards as outlined in the Employee Handbook.
• Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
• Assist in recruiting and training new kitchen employees to restaurant and kitchen standards.
• Manage staff schedules based on forecast and performance measures.
• Participate in growth opportunities and employee development of all back-of-house employees.
• Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and restaurant standards.
• Ensure safety, quality and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premises events.
• Ensure compliance of all Department of Health and company sanitation standards.
• Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
• Coach and develop back-of-house employees by setting clear guidelines and expectations.
• Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Ensure all employees are compliant with all back-of-house standards and procedures.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which includes payroll, inventory and purchasing.
• Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensure the completion of all opening and closing procedures as assigned by the company.
• Communicate clearly and concisely with all employees during service.
• Oversee the replacement or repair of all breakage, damage of equipment or furniture.
• Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
• Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
• Work as part of a team and provides help and support to all fellow team members.

Minimum Requirements

• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.