Culinary Operations Supervisor

2 weeks ago

Chandler, Arizona, United States Mox Boarding House Full time
Job Overview

ABOUT Mox Boarding House:

Mox Boarding House has been a cornerstone for tabletop gaming enthusiasts for over two decades. We pride ourselves on being a reliable destination for acquiring and trading Magic: The Gathering cards, packs, and booster boxes from various eras of the game. Our dedication to the community and the game is evident in every aspect of our operations. We foster a customer-focused, innovative, and data-driven environment, valuing our team members as integral to our celebrated customer service.

In addition to our online sales, Mox Boarding House features an award-winning game store and dining experience. With locations in Seattle, Bellevue, Portland, and an upcoming site in Arizona, we strive to provide an exceptional atmosphere for local gaming communities.

Our Mission: We utilize tabletop gaming as a gathering point—a space to connect, share, and celebrate—aiming to build stronger relationships with our customers, our team, and the broader community.

Benefits: We offer competitive benefits, generous paid time off, flexible scheduling, remote work options, parental leave, a safe harbor 401k match, paid holidays, and employee discounts. Our culture promotes a family-friendly environment that values work-life balance.

Position Summary:

The Sous Chef plays a crucial role in ensuring the success of all kitchen operations while working closely with and receiving guidance from the Head Chef. This position involves daily kitchen management, assisting in menu creation, overseeing inventory, and maintaining equipment. The Sous Chef is essential in developing the skills of the back of house team and ensuring that food preparation and recipes align with the Head Chef's standards. As a vital member of the restaurant leadership team, the Sous Chef will typically work during peak hours, exemplifying our company values through interactions with both staff and guests.

Key Responsibilities:

  • Provide leadership and active oversight of all back of house team members, alongside their assigned daily tasks.
  • Delegate responsibilities and assign roles to back of house team members as necessary.
  • Assist the Head Chef with weekly inventory assessments.
  • Collaborate with the Head Chef on menu planning and contribute recipes for special offerings.
  • Enhance and develop performance standards for all back of house roles; identify coaching and training opportunities.
  • Perform the duties of a Line Cook at the highest standards, serving as a role model for service excellence.
  • Implement and uphold adherence to company policies and procedures.
  • Ensure food is prepared and presented according to the Head Chef's expectations and in a timely manner.
  • Verify and audit daily back of house opening and closing checklists.
  • Maintain daily preparation checklists and ensure compliance with recipes established by the Head Chef.
  • Ensure adherence to food safety protocols and sanitation practices throughout the kitchen.
  • Continue to develop leadership skills and business knowledge alongside the Head Chef.
  • Perform additional duties as assigned by the Head Chef or General Manager.
  • Demonstrate comprehensive knowledge of kitchen equipment use and maintenance, with the ability to train others in safe operations.

Qualifications:

  • High School diploma or GED.
  • Must be at least 18 years old.
  • Possession of relevant state and county food-handling permits.
  • Intermediate proficiency in Microsoft Office 365 Suite.
  • A minimum of two years of back of house leadership experience in a full-service restaurant.
  • A genuine interest in culinary arts and a commitment to developing leadership skills.
  • Ability to communicate professionally in both verbal and written forms.
  • Capability to guide others effectively to promote desired behaviors.
  • Understanding of professional cooking techniques, preparation methods, and knife skills.
  • Proven knowledge of recipe development, cost management, and inventory oversight.
  • Ability to perform well under pressure and turn challenging situations into positive outcomes.
  • Ability to work independently and drive success through accountability.
  • Exhibit responsible, ethical, and honest behavior.
  • Availability to work weekends, evenings, and holidays.
  • Knowledge of safety, sanitation, and food handling procedures.
  • This position requires prolonged standing.
  • Ability to lift up to 50 pounds occasionally and 35 pounds regularly.

Work Schedule:

  • On-Site

Job Type / Salary:

  • Full Time
  • Non-exempt: Starting at $24.16 per hour

Benefits:

  • Paid Time Off: 25 days accrued annually, plus 8 company holidays.
  • Health Benefits: Zero-cost premium options for medical, dental, and vision insurance.
  • Retirement: 401(k) with a 4% safe harbor match, no vesting period.
  • Employee Stock Ownership Plan.
  • Flexible Spending Accounts & Health Savings Accounts.
  • Pre-Tax Commuter Benefits.
  • Supplemental Life and AD&D Insurance.
  • Accident, Critical Illness & Hospital Confinement Plans.
  • Employee Assistance Program.
  • Employee Discounts.

Equal Opportunity Employment:

We are dedicated to fostering a workplace that embraces diverse perspectives and experiences. We do not discriminate based on race, color, religion, creed, caste, ancestry, national origin, sex, age, disability (physical or mental), marital or veteran status, genetic information, sexual orientation, gender identity, political ideology, or any other legally protected status.

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