{"schemaVersion":"jobsearcher.job.v1","id":"8e0632bc6a4e395ec78ff259","url":"https://jobsearcher.com/jobs/8e0632bc6a4e395ec78ff259","canonicalUrl":"https://jobsearcher.com/jobs/8e0632bc6a4e395ec78ff259","title":"Sous Chef","description":"Sous Chef — FRIDA American Brasserie\nReports to: Executive Chef Department: Kitchen / Back of House Status: Full-time, salaried, exempt Location: Tucson, Arizona\n\nAbout FRIDA\nFRIDA is an American brasserie in Tucson - relaxed, knowing, and quietly confident. The kitchen pairs the warmth of a neighborhood bistro with the precision of a chef-driven house, drawing on classical American technique with a European influence. Our menu spans steak and lobster, oysters, sushi, and crudo, hand-cut pastas, an elevated lunch program built around burgers and American classics, and a brunch service paired with champagne - a wide range that asks the kitchen to deliver the best of the old and the new with consistency.\n\nWe are building this restaurant to be a destination Tucson is proud of. Our ambition is to serve a sophisticated, elegant palate while remaining welcoming, generous, and grounded in the community. The Sous Chef we hire will help bring that vision to life.\n\nTucson offers what most restaurant towns can’t: an affordable cost of living, two national parks at the city limits, year-round hiking and cycling, and Mt. Lemmon’s four seasons within an hour of the line.\n\nThe kitchen closes on time so the desert is still there when you do.\n\nPosition Summary\nThe Sous Chef is the Executive Chef’s second-in-command and the operational backbone of the kitchen. The successful candidate is, first and foremost, a disciplined operator — someone who can run shifts, lead the line, manage prep, hold cooks accountable to recipe and plating standards, and keep the back of house clean, organized, and on time, every service, every day.\n\nAt the same time, this is not a purely mechanical role. We are looking for a Sous Chef whose classical training and creative skill enable a constructive working relationship with the Executive Chef — contributing ideas for seasonal rotations, chef specials, and wine pairings; helping keep the menu relevant and fresh while remaining true to the established concept. Execution is the primary mandate; creative collaboration is the multiplier.\n\nThis role is built for someone with command of the back of house, formal culinary training at a top-tier program (the Culinary Institute of America preferred; comparable institutions considered), and a demonstrated record of carrying that discipline into a sophisticated fine-dining kitchen.\n\nCore Responsibilities\nService Execution\n\nRun the line during service. Expedite when needed. Hold every plate to the FRIDA standard before it leaves the pass.\n\nOpen and close the kitchen on assigned shifts. Conduct line checks. Verify mise en place before doors open.\n\nMaintain pacing and ticket times. Communicate cleanly with the dining room.\n\nStep into any station - sauté, grill, garde manger, raw bar - and execute at full speed when the line needs a hand.\n\nCultivate a first-class kitchen culture and build a team capable of sustaining it.\n\nMenu and Concept Stewardship\n\nExecute the established menu to specification: composition, portion, technique, and presentation.\n\nCollaborate with the Executive Chef on seasonal menu rotations, chef specials, and wine-pairing offerings. Bring ideas to the table; defer to the Executive Chef’s final call.\n\nHelp keep the menu relevant and fresh while remaining true to the brasserie concept and the standards that define it.\n\nTrain, retrain, and re-test cooks on every recipe in the active book. Documented, repeatable, consistent.\n\nOwn the daily tasting before service. Nothing reaches a guest that has not been tasted and verified.\n\nTeam Leadership\n\nDirect supervision of line cooks, prep cooks, and dishwashers on assigned shifts.\n\nBuild and post the prep list. Build the daily station assignments. Run pre-shift.\n\nIdentify and develop emerging talent - cooks early in their careers who can grow into stronger roles under your mentorship.\n\nCoach in real time. Correct calmly and immediately. Document recurring issues.\n\nConduct station evaluations on a defined cadence. Develop cooks toward the next role.\n\nOperations and Compliance\n\nReceive deliveries. Inspect for quality, count, and temperature. Reject anything sub-standard.\n\nManage inventory rotation (FIFO). Conduct weekly counts. Flag variance.\n\nMaintain HACCP, ServSafe, and local health standards without exception. Lead the kitchen through any inspection.\n\nMaintain cleanliness and equipment readiness. Schedule and verify deep cleans.\n\nSubmit maintenance tickets the same day a fault appears.\n\nCost and Schedule\n\nHit weekly food cost targets set by the Executive Chef. Investigate and report variance within 48 hours.\n\nBuild the kitchen schedule against forecasted covers. Manage labor cost to budget.\n\nConduct end-of-period inventory alongside the Executive Chef.\n\nSafety and Culture\n\nSet the tone for a quiet, focused, professional kitchen. No yelling. No personal attacks. No tolerance for harassment or impairment.\n\nConduct safety briefings. Maintain the injury and incident log. First responder for any kitchen incident.\n\nRequired Qualifications\n\nCulinary education. Diploma or degree from the Culinary Institute of America (CIA). Equivalent top-tier programs considered (Johnson & Wales, ICE, ICC, Le Cordon Bleu).\n\nExperience. Minimum two years as a Sous Chef, Chef de Cuisine, or Executive Sous at an independent restaurant operating at brasserie level or above. Hotels, clubs, and high-volume catering operations count when the role required full menu execution and team leadership.\n\nTenure. A track record of staying in roles. We will weigh stability heavily.\n\nCertifications. Current ServSafe Manager. Allergen certification. CPR/AED preferred.\n\nPhysical. Able to stand for ten-hour shifts, lift fifty pounds, and work in temperatures ranging from walk-in cold to grill-line heat.\n\nPreferred Qualifications\n\nExperience in a French, European, or American brasserie - bistro environment.\n\nExperience opening or re-opening a restaurant.\n\nFamiliarity with raw bar, seafood tower, sushi, or crudo programs.\n\nWorking knowledge of inventory and scheduling software (MarginEdge, BlueCart, 7shifts, or equivalent).\n\nA demonstrated ability to contribute creatively in a collaborative kitchen - specials, seasonal changes, pairings - without overstepping the Executive Chef’s vision.\n\nWho Will Succeed Here\n\nBelieve that consistency is craft, and that executing the vision flawlessly is its own form of mastery.\n\nBring creative skill to the line without needing creative control of the concept.\n\nLead by example, not volume. Your line respects you because you out-work them, not because you out-shout them.\n\nRun a checklist for everything because checklists save costs and keep cooks safe.\n\nHold every plate to the same standard on a slow Tuesday as on a packed Saturday - the standard does not slide with the calendar.\n\nWant a kitchen that closes on time, pays on time, and goes home to families.\n\nCompensation and Benefits\n\nBase salary: Negotiable depending on experience.\n\nQuarterly performance bonus tied to food cost, labor cost, and guest satisfaction.\n\nHealth insurance options\n\nPaid time off and paid sick leave.\n\nShift meal.\n\nRelocation assistance available for the right candidate. Tucson’s median home price and cost of living are materially below Phoenix, Scottsdale, and coastal markets - compensation stretches further here.\n\nFRIDA is an equal-opportunity employer.\n\n#J-18808-Ljbffr","company":"Workstream","rawCompany":"workstream","city":"Tucson","state":"AZ","isRemote":false,"isActive":false,"createdAt":"2026-06-20T03:40:29.584Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Sous Chef — FRIDA American Brasserie\nReports to: Executive Chef Department: Kitchen / Back of House Status: Full-time, salaried, exempt Location: Tucson, Arizona\n\nAbout FRIDA\nFRIDA is an American brasserie in Tucson - relaxed, knowing, and quietly confident. The kitchen pairs the warmth of a neighborhood bistro with the precision of a chef-driven house, drawing on classical American technique with a European influence. Our menu spans steak and lobster, oysters, sushi, and crudo, hand-cut pastas, an elevated lunch program built around burgers and American classics, and a brunch service paired with champagne - a wide range that asks the kitchen to deliver the best of the old and the new with consistency.\n\nWe are building this restaurant to be a destination Tucson is proud of. Our ambition is to serve a sophisticated, elegant palate while remaining welcoming, generous, and grounded in the community. The Sous Chef we hire will help bring that vision to life.\n\nTucson offers what most restaurant towns can’t: an affordable cost of living, two national parks at the city limits, year-round hiking and cycling, and Mt. Lemmon’s four seasons within an hour of the line.\n\nThe kitchen closes on time so the desert is still there when you do.\n\nPosition Summary\nThe Sous Chef is the Executive Chef’s second-in-command and the operational backbone of the kitchen. The successful candidate is, first and foremost, a disciplined operator — someone who can run shifts, lead the line, manage prep, hold cooks accountable to recipe and plating standards, and keep the back of house clean, organized, and on time, every service, every day.\n\nAt the same time, this is not a purely mechanical role. We are looking for a Sous Chef whose classical training and creative skill enable a constructive working relationship with the Executive Chef — contributing ideas for seasonal rotations, chef specials, and wine pairings; helping keep the menu relevant and fresh while remaining true to the established concept. Execution is the primary mandate; creative collaboration is the multiplier.\n\nThis role is built for someone with command of the back of house, formal culinary training at a top-tier program (the Culinary Institute of America preferred; comparable institutions considered), and a demonstrated record of carrying that discipline into a sophisticated fine-dining kitchen.\n\nCore Responsibilities\nService Execution\n\nRun the line during service. Expedite when needed. Hold every plate to the FRIDA standard before it leaves the pass.\n\nOpen and close the kitchen on assigned shifts. Conduct line checks. Verify mise en place before doors open.\n\nMaintain pacing and ticket times. Communicate cleanly with the dining room.\n\nStep into any station - sauté, grill, garde manger, raw bar - and execute at full speed when the line needs a hand.\n\nCultivate a first-class kitchen culture and build a team capable of sustaining it.\n\nMenu and Concept Stewardship\n\nExecute the established menu to specification: composition, portion, technique, and presentation.\n\nCollaborate with the Executive Chef on seasonal menu rotations, chef specials, and wine-pairing offerings. Bring ideas to the table; defer to the Executive Chef’s final call.\n\nHelp keep the menu relevant and fresh while remaining true to the brasserie concept and the standards that define it.\n\nTrain, retrain, and re-test cooks on every recipe in the active book. Documented, repeatable, consistent.\n\nOwn the daily tasting before service. Nothing reaches a guest that has not been tasted and verified.\n\nTeam Leadership\n\nDirect supervision of line cooks, prep cooks, and dishwashers on assigned shifts.\n\nBuild and post the prep list. Build the daily station assignments. Run pre-shift.\n\nIdentify and develop emerging talent - cooks early in their careers who can grow into stronger roles under your mentorship.\n\nCoach in real time. Correct calmly and immediately. Document recurring issues.\n\nConduct station evaluations on a defined cadence. Develop cooks toward the next role.\n\nOperations and Compliance\n\nReceive deliveries. Inspect for quality, count, and temperature. Reject anything sub-standard.\n\nManage inventory rotation (FIFO). Conduct weekly counts. Flag variance.\n\nMaintain HACCP, ServSafe, and local health standards without exception. Lead the kitchen through any inspection.\n\nMaintain cleanliness and equipment readiness. Schedule and verify deep cleans.\n\nSubmit maintenance tickets the same day a fault appears.\n\nCost and Schedule\n\nHit weekly food cost targets set by the Executive Chef. Investigate and report variance within 48 hours.\n\nBuild the kitchen schedule against forecasted covers. Manage labor cost to budget.\n\nConduct end-of-period inventory alongside the Executive Chef.\n\nSafety and Culture\n\nSet the tone for a quiet, focused, professional kitchen. No yelling. No personal attacks. No tolerance for harassment or impairment.\n\nConduct safety briefings. Maintain the injury and incident log. First responder for any kitchen incident.\n\nRequired Qualifications\n\nCulinary education. Diploma or degree from the Culinary Institute of America (CIA). Equivalent top-tier programs considered (Johnson & Wales, ICE, ICC, Le Cordon Bleu).\n\nExperience. Minimum two years as a Sous Chef, Chef de Cuisine, or Executive Sous at an independent restaurant operating at brasserie level or above. Hotels, clubs, and high-volume catering operations count when the role required full menu execution and team leadership.\n\nTenure. A track record of staying in roles. We will weigh stability heavily.\n\nCertifications. Current ServSafe Manager. Allergen certification. CPR/AED preferred.\n\nPhysical. Able to stand for ten-hour shifts, lift fifty pounds, and work in temperatures ranging from walk-in cold to grill-line heat.\n\nPreferred Qualifications\n\nExperience in a French, European, or American brasserie - bistro environment.\n\nExperience opening or re-opening a restaurant.\n\nFamiliarity with raw bar, seafood tower, sushi, or crudo programs.\n\nWorking knowledge of inventory and scheduling software (MarginEdge, BlueCart, 7shifts, or equivalent).\n\nA demonstrated ability to contribute creatively in a collaborative kitchen - specials, seasonal changes, pairings - without overstepping the Executive Chef’s vision.\n\nWho Will Succeed Here\n\nBelieve that consistency is craft, and that executing the vision flawlessly is its own form of mastery.\n\nBring creative skill to the line without needing creative control of the concept.\n\nLead by example, not volume. Your line respects you because you out-work them, not because you out-shout them.\n\nRun a checklist for everything because checklists save costs and keep cooks safe.\n\nHold every plate to the same standard on a slow Tuesday as on a packed Saturday - the standard does not slide with the calendar.\n\nWant a kitchen that closes on time, pays on time, and goes home to families.\n\nCompensation and Benefits\n\nBase salary: Negotiable depending on experience.\n\nQuarterly performance bonus tied to food cost, labor cost, and guest satisfaction.\n\nHealth insurance options\n\nPaid time off and paid sick leave.\n\nShift meal.\n\nRelocation assistance available for the right candidate. Tucson’s median home price and cost of living are materially below Phoenix, Scottsdale, and coastal markets - compensation stretches further here.\n\nFRIDA is an equal-opportunity employer.\n\n#J-18808-Ljbffr","datePosted":"2026-06-20T03:40:29.584Z","dateModified":"2026-06-20T03:40:29.584Z","hiringOrganization":{"@type":"Organization","name":"Workstream","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Tucson","addressRegion":"AZ","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"8e0632bc6a4e395ec78ff259"},"url":"https://jobsearcher.com/jobs/8e0632bc6a4e395ec78ff259"}}