Sous Chef

Gecko Hospitality - Don Hutcheson; Prescott Valley (AZ); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Ground-up restaurant concept

Private club environment

Collaborative team

Career growth

Job summary

Gecko Hospitality - Don Hutcheson seeks an experienced Sous Chef to lead the kitchen team as a new restaurant concept opens at Prescott Lakes, AZ. You will partner with the Executive Chef to plan, launch, and run daily operations in a high-volume private club environment.

The role requires 3–5 years in a leadership kitchen role, a culinary degree or equivalent, and strong knowledge of contemporary American cuisine and food-cost controls.

Qualifications

• Minimum 3-5 years of experience as a Sous Chef or senior kitchen leader in a full-service restaurant, private club, resort, or hotel setting.
• Culinary degree or equivalent hands-on experience in a high-volume kitchen.
• Strong knowledge of contemporary American cuisine and elevated menu execution.
• ServSafe certification (or ability to obtain upon hire).

Responsibilities

• Partner with the Executive Chef to plan, launch, and run daily operations for the club’s newest restaurant concept.
• Supervise and mentor kitchen staff, setting the tone for consistency, quality, and pace during service.
• Oversee food preparation, plating standards, and portion control across all menu items.
• Manage inventory, ordering, and vendor relationships to control food costs without sacrificing quality.
• Maintain a clean, organized, and code-compliant kitchen at all times.
• Step in for the Executive Chef when needed, keeping the kitchen running smoothly and standards intact.
• Support menu development for a la carte dining, banquets, and member events across the club’s dining venues.
• Contribute to a positive, team-first kitchen culture that reflects the club’s reputation for hospitality and excellence.

Skills

Kitchen leadership

Menu execution

Food cost control

Food safety standards

Staff training

Communication

Education

Culinary degree or equivalent hands-on experience

Job description

Job Title: Sous Chef

Concept Type: Private Club / Fine Dining

Location: Prescott Lakes, Arizona

Salary: $65,000 – $75,000 per year

Set against the high desert landscape of Arizona, this premier private club delivers an experience built on championship golf, resort-caliber amenities, and genuinely warm hospitality. It’s a place where members don’t just visit — they belong. The culture here runs on connection: a diverse community of families, couples, and professionals who’ve built a club known for its welcoming, social, and active atmosphere. Behind that experience is a team that takes pride in exceptional cuisine and standards that never slip, all set against sweeping views of the Granite Dells and San Francisco Peaks.

Now, this team is growing. A new restaurant is opening on property, and that means a rare opportunity for a Sous Chef ready to help build something from the ground up alongside a high-performing kitchen team.

Job Qualifications

• Minimum 3-5 years of experience as a Sous Chef or senior kitchen leader in a full-service restaurant, private club, resort, or hotel setting.
• Culinary degree or equivalent hands-on experience in a high-volume kitchen.
• Strong knowledge of contemporary American cuisine and elevated menu execution.
• Proven ability to lead, train, and motivate kitchen staff in a fast-paced environment.
• Solid understanding of food cost control, inventory management, and kitchen safety/sanitation standards.
• ServSafe certification (or ability to obtain upon hire).
• Comfortable opening a new restaurant concept and helping shape kitchen systems and standards from day one.
• Strong communication skills and the ability to work closely with the Executive Chef and front-of-house leadership.

Job Responsibilities

As Sous Chef in Prescott Lakes, Arizona, you will:

• Partner with the Executive Chef to plan, launch, and run daily operations for the club’s newest restaurant concept.
• Supervise and mentor kitchen staff, setting the tone for consistency, quality, and pace during service.
• Oversee food preparation, plating standards, and portion control across all menu items.
• Manage inventory, ordering, and vendor relationships to control food costs without sacrificing quality.
• Maintain a clean, organized, and code-compliant kitchen at all times.
• Step in for the Executive Chef when needed, keeping the kitchen running smoothly and standards intact.
• Support menu development for a la carte dining, banquets, and member events across the club’s dining venues.
• Contribute to a positive, team-first kitchen culture that reflects the club’s reputation for hospitality and excellence.

Company Benefits

• Competitive salary range of $65,000 – $75,000.
• Opportunity to help launch a brand-new restaurant concept from the ground up.
• Access to a state-of-the-art private club environment with strong member engagement and support.
• Collaborative, high-performing culinary team.
• Career growth potential within a well-established, member-focused organization.

This Sous Chef role in Prescott Lakes, Arizona, is a chance to do more than fill a kitchen position — it’s a chance to help shape a new dining concept inside one of the region’s most respected private clubs. If you’re ready to bring your leadership and craft to a team that’s investing in its future, this is worth a conversation.