Chef

Hi Noon Hospitality is actively recruiting for high level Sous Chef’s to support our upcoming growth. Dedicated to leadership within the restaurant, our Sous Chef’s make up the heart and soul of the back of house. This role is directly responsible for overseeing the daily activity of the BOH operations and team in accordance with brand standards and procedures.

Hi Noon Hospitality owns and operates, Buck & Rider, Ingo’s Tasty Food, and our newest and brand new concept, coming soon to Scottsdale!

Day in the Life:

• Lead an extremely high-volume, scratch kitchen with execution
• Execute brand standards in all practices and procedures
• Provides clear direction throughout the shift, coaching and training on the spot as needed
• Performs regular line checks throughout the day to ensure quality
• Ensures general cleanliness of the heart-of-house
• Exemplifies guest satisfaction through memorable culinary experiences
• Promotes a fun and positive work environment while keeping your kitchen fully staffed
• Collaborates with all other Managers to achieve a common goal
• Assists with scheduling, interviewing, hiring, and training
• Will engage in prep and line cooking as needed
• Contributes to maximizing financial success for the restaurant
• Adhere to all company safety and sanitation policies and procedures

Benefits:

• Benefit plan upon 1st of the Month: Medical, Dental, and Vision
• Company paid life insurance policy
• 2 weeks paid vacation PLUS 4 floating holidays
• Opportunities for advancement with an innovative and growing brand
• Employee referral program
• Paid Training
• Closed on Thanksgiving and Christmas
• Monthly dining comp at all Buck & Rider and Ingo’s Tasty Food locations
• Paid parental leave
• Strong company culture of respect and teamwork

Requirements:

• 2-3 years of prior culinary experience in high volume atmosphere
• Must be able to communicate effectively both spoken and written with both co-workers and guests while building a strong team around you.
• Exposure to managing inventory, ordering, cost of goods, labor and overall financials
• Must be able to stand and walk for long periods
• Must be able to operate kitchen equipment and knives appropriately
• Comply with sanitation regulations and safety standards
• Have a current Food Handler's/ServSafe card or ability to obtain