Job Overview
Compensation
Salary
Range $48,200.00 - $65,100.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Retirement Plan
Employee golf privileges
bonus eligibility
Job Description
Ventana Canyon is a premier private club, known for its exceptional amenities, breathtaking desert landscapes, and commitment to delivering unparalleled member experiences. Located in the scenic Sonoran Desert, this exclusive club offers world-class dining, golf, and recreational facilities that attract discerning members who value quality, service, and a welcoming atmosphere. Ventana Canyon prides itself on fostering a culture of excellence, professionalism, and continuous improvement among its staff, ensuring every guest enjoys memorable moments whether dining, socializing, or participating in club events.
The Sous Chef at Ventana Canyon plays a crucial role in maintaining and elevating the culinary standards that define the club's reputation. Partnering closely with the Executive Chef, the Sous Chef oversees the day-to-day operations of the kitchen, ensuring that the food quality, consistency, and presentation meet the highest standards. This position involves taking leadership responsibilities in the Executive Chef’s absence, contributing to menu development that balances innovation with tradition, and upholding strict food safety, sanitation, and operational protocols. The Sous Chef also manages kitchen staff by coaching, mentoring, and fostering a team-oriented environment that encourages professional growth and accountability.
Beyond routine kitchen management, the Sous Chef coordinates production efforts for daily dining services, banquets, and special events to guarantee timely and quality results. This requires balancing creativity with operational efficiency, including inventory management, purchasing, product rotation, scheduling, and cost control, essential to meeting the club’s financial objectives. The role demands a high level of organizational skill, a strong understanding of culinary trends and techniques, and the ability to lead a diverse team in a fast-paced and dynamic environment. Physical stamina and the capacity to work in demanding kitchen conditions are also important aspects of the job.
This full-time role offers a competitive salary commensurate with experience and includes bonus eligibility based on performance. Alongside a comprehensive benefits package—including medical, dental, vision coverage, paid time off, a retirement plan, and unique employee golf privileges—the position is both a career opportunity and a chance to be part of a distinguished club community committed to excellence and diversity. Ventana Canyon is dedicated to equal employment opportunities and values diversity across all workplace dimensions. The Sous Chef will have the opportunity to grow professionally within a supportive, inclusive work environment while making a tangible impact on the culinary experience of our club members and guests.
The Sous Chef at Ventana Canyon plays a crucial role in maintaining and elevating the culinary standards that define the club's reputation. Partnering closely with the Executive Chef, the Sous Chef oversees the day-to-day operations of the kitchen, ensuring that the food quality, consistency, and presentation meet the highest standards. This position involves taking leadership responsibilities in the Executive Chef’s absence, contributing to menu development that balances innovation with tradition, and upholding strict food safety, sanitation, and operational protocols. The Sous Chef also manages kitchen staff by coaching, mentoring, and fostering a team-oriented environment that encourages professional growth and accountability.
Beyond routine kitchen management, the Sous Chef coordinates production efforts for daily dining services, banquets, and special events to guarantee timely and quality results. This requires balancing creativity with operational efficiency, including inventory management, purchasing, product rotation, scheduling, and cost control, essential to meeting the club’s financial objectives. The role demands a high level of organizational skill, a strong understanding of culinary trends and techniques, and the ability to lead a diverse team in a fast-paced and dynamic environment. Physical stamina and the capacity to work in demanding kitchen conditions are also important aspects of the job.
This full-time role offers a competitive salary commensurate with experience and includes bonus eligibility based on performance. Alongside a comprehensive benefits package—including medical, dental, vision coverage, paid time off, a retirement plan, and unique employee golf privileges—the position is both a career opportunity and a chance to be part of a distinguished club community committed to excellence and diversity. Ventana Canyon is dedicated to equal employment opportunities and values diversity across all workplace dimensions. The Sous Chef will have the opportunity to grow professionally within a supportive, inclusive work environment while making a tangible impact on the culinary experience of our club members and guests.
Job Requirements
- Must be able to stand and walk for extended periods
- frequently lift and carry up to 50 pounds
- ability to work in varying kitchen temperatures
- ability to bend, reach, twist, and work safely around hot equipment and commercial kitchen machinery
- able to work evenings, weekends, holidays, and special events as business needs dictate
- willingness to work in noisy environments with exposure to fumes, odors, gases, dust, mist, and poor ventilation
- capable of handling mechanical, electrical, burns, and radiant energy hazards
- able to work with toxic, caustic chemical hazards
Job Qualifications
- Three or more years of progressive culinary leadership experience in a private club, hotel, resort, or upscale restaurant
- demonstrated ability to lead kitchen operations in a fast-paced environment while maintaining high culinary standards
- experience with menu planning, recipe development, inventory management, and banquet production
- strong organizational, communication, and leadership skills with the ability to coach and develop employees
- working knowledge of food costing, purchasing, sanitation regulations, and safe food handling practices
- ServSafe Manager Certification or the ability to obtain certification within a designated timeframe
- must be able to pass a background check
- must be 18 years of age
Job Duties
- Assist the Executive Chef in managing the daily operation of the kitchen and assume leadership in their absence
- contribute to menu development, recipe standardization, seasonal features, and continuous improvement of culinary offerings
- develop and maintain kitchen procedures that promote consistency, food safety, organization, and operational efficiency
- coordinate production for daily service, banquets, and special events to ensure timely execution and high-quality presentation
- assist with purchasing, inventory control, product rotation, scheduling, and cost management to support financial goals
- ensure compliance with all sanitation, food safety, and workplace safety standards
- maintain kitchen equipment, organization, and cleanliness while identifying maintenance or operational needs
- supervise and support culinary staff during food preparation and service to ensure quality, consistency, and efficient execution
- coach, train, and mentor culinary staff while promoting accountability, teamwork, and professional growth
- provide clear instructions to other members of the kitchen staff
- capable of working in a fast-paced production environment
- perform other duties as assigned by the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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