Executive Sous Chef: Lead High-Volume Resort Kitchen

A leading hospitality company in Arizona is seeking an Executive Sous Chef to assist in managing kitchen operations. The role requires a minimum of three years in a similar position, alongside strong culinary skills and the ability to lead a team. Responsibilities include menu planning, staff supervision, and food cost control. Competitive salary range is $70,000-$75,000 annually with full benefits, including medical and paid time off. Join a fast-paced team dedicated to delivering excellent dining experiences. #J-18808-Ljbffr