Campo

Restaurants501-1,000 employeesWebsite

3

Open Roles

Campo, a restaurant company with 501-1,000 employees, is currently hiring. This article provides an overview of the available positions and what to expect when applying. Campo has three open positions: * **SOUS CHEF:** This on-site role requires a candidate dedicated to advancing culinary skills, leading a team, and providing excellent food and service in a fast-paced environment. Responsibilities include overseeing all food production, assisting the store Chef with kitchen responsibilities, maintaining and monitoring food and labor budgets and projections, supervising kitchen team members, maintaining food quality and sanitation standards, working with the General Manager to meet store goals, and complying with nutrition, sanitation and safety standards. Requirements include proven culinary skills, the ability to lead a team, and knowledge of P&Ls, budgets, projections, and labor. At least 2 years of Kitchen Management experience is preferred, along with the ability to work 50 hours per week and stand for long periods of time. * **LINE COOK:** This is also an on-site position. Line Cooks will prepare food to the Chef's specifications, assisting the Executive and Sous Chefs with their daily tasks. Responsibilities include setting up and stocking stations, preparing food for service, cooking menu items, following instructions from the Executive and Sous Chefs, cleaning stations and taking care of leftover food, stocking inventory, ensuring timely and high-quality food production, and complying with nutrition, sanitation and safety standards. Perks include food and beverage discounts at all Genuine Concepts locations, a fun work environment, advancement opportunities, and health benefits (medical, dental, vision) for full-time team members. Requirements include proven cooking experience, an excellent understanding of various cooking methods, ingredients, equipment, and procedures, accuracy and speed in executing assigned tasks, and familiarity with industry best practices. Candidates must also be able to stand for long periods of time. A Maricopa County Food Handler’s Card is required for this position. * **DISHWASHER:** This on-site position involves maintaining the cleanliness and sanitation of all dishes, utensils, and kitchen equipment. Responsibilities include operating the dishwasher, assisting with cleaning and organization of the kitchen and dishwashing area, following safety and sanitation procedures, maintaining a clean and organized work area, and assisting with other tasks as needed. Requirements include the ability to work in a fast-paced environment, strong attention to detail, the ability to work independently and as part of a team, the ability to lift up to 50 pounds, and flexibility to work evenings, weekends, and holidays as needed. Previous experience in a similar role is preferred but not required. The roles require skills related to: * **SOUS CHEF:** Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management * **LINE COOK:** Cooking Experience, Cooking Methods, Ingredients, Equipment, Procedures, Accuracy, Speed, Nutrition Regulations, Sanitation Regulations, Safety Standards * **DISHWASHER:** Reliability, Hardworking, Attention To Detail, Teamwork, Independence, Sanitation, Organization, Safety Procedures All three positions, SOUS CHEF, LINE COOK, and DISHWASHER, are on-site positions. 1. **What are the required hours for the SOUS CHEF position?** The SOUS CHEF position requires the ability to work 50 hours per week. 2. **Are there any benefits offered to Line Cooks?** Line Cooks are eligible for food and beverage discounts at all Genuine Concepts locations, a fun work environment, advancement opportunities, and health benefits (medical, dental, vision) for full-time team members. 3. **What is the required certification for the Line Cook position?** The Line Cook position requires a Maricopa County Food Handler’s Card. 4. **What are the main responsibilities of the Dishwasher?** The Dishwasher is responsible for operating the dishwasher, assisting with cleaning and organization of the kitchen and dishwashing area, following safety and sanitation procedures, and maintaining a clean and organized work area. 5. **What physical requirements are there for the Line Cook position?** Line Cooks must be able to stand for long periods of time.