Sous Chef

Desert Mountain Club•Scottsdale, AZ

103d•Onsite

About The Position

Desert Mountain Club, renowned as one of the top 10 private country clubs in the U.S., is seeking a Sous Chef to join its elite culinary team. Under the direction of the Chef de Cuisine, the Sous Chef will assist in overseeing all culinary operations, including restaurant dining services, special events, and catering functions. This role supports the execution of high-quality food preparation, presentation, sanitation, and kitchen operations, ensuring consistency and efficiency. The Sous Chef will provide daily leadership and guidance to the culinary and stewarding teams, helping to train, mentor, and develop staff while fostering a positive, collaborative, and energized work environment. The ideal candidate is a hands-on leader who thrives in a fast-paced setting, demonstrates strong culinary skills, and is committed to maintaining exceptional food quality, operational standards, and guest satisfaction.

Requirements

Minimum of 5 years of experience in a full-service, high-volume restaurant environment.
At least 2 years of experience in a kitchen leadership or supervisory role.
Strong leadership, communication, and team development skills.
Ability to maintain high standards of food quality, safety, and operational efficiency.
Valid driver's license required.
Clean driving record with no traffic violations within the past 3 years.
Commitment to fostering a positive team culture and delivering exceptional guest experiences.

Nice To Haves

Experience in upscale dining establishments preferred.
Golf club or country club experience is a plus.

Responsibilities

Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards.
Supervise, train, and mentor culinary and stewarding staff while ensuring adherence to department standards and procedures.
Foster a positive, professional, and team-oriented culture focused on delivering exceptional member and guest experiences.
Coordinate daily kitchen operations, including food production, preparation, sanitation, and staff assignments.
Maintain high standards of food quality, consistency, presentation, portion control, and recipe execution.
Oversee banquet, catering, and special event culinary operations in partnership with the catering team.
Assist the Chef de Cuisine with scheduling, inventory management, menu development, recipe costing, and labor management.
Monitor employee performance, provide coaching and development, and ensure fair and consistent application of departmental policies.
Ensure compliance with all food safety, sanitation, workplace safety, and health department regulations.
Build strong relationships with members through guest interaction and personalized service.
Assume responsibility for kitchen operations in the absence of the Chef de Cuisine.
Perform other duties as assigned by the Chef de Cuisine or Director of Culinary.