Sous Chef

Twice; Phoenix (AZ); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) retirement plan

Paid time off

Job summary

Troon, Papago Golf Course in Phoenix, AZ, is seeking a Full-Time Sous Chef to lead a fast-paced kitchen. You will supervise food preparation, enforce recipes and cost controls, and support daily operations with a focus on quality and sanitation.

Responsibilities include training staff, assisting in menu development and budgeting, coordinating ordering and receiving, and maintaining health compliance. Join a global leader in golf and hospitality with opportunities for growth.

Qualifications

• AA degree or 2–3 years related experience.
• Food Safety and Sanitation Training.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to cost and quality controls, recipes, and inventories.
• Monitors kitchen equipment daily and maintains sanitation programs.
• Trains and supervises associates in menu prep and equipment operation.
• Assists in ordering and inventory processes.
• Supports development of new food concepts and budget objectives.
• Assists in interviewing, hiring, training, and evaluating staff.
• Ensures proper receiving, storage, and rotation of food per health regulations.

Skills

Food Safety and Sanitation Training

Regular attendance

Education

AA degree or 2–3 years related experience

Job description

Papago Golf Course, located in Phoenix, AZ, 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.

Key Responsibilities of the Sous Chef:

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• 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 (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:

• Food Safety and Sanitation Training
• Regular and reliable attendance.

Benefits & Other Compensation:

• 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

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company's discretion.

About Troon:

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.