Sous Chef

Scottsdale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Dental Insurance

Health Insurance

Pet insurance

Meals & incidentals stipend

Flexible spending account

401(k) matching

Tuition Reimbursement

Paid Time Off

Paid sick time

Vision Insurance

Job Description

Desert Mountain Club stands as one of the most prestigious private country clubs in North America, located in the scenic elevated foothills of the Sonoran Desert in North Scottsdale, Arizona. Renowned for its exquisite amenities and unmatched recreational experiences, the club spans an impressive 8,000 acres and features seven signature golf courses, including six designed by Jack Nicklaus and a unique par 54 championship course. Alongside world-class golf, members enjoy multiple distinctive clubhouses, each hosting exclusive dining options and banquet facilities, alongside an award-winning spa and fitness center, a top-tier swim and tennis facility, and extensive hiking and biking trails. This private residential community is not only a beacon for outdoor enthusiasts but also a hub for those who appreciate fine dining and exceptional hospitality services. The club’s commitment to excellence is reflected in every aspect of its offerings, providing an exclusive lifestyle experience for residents and members alike.

The role of Sous Chef at Desert Mountain Club presents an extraordinary opportunity for culinary professionals eager to advance their careers in a demanding yet rewarding environment. Reporting to the Chef de Cuisine and working closely under the guidance of Maitre Cuisinier de France, Chef Bertrand Bouquin, the Sous Chef will play a pivotal role in managing all culinary operations. This encompasses overseeing dining services, handling events, and orchestrating catering endeavors within the club. The ideal candidate will be a seasoned culinary leader with a minimum of five years’ experience in high-paced, full-service restaurant settings and at least two years in a kitchen leadership role. Prior experience in upscale restaurants or country clubs is highly desirable.

As part of the culinary leadership team, the Sous Chef will lead and cultivate a high-performing, motivated culinary and stewarding staff, fostering a culture of education, respect, and positivity. This position not only demands technical culinary expertise but also a commitment to excellence in food quality, presentation, and consistent execution of recipes and menu standards. The successful candidate will embrace innovation and modern culinary techniques, particularly in the club’s signature dining outlet, The Outlaw Clubhouse, which features a unique blend of Southwestern classics with a modern Mexican flair. From grilled skirt steak and street corn to crispy fish tacos and tortilla soup, this menu challenges culinary creativity and the delivery of bold, flavorful dishes.

Beyond kitchen operations, the Sous Chef will contribute to scheduling, inventory management, costing, and safety protocols, ensuring the highest standards are met and maintained. This role requires a passionate, team-oriented professional who thrives in fast-paced environments and is dedicated to delivering memorable experiences that delight club members and guests. Desert Mountain Club offers an enriching workplace culture that prioritizes the growth, safety, and well-being of every team member, supported by comprehensive benefits including competitive pay, professional development opportunities, and a suite of health and wellness programs. Joining the Desert Mountain Club’s culinary team means becoming part of a highly respected organization where your culinary leadership skills will be valued and nurtured, setting the stage for a fulfilling and vibrant career in the hospitality industry.

Job Requirements

Valid driver’s license with no traffic violations in last 3 years
Ability to work days, nights, weekends, and holidays
Ability to stand for long periods of time
Willingness to work in a fast paced, team oriented environment
Must have culinary experience in fine dining or upscale establishments

Job Qualifications

At least 5 years of experience in a full service, fast paced restaurant
Minimum of 2 years in a kitchen leadership role
Prior upscale restaurant or golf/country club experience preferred
Professional culinary training or degree preferred
Strong leadership and coaching skills
Excellent knowledge of food safety and sanitation practices
Ability to work effectively under pressure
Strong communication and organizational skills

Job Duties

Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards
Develop and embrace a positive, professional and energized culture for employees focused on creating special and memorable experiences for members and guests
Assign and coordinate daily production and prep work for culinary staff along with daily and weekly cleaning checklists
Maintain strong emphasis on food quality and presentation ensuring consistency with recipes, portioning, cooking techniques and presentation standards
Oversee execution of events with assistance of banquets and catering team
Build and maintain relationships with members through table touches and acknowledging them across property
Oversee employee meal program ensuring appealing, healthful and abundant foods
Monitor staff performance ensuring all procedures meet department standards
Assist Chef de Cuisine with scheduling, costing, plating guides, menu descriptions, and inventory
Conduct safety training classes and ensure awareness of safety procedures and equipment operation
Maintain cleanliness, maintenance of equipment and a safe working environment
Stay updated on food trends, educate staff, and execute menu specifications
Assume responsibility for kitchen in absence of Chef de Cuisine
Other duties as assigned by Chef de Cuisine or Director of Culinary