Sous Chef
Kinsley Power Systems, Scottsdale, AZ, United States
Join One of the Top Country Clubs in North America; Desert Mountain Club is Hiring a Sous Chef!
Are you a driven culinary professional ready to elevate your career under the mentorship of
Maitre Cuisinier de France, Chef Bertrand Bouquin ?
Desert Mountain Club, renowned as one of the top 10 private country clubs in the U.S., is seeking a
Sous Chef
to join our elite culinary team.
In this role, under the direction of the Chef de Cuisine, you will be responsible for overseeing all culinary operations of the outlet to include dining services, events, and catering. Lead and develop the culinary and stewarding staff ensuring a positive, energized culture for our team members.
The ideal candidate will be driven, professional, and a team player seeking an environment that fosters a culture of education and respect. At least five years experience in a full‑service, fast‑paced restaurant and a minimum of two years experience in a kitchen leadership role. Prior upscale restaurant and golf / country club experience is a plus.
Must have a valid driver’s license with no traffic violations within the last three years.
Mexican Gone Modern
Step into The Outlaw Clubhouse and be part of a kitchen where Southwestern classics meet modern technique. From grilled skirt steak and street corn to crispy fish tacos and tortilla soup, our menu blends bold flavors with a fresh approach.
If you’re passionate about modern Mexican cuisine and ready to grow, we’d love to have you on the team.
Hours of Operation
Lunch – 11 a.m.
Dinner – 4:30–9 p.m.
Benefits
Competitive pay
Time Off – PTO and Sick Pay
Professional Development Scholarship
Tuition Reimbursement
Internships
Medical, dental, and vision coverage
Medical FSA and Dependent Care FSA
FREE onsite medical clinic to all employees & their dependents
FREE employee meals during shifts or meal stipend
FREE golf and tennis
Matching Retirement 401(k) Plan
Employee uniforms provided
Job Details
Responsibilities
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 the employees that is focused on creating special and memorable experiences for members and guests.
Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards.
Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet’s recipes, portioning, cooking techniques, and presentation standards.
Oversee the execution of events with the assistance of the banquets and catering team.
Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition.
Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees.
Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
Ensure fair and consistent departmental rules and practice.
Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly.
Conduct daily line-ups and monthly meetings and attend all scheduled meetings.
Assist Chef de Cuisine in costing, plating guides and menu descriptions for all menu items.
Assist Chef de Cuisine with monthly inventory.
Assist the Executive Steward with all equipment needs, storage and proper care.
Conduct safety training classes in conjunction with the safety team on lifting, emergency procedures, proper knife handling, and so on.
Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book.
Direct and establish daily operational procedures for employees in their daily responsibilities.
Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins.
Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering.
Assist in the daily productivity/operation of the restaurant.
Work closely with the Chef de Cuisine on menu development, portion control, and costing.
Assume responsibility for kitchen in absence of the Chef de Cuisine.
Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies.
Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications.
Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment and supplies.
Other duties as assigned by Chef de Cuisine and / or Director of Culinary.
Physical Requirements & Working Conditions
Required to work days, nights, weekends, and holidays.
Required to be on feet for long periods of time.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Desert Mountain is proud to be an Equal Opportunity Employer and is committed to providing an environment of mutual respect. We do not discriminate or tolerate discrimination against any employee or applicant based upon race, color, national origin, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, physical or mental disability, military and veteran status, genetic information, or any other characteristic protected by applicable law.
#J-18808-Ljbffr
Are you a driven culinary professional ready to elevate your career under the mentorship of
Maitre Cuisinier de France, Chef Bertrand Bouquin ?
Desert Mountain Club, renowned as one of the top 10 private country clubs in the U.S., is seeking a
Sous Chef
to join our elite culinary team.
In this role, under the direction of the Chef de Cuisine, you will be responsible for overseeing all culinary operations of the outlet to include dining services, events, and catering. Lead and develop the culinary and stewarding staff ensuring a positive, energized culture for our team members.
The ideal candidate will be driven, professional, and a team player seeking an environment that fosters a culture of education and respect. At least five years experience in a full‑service, fast‑paced restaurant and a minimum of two years experience in a kitchen leadership role. Prior upscale restaurant and golf / country club experience is a plus.
Must have a valid driver’s license with no traffic violations within the last three years.
Mexican Gone Modern
Step into The Outlaw Clubhouse and be part of a kitchen where Southwestern classics meet modern technique. From grilled skirt steak and street corn to crispy fish tacos and tortilla soup, our menu blends bold flavors with a fresh approach.
If you’re passionate about modern Mexican cuisine and ready to grow, we’d love to have you on the team.
Hours of Operation
Lunch – 11 a.m.
Dinner – 4:30–9 p.m.
Benefits
Competitive pay
Time Off – PTO and Sick Pay
Professional Development Scholarship
Tuition Reimbursement
Internships
Medical, dental, and vision coverage
Medical FSA and Dependent Care FSA
FREE onsite medical clinic to all employees & their dependents
FREE employee meals during shifts or meal stipend
FREE golf and tennis
Matching Retirement 401(k) Plan
Employee uniforms provided
Job Details
Responsibilities
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 the employees that is focused on creating special and memorable experiences for members and guests.
Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards.
Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet’s recipes, portioning, cooking techniques, and presentation standards.
Oversee the execution of events with the assistance of the banquets and catering team.
Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition.
Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees.
Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
Ensure fair and consistent departmental rules and practice.
Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly.
Conduct daily line-ups and monthly meetings and attend all scheduled meetings.
Assist Chef de Cuisine in costing, plating guides and menu descriptions for all menu items.
Assist Chef de Cuisine with monthly inventory.
Assist the Executive Steward with all equipment needs, storage and proper care.
Conduct safety training classes in conjunction with the safety team on lifting, emergency procedures, proper knife handling, and so on.
Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book.
Direct and establish daily operational procedures for employees in their daily responsibilities.
Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins.
Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering.
Assist in the daily productivity/operation of the restaurant.
Work closely with the Chef de Cuisine on menu development, portion control, and costing.
Assume responsibility for kitchen in absence of the Chef de Cuisine.
Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies.
Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications.
Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment and supplies.
Other duties as assigned by Chef de Cuisine and / or Director of Culinary.
Physical Requirements & Working Conditions
Required to work days, nights, weekends, and holidays.
Required to be on feet for long periods of time.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Desert Mountain is proud to be an Equal Opportunity Employer and is committed to providing an environment of mutual respect. We do not discriminate or tolerate discrimination against any employee or applicant based upon race, color, national origin, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, physical or mental disability, military and veteran status, genetic information, or any other characteristic protected by applicable law.
#J-18808-Ljbffr