AM Sous Chef

Workstream; Rio Verde (AZ); On-site; USD 42,000 - 66,000; Full time

Job summary

Tonto Verde Country Club is seeking an experienced AM / Lunch Sous Chef to join our culinary leadership team. The role oversees morning and lunch kitchen operations, supports prep and service, and ensures high standards of food quality and presentation.

The ideal candidate is hands-on, can direct cooks, and lead the kitchen through organized, efficient service. Availability for early mornings, weekends, and holidays is required to meet business needs.

Qualifications

• Experience as sous chef or lead cook.
• Solid knowledge of kitchen sanitation and safety standards.
• Ability to train and supervise line cooks and prep staff.

Responsibilities

• Oversee and execute daily breakfast and lunch kitchen operations
• Lead, train, and support cooks and prep staff during assigned shifts
• Coordinate daily prep lists, station setup, and production needs
• Ensure all menu items are prepared according to recipes, portion standards, and presentation expectations
• Monitor food quality, consistency, ticket times, and plate presentation
• Maintain proper station pars and communicate product needs to culinary leadership
• Assist with receiving, storage, labeling, rotation, and inventory control
• Monitor food waste and help maintain responsible food-cost controls
• Ensure proper food safety, sanitation, and kitchen cleanliness standards are followed
• Communicate effectively with front-of-house leadership and culinary management
• Assist with daily specials, menu execution, and banquet or event preparation when needed
• Help maintain a professional, organized, and positive kitchen environment
• Step into any station as needed to support service
• Assist the Executive Chef and Executive Sous Chef with training, accountability, and daily kitchen operations

Skills

Line cook leadership

Food safety

Kitchen management

Knife skills

Strong communication

Job description

Tonto Verde Country Club is seeking an experienced and dependable AM / Lunch Sous Chef to join our culinary leadership team.

This position is responsible for overseeing daily morning and lunch kitchen operations, supporting prep and service, maintaining food quality and consistency, and helping lead the culinary team through organized, efficient execution.

The ideal candidate is a hands-on leader who is comfortable working the line, directing cooks, maintaining standards, and ensuring the kitchen is fully prepared for daily service.

Responsibilities

• Oversee and execute daily breakfast and lunch kitchen operations
• Lead, train, and support cooks and prep staff during assigned shifts
• Coordinate daily prep lists, station setup, and production needs
• Ensure all menu items are prepared according to recipes, portion standards, and presentation expectations
• Monitor food quality, consistency, ticket times, and plate presentation
• Maintain proper station pars and communicate product needs to culinary leadership
• Assist with receiving, storage, labeling, rotation, and inventory control
• Monitor food waste and help maintain responsible food-cost controls
• Ensure proper food safety, sanitation, and kitchen cleanliness standards are followed
• Communicate effectively with front-of-house leadership and culinary management
• Assist with daily specials, menu execution, and banquet or event preparation when needed
• Help maintain a professional, organized, and positive kitchen environment
• Step into any station as needed to support service
• Assist the Executive Chef and Executive Sous Chef with training, accountability, and daily kitchen operations

Qualifications

• Previous sous chef, lead cook, or comparable kitchen leadership experience preferred
• Strong line-cooking and production skills
• Solid understanding of kitchen organization, prep, sanitation, and food safety
• Strong knife skills and knowledge of professional cooking techniques
• Ability to lead and communicate effectively with a culinary team
• Organized, dependable, and able to prioritize during busy service periods
• Strong attention to food quality, consistency, and presentation
• Ability to follow and enforce recipes and operational standards
• Comfortable working in a hands-on leadership role
• Country club, resort, hotel, or high-volume restaurant experience is a plus
• Must be available for early mornings, weekends, holidays, and other shifts as business needs require

What We’re Looking For

We are looking for a chef who can lead from the line. This position requires someone who takes ownership of their shift, keeps the team organized, maintains standards, communicates well, and is willing to step in wherever needed.

The AM / Lunch Sous Chef will play an important role in maintaining consistency throughout our daily operation and supporting the culinary leadership team as we continue to develop our food and beverage program.

Job Type: Full-Time

Position: AM / Lunch Sous Chef

Schedule: Primarily AM and lunch shifts; weekends and holidays required based on business needs