Sous Chef

Desert Mountain Club, Inc.; Scottsdale (AZ); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Competitive pay

PTO & holiday pay

Tuition reimbursement

Medical coverage

Free onsite medical clinic

Job summary

Desert Mountain Club, located in North Scottsdale, Arizona, is seeking a hands-on Sous Chef to lead the culinary team under the Chef de Cuisine. You will ensure top-quality kitchen operations for dining services, events, and catering, while mentoring staff and maintaining food safety standards.

The ideal candidate brings 5+ years in a high-volume restaurant, 2+ years in leadership, and a passion for upscale dining.

Qualifications

• Minimum of 5 years in a full-service, high-volume restaurant environment.
• At least 2 years in a kitchen leadership or supervisory role.
• Strong leadership, communication, and team development skills.
• Ability to maintain high standards of food quality, safety, and operational efficiency.
• Experience in upscale dining establishments preferred.
• Golf club or country club experience is a plus.

Responsibilities

• Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards.
• Supervise, train, and mentor culinary and stewarding staff while ensuring adherence to department standards and procedures.
• Foster a positive, professional, and team-oriented culture focused on delivering exceptional member and guest experiences.
• Coordinate daily kitchen operations, including food production, preparation, sanitation, and staff assignments.
• Maintain high standards of food quality, consistency, presentation, portion control, and recipe execution.
• Oversee banquet, catering, and special event culinary operations in partnership with the catering team.
• Assist the Chef de Cuisine with scheduling, inventory management, menu development, recipe costing, and labor management.
• Monitor employee performance, provide coaching and development, and ensure fair and consistent application of departmental policies.
• Ensure compliance with all food safety, sanitation, workplace safety, and health department regulations.
• Build strong relationships with members through guest interaction and personalized service.
• Assume responsibility for kitchen operations in the absence of the Chef de Cuisine.
• Perform other duties as assigned by the Chef de Cuisine or Director of Culinary.

Skills

Leadership

Communication

Team development

Food safety

High-volume service

Job description

Location (Clubhouse) Desert Mountain Club

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.

Under the direction of the Chef de Cuisine, the Sous Chef is responsible for assisting in the oversight of all culinary operations, including restaurant dining services, special events, and catering functions. This role supports the execution of high-quality food preparation, presentation, sanitation, and kitchen operations while ensuring consistency and efficiency in all areas of the kitchen.

The Sous Chef provides daily leadership and guidance to the culinary and stewarding teams, helping to train, mentor, and develop staff while fostering a positive, collaborative, and energized work environment. The ideal candidate is a hands-on leader who thrives in a fast-paced setting, demonstrates strong culinary skills, and is committed to maintaining exceptional food quality, operational standards, and guest satisfaction.

Qualifications:

• Minimum of 5 years of experience in a full-service, high-volume restaurant environment.
• At least 2 years of experience in a kitchen leadership or supervisory role.
• Strong leadership, communication, and team development skills.
• Ability to maintain high standards of food quality, safety, and operational efficiency.
• Experience in upscale dining establishments preferred.
• Golf club or country club experience is a plus.

Requirements:

• Valid driver's license required.
• Clean driving record with no traffic violations within the past 3 years.
• Commitment to fostering a positive team culture and delivering exceptional guest experiences.

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. - 4 p.m.
• Dinner - 4:30 p.m. - 9 p.m.

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
• Tuition Reimbursement, Professional Development Scholarship
• 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

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

JOB DETAILS

Responsibilities:

• Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards.
• Supervise, train, and mentor culinary and stewarding staff while ensuring adherence to department standards and procedures.
• Foster a positive, professional, and team-oriented culture focused on delivering exceptional member and guest experiences.
• Coordinate daily kitchen operations, including food production, preparation, sanitation, and staff assignments.
• Maintain high standards of food quality, consistency, presentation, portion control, and recipe execution.
• Oversee banquet, catering, and special event culinary operations in partnership with the catering team.
• Assist the Chef de Cuisine with scheduling, inventory management, menu development, recipe costing, and labor management.
• Monitor employee performance, provide coaching and development, and ensure fair and consistent application of departmental policies.
• Ensure compliance with all food safety, sanitation, workplace safety, and health department regulations.
• Build strong relationships with members through guest interaction and personalized service.
• Assume responsibility for kitchen operations in the absence of the Chef de Cuisine.
• Perform other duties as assigned by the Chef de Cuisine 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.

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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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.