Top 271 Chef Jobs in Gilbert Az

Sous Chef
Silverleaf Club —Scottsdale, AZ
- $45,000 - $55,000 a year
- Weekends as needed
- Microsoft Word
- Bar
- Microsoft Excel
- Health insurance
- Dental insurance
Quick Apply
Executive Chef / Kitchen Manager
Monica Bell Team —Scottsdale, AZ
- $74,772.20 - $85,962.21 a year
- Full-time
- Mentoring
- In-person
- Senior level
Quick Apply
20h
Executive Chef - Sloan Park
Levy Sector —Mesa, AZ
- Full-time
- Background check
- 3 years
- Bachelor's degree
- Commuter assistance
- Paid parental leave
Quick Apply
13d
Sous Chef
Flower Child —Phoenix, AZ
- $60,000 - $65,000 a year
- Urgently hiring
- Mid-level
- Team management
- US work authorization
- Health insurance
- Dental insurance
Catering Chef Manager - Grand Canyon University
Aramark —Phoenix, AZ
- Customer service
- No high school diploma
- Mid-level
Sous Chef
Perry's Steakhouse and Grille —Gilbert, AZ
- $75,000 a year
- Full-time
- Mid-level
- 2 years
- Kitchen
- Disability insurance
- Health insurance
Quick Apply
Private Chef
The Culinary Concierge —Gilbert, AZ
- $350 a day
- Part-time
- Mid-level
- In-person
- Leadership
Quick Apply
Private Chef for In Home Daily Cooking
Restore Detox and Wellness —Queen Creek, AZ
- $150 - $300 a day
- Part-time
- Mid-level
- In-person
- Reliable transportation
- Food provided
Quick Apply
Sous Chef
BOURBON & BONES - SAN TAN —Gilbert, AZ
- $70,000 - $78,000 a year
- Weekends as needed
- 18 years or older
- Ability to lift 50 pounds
- Human resources
- Wellness program
- Health savings account
Quick Apply
14d
Sr Regional Chef
Southwest Foodservice Excellence, LLC —Scottsdale, AZ
- $90,000 - $95,000 a year
- School experience
- 7 years
- Ability to walk for extended periods
Chef de Cuisine
DOUBLETREE BY HILTON PHOENIX MESA —Mesa, AZ
- $65,000 - $80,000 a year
- Weekends as needed
- Hotel
- Senior level
- Leadership
Quick Apply
12d
Chef de Partie
Marriott International, Inc —Chandler, AZ
- $26.85 an hour
- Weekends as needed
- Hotel
- High school diploma or GED
- 1 year
- Employee discount
19h
Executive Chef
The Mexicano | Chandler —Chandler, AZ
- $90,000 - $105,000 a year
- Full-time
- 5 years
- Bachelor of Science
- Microsoft Office
- Health insurance
- Dental insurance
Quick Apply
Assistant Sous Chef
Marriott International, Inc —Chandler, AZ
- $26.92 - $32.69 an hour
- Full-time
- 3 years
- Hotel
- High school diploma or GED
Chef Manager
Eurest —Chandler, AZ
- $80,000 - $85,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Sous Chef
Marriott International, Inc —Scottsdale, AZ
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Executive Sous Chef
JOJO Coffeehouse Breakfast & Brunch —Scottsdale, AZ
- $34 - $36 an hour
- 8 hour shift
- Casual dining restaurant
- 5 years
- In-person
- Paid time off
Quick Apply
Sous Chef
Mastro's Ocean Club —Scottsdale, AZ
- $75,000 - $85,000 a year
- Full-time
- Mid-level
- Guest services
- Leadership
- Disability insurance
- Health insurance
13d
Executive Chef
D.C. Global Talent Inc. —Scottsdale, AZ
- $120,000 a year
- Full-time
- ServSafe
- Cooking
- US work authorization
Quick Apply
O.H.S.O. Sous Chef
OHSO Brewery+Distillery —Gilbert, AZ
- Full-time
- Mid-level
- Team management
- Recruiting
Quick Apply

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Sous Chef

Silverleaf Club -
Scottsdale, AZ

Quick Apply

Job Details

Full-time
$45,000 - $55,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance

Qualifications

Microsoft Word
Industrial food slicers
Grilling
Food mixers
Microsoft Excel
Kitchen knives
Fine dining experience
Basic math
Cutting
English
Meat grinding
High school diploma or GED
Plating
Kitchen stations
Food preparation equipment operation

Full Job Description

SOUS CHEF

DIVISION: Silverleaf Club

REPORTS TO: Executive Chef

JOB SUMMARY

The Silverleaf culinary department is directly responsible for member and guest satisfaction in all food operations including dining, banquets and bar service. Their purpose is manage all aspects of the food production/execution for dining, banquets & bar service. To provide friendly, knowledgeable and efficient service to the members and guests in accordance with Silverleaf Club standard operating procedures, mission statement and core values. Train, supervise, assist & coach all culinary staff in order to prepare, execute

& present food according to Club standards. Most tasks are preformed in a team environment with the employee acting as a team leader in the absence of Executive Chef. Ensure that established practices of ordering, receiving, storage & rotation of food product are adhered.

Seek opportunities to create memories by anticipating needs, exceeding expectations and building relationships.

QUALIFICATION STANDARDS

Education and Experience:

 High School diploma or equivalent required. Culinary diploma or apprenticeship required.

 At least 3 years previous service experience in Sous Chef capacity (luxury private club, resort or high-end restaurant)

 Strong knowledge of the following: English language; Microsoft word & excel; five star customer service; casual, fine dining and banquet food.

 At least 3-5 years of banquet experience

 Food Safety Certification (if not already acquired, will acquire upon employment)

Physical Requirements:

 Flexible and long hours sometimes required; long hours standing, bending, squatting, repetitive motions and/or walking

 Heavy work – Exerting up to (50+ pounds) of force frequently. Constantly to lift, carry, push, pull or otherwise move objects.
Ability to physically handle knives, pots, supplies & display items as well as grasp, lift & carry same from shelves & transport to every area of the kitchen/club. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height

(main kitchen, grill kitchen & stone house kitchen, ect.) Proper usage & handling of various kitchen machinery to include slicers, food processors, grinders, mixers, & other kitchen related equipment.

 Must have high level of physical fitness
Unusual working conditions: May be scheduled nights, weekends & holidays. May work indoors, outdoors or off site in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes and electrical equipment

Ability to physically self-demonstrate culinary techniques, (knife skills, basic cooking principles, plate presentation, safety & sanitation practices.)

Mental Requirements:

 Must be able to convey information and ideas clearly

 Must be able to evaluate and select among alternative courses of action quickly and accurately

 Must work well in stressful, high pressure situations

 Must maintain composure and objectivity under pressure

 Safety Sensitive Position

DUTIES & FUNCTIONS
Essential:

 Lead by example, consistently conveying a positive attitude, enthusiasm and pride in your work

 Approach all encounters with members, guests and employees in a gracious, attentive, courteous and service-oriented manner

 Conduct all business for the club as an ambassador of Silverleaf – with integrity and in a professional manner at all times

 Respect all stakeholders’ privacy, perspectives, priorities, time and resources

 Keep fiscal responsibility and member satisfaction in mind when making all business decisions

 Take part in keeping Silverleaf clean and litter free; cleanliness is everyone’s responsibility, take ownership in the club

 Maintain regular attendance in compliance with Silverleaf standards, as required by scheduling which will vary according to the needs of the Club

 Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working

 Comply at all times with Silverleaf standards and regulations to encourage safe and efficient Club operations

 Maintain a warm and friendly demeanor at all times

 Assist team in monitoring and controlling departmental expenses and payroll

 Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

 Build relationships with members and staff – utilizing the guest history program to recall personal preferences in order to anticipate and exceed member expectations

 Cross-train and perform duties of all culinary positions (grill, sauté, garde manger, pastry & basic food preparation) as scheduled or needed using standard operating procedures

 Assist culinary team members in completing station set up with predetermined mise en place required for each position. Use of opening/closing check lists.

 Ability to read recipes & follow their instructions.

 Basic mathematical skills necessary to understand recipes, measurements, requisition amounts & portion sizes.

 Maintain and ensure immaculate facilities for guests - Monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy

 Responsible for flow management, concentrating on busy areas first – prioritizing and organizing steps of service by effective multi-tasking

 Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations

 Supervise daily cleaning & inventory of walk-in, storage & refrigerators.

 Inform supervisor immediately of any equipment not in proper condition or good working order

 Inform supervisor immediately of needed equipment & supplies.

 Attend daily pre-service meetings to prepare for and anticipate service needs.

 Recognize fellow employees for a job well done in a timely manner.

 Communicate all guest/member complaints and suggestions to your supervisor promptly.

 Follow all culinary department and club policies

Marginal:

 Attend meetings as required by management

 Perform other duties as required

Benefit Conditions:

Waiting period may apply

Job Duties:

Prepare all food items as directed in a sanitary and timely manner
Follow recipes and presentation specifications
Operate standard kitchen equipment safety and efficiently
Clean and maintain station in practicing good safety and sanitation
Assist with the cleaning and organization of kitchen and equipment
Restock items as needed throughout the shift
Adhere to all sanitation and food production codes

Work Remotely

This Job Is Ideal for Someone Who Is:

Dependable -- more reliable than spontaneous
People-oriented -- enjoys interacting with people and working on group projects
Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in gilbert az

Sous Chef

Executive Chef / Kitchen Manager

Executive Chef - Sloan Park

Sous Chef

Catering Chef Manager - Grand Canyon University

Sous Chef

Private Chef

Private Chef for In Home Daily Cooking

Sous Chef

Sr Regional Chef

Chef de Cuisine

Chef de Partie

Executive Chef

Assistant Sous Chef

Chef Manager

Sous Chef

Executive Sous Chef

Sous Chef

Executive Chef

O.H.S.O. Sous Chef

I want to receive the latest job alert for chef in gilbert az

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