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Assistant Chef Manager Jobs in Phoenix, AZ (NOW HIRING)

Paradise Valley Country Club Inc.

Cook

Paradise Valley, AZ · On-site

$14.25 - $19/hr

Key Responsibilities: * Assist the Chef Manager and Lead Chefs in ensuring the completeness of all food and kitchen equipment sent to each function. * Review and understand all menus for club events ...

Paradise Valley Country Club

Cook

Paradise Valley, AZ

$14.25 - $19/hr

Key Responsibilities: * Assist the Chef Manager and Lead Chefs in ensuring the completeness of all food and kitchen equipment sent to each function. * Review and understand all menus for club events ...

PF Changs

Assistant Executive Chef

Scottsdale, AZ · On-site

$77K - $98K/yr

Paid management training program to enhance skills and advance career - we promote from within ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

P.F. Chang's

Assistant Executive Chef

Scottsdale, AZ · On-site

$77K - $98K/yr

Paid management training program to enhance skills and advance career - we promote from within ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Scottsdale, AZ · On-site

$27.27 - $34.27/hr

Paid management training program to enhance skills and advance career - we promote from within ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

Popstroke

Sous Chef

Glendale, AZ · On-site

$85K - $105K/yr

The Sous Chef manages operations and personnel in the absence of the Kitchen Manager. They are ... volume. * Assist Kitchen Manager with labor control and assigning duties to team members.

PopStroke Entertainment Group

Sous Chef

Glendale, AZ · On-site

$45K - $61K/yr

The Sous Chef manages operations and personnel in the absence of the Kitchen Manager. They are ... volume. * Assist Kitchen Manager with labor control and assigning duties to team members.

The Herb Box

Assistant Pastry Chef

Scottsdale, AZ

$18 - $22/hr

Key Responsibilities Assist the Pastry Sous Chef in the daily preparation and production of all ... Excellent time management and organizational skills. Ability to stand for long periods and lift up ...

The Herb Box

Assistant Pastry Chef

Scottsdale, AZ

$18 - $22/hr

Key Responsibilities Assist the Pastry Sous Chef in the daily preparation and production of all ... Excellent time management and organizational skills. Ability to stand for long periods and lift up ...

Crestview Management, LLC

Sous Chef

Tempe, AZ · On-site

$48K - $65K/yr

You will assist the Executive Chef in overseeing the culinary operations for all food and beverage outlets. You will also work closely with leadership on menu development, labor management ...

The Mexicano | Chandler

Sous Chef

Chandler, AZ

$65K - $80K/yr

What You'll Do ?️ Assist in developing and executing creative food and beverage menus ?‍ ... Manage inventory, ordering, and food cost controls ?️ Maintain the highest food safety ...

The Mexicano | Cactus

Sous Chef

Scottsdale, AZ

$65K - $80K/yr

What You'll Do ?️ Assist in developing and executing creative food and beverage menus ?‍ ... Manage inventory, ordering, and food cost controls ?️ Maintain the highest food safety ...

The Mexicano | Chandler

Sous Chef

Chandler, AZ · On-site

$65K - $80K/yr

What You'll Do ? Assist in developing and executing creative food and beverage menus ?? Produce and ... Manage inventory, ordering, and food cost controls ? Maintain the highest food safety, sanitation ...

Square One Concepts

Sous Chef

Gilbert, AZ · On-site

$70K - $78K/yr

Supervise and manage all kitchen staff, including line cooks, prep cooks, and dishwashers ... order. * Assist the Executive Chef in hiring and training new kitchen staff and provide ongoing ...

BOURBON & BONES - SAN TAN

Sous Chef

Gilbert, AZ · On-site

$70K - $78K/yr

Supervise and manage all kitchen staff, including line cooks, prep cooks, and dishwashers ... order. * Assist the Executive Chef in hiring and training new kitchen staff and provide ongoing ...

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How much do assistant chef manager jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for assistant chef manager in Phoenix, AZ is $18.81, according to ZipRecruiter salary data. Most workers in this role earn between $15.29 and $21.49 per hour, depending on experience, location, and employer.

What is an assistant chef manager?

An Assistant Chef Manager is a culinary professional who supports the head chef or chef manager in overseeing kitchen operations, staff, and food preparation. They help ensure food quality, safety standards, and efficient workflow in the kitchen. Their responsibilities often include supervising kitchen staff, managing inventory, assisting with menu planning, and maintaining cleanliness. Assistant Chef Managers play a vital role in ensuring a smooth and productive kitchen environment.

What are the key skills and qualifications needed to thrive as an assistant chef manager?

To thrive as an Assistant Chef Manager, you need strong culinary skills, experience in food preparation, and a background in hospitality management or a related field. Familiarity with kitchen management systems, health and safety regulations, and inventory software is commonly required. Leadership, teamwork, and excellent organizational skills help you effectively manage staff and maintain smooth kitchen operations. These qualities are essential for ensuring food quality, staff efficiency, and compliance with safety standards in a busy culinary environment.

What are some typical challenges faced by an assistant chef manager, and how can they be addressed?

Assistant Chef Managers often juggle multiple responsibilities, including supervising kitchen staff, maintaining food quality, and ensuring smooth daily operations. Common challenges include managing high-pressure situations during peak service hours and handling unexpected staff shortages. Effective communication, strong organizational skills, and the ability to adapt quickly can help address these challenges. Building a supportive team environment and staying proactive with scheduling and inventory management are also key to success in this role.

What is the difference between Assistant Chef Manager vs Sous Chef?

AspectAssistant Chef ManagerSous Chef
CredentialsFood safety certifications, culinary trainingFood safety certifications, culinary training
Work EnvironmentHotels, restaurants, catering servicesHotels, restaurants, catering services
Employer & IndustryHospitality, food service industryHospitality, food service industry
Primary FocusAssisting in management, overseeing staffLeading kitchen operations, food preparation

The Assistant Chef Manager and Sous Chef roles share similar credentials and work environments within the hospitality industry. The Assistant Chef Manager typically supports management tasks and staff coordination, while the Sous Chef focuses more on leading kitchen operations and food preparation. Both positions are essential in ensuring smooth kitchen functions and quality food service.

What are the most commonly searched types of Chef Manager jobs in Phoenix, AZ?

The most popular types of Chef Manager jobs in Phoenix, AZ are:

What cities near Phoenix, AZ are hiring for Assistant Chef Manager jobs?

Cities near Phoenix, AZ with the most Assistant Chef Manager job openings:

Assistant Chef Manager jobs near you

Sous Chef, Culinary

Rio Verde, AZ • On-site

J.F. Shea Family of Companies
Construction • 1 - 5K employees
Learn more about J.F. Shea Family of Companiesexternal

$28 - $30/hr

Full-time

Medical, Dental, Life, Retirement, PTO

Posted 4 days ago

Job description

Employment Status:
Full Time
Pay Range:
$28-30 per hour
Dept.:
Trilogy at Verde River Ranch
Trilogy® at Verde River™: Verde River Golf & Social Club
The centerpiece of the community sits adjacent to Tonto National Forest with sweeping views of the Mazatzal Mountains and the iconic Four Peaks. Here you will find a newly re-envisioned golf course, tennis & pickleball courts, poolside bar & grill, luxurious resort pool, and The Outfitter, the starting point for outdoor fun. The Club also features our signature restaurant and full service spa.
Where: Rio Verde, 20 minutes north of Scottsdale, Arizona
Pay: $28-$30 per hour
Benefits:
New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.
Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
Full-Time team members are eligible for 7 paid holidays annually.
Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.
POSITION OVERVIEW:
The Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Sous Chef in the daily operations of the kitchen, including staff supervision. This position reports to the Kitchen Manager.
KEY RESPONSIBILITIES:
  • Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
  • Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
  • Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
  • Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
  • Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resources issues.
  • Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.Assist in appraising the performance of team members, including rewarding and disciplining in the Kitchen Manager's absence.
  • Supervise staff in in alignment with BSRG values, policies and procedures; at times, perform activities of the team members under supervision.Recognize and celebrate team member's success and maintain a sense of humor.
  • Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
  • Represent BSRG in a professional manner with dress and speech.
  • Write regular reports, order guides, production guides, and clean-up guides as needed.
  • Execute budgets on a daily, monthly, and annual basis.
  • Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
  • In the absence of the Executive Sous Chef, the Sous Chef coordinates the functions of the kitchen staff and is responsible for the completion of weekly inventory and labor tracking.
  • Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:
  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate, and motivate.
  • Must be role model and able to live our BlueStar core values:
    • Honesty and Integrity
    • Respect for the Individual
    • Teamwork
    • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma or equivalent preferred.
  • Two years' minimum experience as a Sous Chef, Assistant Chef or Assistant Kitchen Manager (responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant), or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
  • One to two years' supervisory experience preferred.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers Card.
  • Computer literate with working knowledge of Microsoft Office; experience with Excel.
  • Advanced knowledge of food, sanitation, and cost control.
  • Ability to read, analyze, and interpret periodicals specific to the food service industry.
  • Ability to understand the standardized recipe format.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively to groups of customers or team members.
  • Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
  • Ability to envision and implement "out of the box" programs and ideas.
  • Must possess basic computational ability as well as budgetary analysis.
  • Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
  • Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
  • Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
  • Must demonstrate initiative and make independent decisions, based on sound judgment.
  • Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
  • This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to hear, see, speak clearly and understand the speech of another person (sometimes in a noisy environment), taste and smell, stand and walk for the duration of a work shift, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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