Sous Chef

Ultipro; Sparks (NV); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Healthcare Benefits – Medical, Dental,

Job summary

Red Hawk Golf and Resort in Sparks, NV is seeking a driven Sous Chef to manage daily kitchen operations for David’s Grill and banquet services. You will lead high-volume food preparation, ensure consistency, and uphold cost-control practices in a fast-paced, hospitality-focused setting.

The role offers opportunity to train staff, coordinate multiple events, and contribute to a renowned Troon-managed property. Competitive compensation based on experience and qualifications.

Qualifications

• Prior sous chef or culinary management experience required.
• Significant banquet and high-volume event experience preferred.
• Experience in both restaurant and banquet operations.
• Certificate or equivalent training; food safety training encouraged.

Responsibilities

• Oversees and manages daily food preparation for David’s Grill and banquet operations.
• Supervises and ensures production of high-quality food.
• Leads and coordinates high-volume banquet preparation for weddings, tournaments, and events.
• Maintains food production charts, inventories, recipes, and cost sheets.

Skills

Sous Chef Experience

Banquet & Events

Leadership

Communication

Fast-paced Environment

Education

Culinary Certificate/Degree

Food Safety Training

Job description

Red Hawk Golf and Resort
Sparks, NV 89436, USA

Description

Red Hawk Golf and Resort, located in Sparks, NV, is pleased to announce an excellent career opportunity for aFull-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 ofTroon, you will contribute to a global leader in golf and community management.

Competitive compensation based on experience and qualifications.
Key Responsibilities of the Sous Chef:

• Oversees and manages daily food preparation for David’s Grill and banquet operations.
  
• Supervises and ensures the production of consistently high-quality food.
  
• Leads and coordinates high-volume banquet food preparation and execution, including weddings, tournaments, special events, and other large-scale functions.
  
• Adheres to established control procedures for cost and quality, including food production charts, par inventories, standardized recipes, use records, and food costing sheets.
  
• Ensures all recipes are followed and prepared consistently.
  
• Monitors and checks the maintenance of all kitchen equipment.
  
• Maintains and directs a quality sanitation program.
  
• Maintains and implements daily food prep lists.
  
• Assists the Executive Chef with ordering all food products.
  
• Assigns duties to associates for efficient operation of the kitchen.
  
• 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, temperature control, and rotation of food products in compliance with health department regulations.
  
• Assists the Manager with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves problems.
  
• Assists in managing department members, including Cooks and Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

• Prior Sous Chef and/or culinary management experience required.
  
• Significant banquet and high-volume event experience strongly preferred.
  
• Experience in both restaurant and banquet operations.
  
• Certificate from a college, technical school, or accredited facility; or three to six months of related experience and/or training; or an equivalent combination of education and experience.
• Food Safety and Sanitation Training.

Other Qualifications:

• Strong leadership and communication skills.
  
• Ability to work effectively in a fast-paced, high-volume environment.
  
• Ability to prioritize and manage multiple events and kitchen demands simultaneously.
  
• Regular and reliable attendance.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

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 .

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.