Junior Sous Chef

Desert Mountain Club; Scottsdale (AZ); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

PTO, Sick Pay, Holiday Pay, and Paid -

Annual Education Scholarship

Tuition Reimbursement, Professional De

Mentorship Program

Internships

Affordable medical, dental, and vision

Medical FSA and Dependent Care FSA

Free onsite medical clinic to all

Mental health, wellness, and virtual

Free employee meals during shifts or a

Free golf and tennis

Matching Retirement 401K Plan

Retail discounts

Pet insurance

Job summary

Desert Mountain Club in North Scottsdale, Arizona is seeking a Junior Sous Chef to lead and supervise kitchen teams, assist with menu development, and ensure high standards of quality and consistency during service.

You will coordinate cooks and stewards, manage prep, stocks, and cost controls, and mentor staff under the supervision of the Chef de Cuisine and Sous Chef. The role requires leadership, reliability, and the ability to perform well under pressure.

Qualifications

• Must have at least 5 years of professional kitchen experience in a full-service restaurant.
• Must have at least 1 year of supervisory experience.
• Upscale restaurant experience preferred.
• Ability to work well under pressure in a fast-paced environment.
• Proficient knowledge of sautéing, broiling, poaching, boiling, steaming and braising.
• Ability to prepare soups, stocks, and sauces.
• Understand and adjust recipes according to business levels.
• Must have a valid driver’s license with no traffic violations within the last 3 years.

Responsibilities

• Supervise teammates in the kitchen.
• Performance of assigned staff and ensure that all procedures are completed to department standards.
• Implement and create new menu items and/or daily specials with direction from the Chef de Cuisine and Sous Chef.
• Aid Chef de Cuisine and Sous Chef with physical inventories at month end.
• Track invoices and labor to maintain cost controls.
• Assist Chef de Cuisine or Sous Chef with scheduling kitchen staff and ensure staff follows schedule accordingly.
• Create and implement use of prep lists to keep production on schedule.
• Create, maintain and enforce use of standardized recipes to ensure consistency of product.
• Maintain kitchen facilities in a neat, clean and organized fashion to meet county health standards.
• Participate in counseling, training and evaluating staff with assistance from Chef de Cuisine or Sous Chef.
• Assist Clubhouse Manager in all aspects of clubhouse operations.
• Assume 100% responsibility for quality of products served.
• Follow proper plate presentation and garnish set up for all dishes.
• Produce daily featured items with little oversight from Chef de Cuisine or Sous Chef.
• Responsible for start-up of kitchen – turning on hood vents, ovens, fryers, etc.
• Responsible for preparing stations for service.
• Responsible for preparing ordered menu items, checking to ensure quality and presentation.
• Assist Chefs in developing and maintaining healthy, delicious employee meal menus.
• May be asked to prep, clean, cook and prepare employee meals.
• Responsible for proper breakdown and storage of products.
• Assume responsibility for kitchen in absence of the Chef de Cuisine and Sous Chef.
• Other responsibilities as directed by the Chefs.

Skills

Team supervision

Work under pressure

Menu development

Sauté, broil, poach, boil, steam, brae

Tools

Sous chef tools

Job description

Join theCulinaryteam at one of the largest, most beautiful, and top private country clubs in North America, Desert Mountain Club,as a Junior Sous Chef!

In this role, you will be responsible for supervising team members, coordinating activities of cooks and stewards engaged in preparing and cooking food, and ensure that all procedures are completed to department standards.

The ideal candidate will be highly professional, responsible, and reliable. Must have a at least 5 year of professional kitchen experience in a full-service restaurant.At least 1 year or supervisory experience, and upscale restaurant experience, preferred. Must be ableto work well under pressure in a fast-paced environment.Proficient knowledge of sautéing, broiling, poaching, boiling, steaming and braising.Ability to prepare soups, stocks, and sauces. Understand and adjust recipes according to business levels.

Must have a valid driver’s license with no traffic violations within the last 3 years.

BENEFITS

Join one of the Top 10 Platinum Clubs of America and enjoy exceptional benefits and perks, including:

• Competitive pay
• PTO, Sick Pay, Holiday Pay, and Paid Parental Leave
• Annual Education Scholarship
• Tuition Reimbursement, Professional Development Scholarship
• Mentorship Program
• Internships
• Affordable medical, dental, and vision coverage
• Medical FSA and Dependent Care FSA
• FREE onsite medical clinic to all employees & their dependents
• Mental health, wellness, and virtual care resources
• FREE employee meals during shifts or meal stipend
• FREE golf and tennis
• Matching Retirement 401K Plan
• Retail discounts
• Pet insurance

*Please note, benefits are dependent on your DOL Status (ex. Full-Time, Part-Time, Seasonal).

JOB DETAILS

Responsibilities:

• Supervise teammates in the kitchen.
• performance of assigned staff and ensure that all procedures are completed to department standards.
• Implement and create new menu items and/or daily specials with direction from the Chef de Cuisine and Sous Chef.
• Aid Chef de Cuisine and Sous Chef with physical inventories at month end.
• Track invoices and labor to maintain cost controls.
• Assist Chef de Cuisine or Sous Chef with scheduling kitchen staff and ensure staff follows schedule accordingly.
• Create and implement use of prep lists to keep production on schedule.
• Create, maintain and enforce use of standardized recipes to ensure consistency of product.
• Maintain kitchen facilities in a neat, clean and organized fashion to meet county health standards.
• Participate in counseling, training and evaluating staff with assistance from Chef de Cuisine or Sous Chef.
• Assist Clubhouse Manager in all aspects of clubhouse operations.
• Assume 100% responsibility for quality of products served.
• Follow proper plate presentation and garnish set up for all dishes.
• Produce daily featured items with little oversight from Chef de Cuisine or Sous Chef.
• Responsible for start-up of kitchen – turning on hood vents, ovens, fryers, etc.
• Responsible for preparing stations for service.
• Responsible for preparing ordered menu items, checking to ensure quality and presentation.
• Assist Chefs in developing and maintaining healthy, delicious employee meal menus.
• May be asked to prep, clean, cook and prepare employee meals.
• Responsible for proper breakdown and storage of products.
• Assume responsibility for kitchen in absence of the Chef de Cuisine and Sous Chef.
• Other responsibilities as directed by the Chefs.

Physical Requirements & Working Conditions:

• Required to stand for long periods of time.
• Required to push, pull, lift and/or move up to 50 pounds – Frequently
• Exposed to extreme cold (non-weather) and extreme heat (non-weather) – Regularly
• Required to work, days, nights, weekends, and holidays.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

OUR COMPANY

Desert Mountain Club is one of the nations premier private clubs, located in the scenic foothills of North Scottsdale, Arizona. Spanning more than 8,000 acres, Desert Mountain features:

• Seven signature golf courses (six of which are Jack Nicklaus & a par 54 championship course)
• Seven distinctive clubhouseswith unique dining and banquet experiences
• Award-winning spa, fitness center, tennis, pickleball, and swim facility.
• Dozens of hiking and biking trails

What truly sets Desert Mountain apart is our people. We foster a culture built on care, respect, teamwork, wellbeing, and growth where teammates feel valued and proud to be part of the team.

Desert Mountain Club is proud to be an Equal Opportunity Employer committed to fostering a workplace built on inclusion, respect, and opportunity for all teammate's.

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