Sous Chef

BallenIsles Country Club • Sparks, NV

2d • Onsite

About The Position

Red Hawk Golf and Resort, located in Sparks, NV, is pleased to announce an excellent career opportunity for a Full-Time Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management. Competitive compensation based on experience and qualifications.

Requirements

• Prior Sous Chef and/or culinary management experience required.
• Experience in both restaurant and banquet operations.
• Certificate from a college, technical school, or accredited facility; or three to six months of related experience and/or training; or an equivalent combination of education and experience.
• Food Safety and Sanitation Training.

Nice To Haves

• Significant banquet and high-volume event experience strongly preferred.
• Strong leadership and communication skills.
• Ability to work effectively in a fast-paced, high-volume environment.
• Ability to prioritize and manage multiple events and kitchen demands simultaneously.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages daily food preparation for David’s Grill and banquet operations.
• Supervises and ensures the production of consistently high-quality food.
• Leads and coordinates high-volume banquet food preparation and execution, including weddings, tournaments, special events, and other large-scale functions.
• Adheres to established control procedures for cost and quality, including food production charts, par inventories, standardized recipes, use records, and food costing sheets.
• Ensures all recipes are followed and prepared consistently.
• Monitors and checks the maintenance of all kitchen equipment.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists the Executive Chef with ordering all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage, temperature control, and rotation of food products in compliance with health department regulations.
• Assists the Manager with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves problems.
• Assists in managing department members, including Cooks and Stewards.
• Incorporates safe work practices in job performance.

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree