Sous Chef

Culinary Department • Full-Time • Exemp Availability: Flexi Sous Chef Opened in 1995, The Estancia Club rests on 640 acres along the northern slope of Scottsdale’s famed Pinnacle Peak, within a private, gated community. The internationally honored, Tom Fazio–designed 18‑hole championship course offers 7,314 yards of superb golf, bent grass greens, and breathtaking high‑desert views. Estancia is a private club, owned and operated by its members, and is dedicated to delivering an exceptional, highly personalized experience to a discerning, high‑end member base. OUR MISSION “To operate a unique, world‑class private golf club, dedicated to providing an unparalleled member and guest experience in an atmosphere of understated elegance to a distinctive, friendly, and respectful membership. This will be accomplished by a staff who anticipates and exceeds member expectations for service and quality in golfing, dining, and amenities.” TOP OPPORTUNITY Estancia is seeking a dedicated and passionate Sous Chef to join our culinary leadership team. This is a newly created position that will work alongside our existing Sous Chef, expanding our kitchen’s leadership and capacity as we continue to elevate our culinary program. The ideal candidate is a motivated culinary professional with a genuine hunger for creating high‑quality cuisine, a refined palate, and the leadership presence to coach and inspire a team in a fast‑paced, high‑standards environment. Our culinary direction blends Southwestern character with modern American, seasonally driven cuisine and elevated, fine‑dining execution, drawing on a wide range of international influences. This role carries meaningful operational and administrative responsibility in addition to hands‑on culinary leadership, with a focus on à la carte service, banquet, and special event service. KEY RESPONSIBILITIES Direct daily food preparation and production across à la carte, banquet, and special event service, ensuring consistency and excellence in both design and taste. Collaborate closely with the Executive Chef on menu development, seasonal offerings, and new culinary concepts. Lead, supervise, mentor, and develop kitchen staff, fostering a culture of professionalism, accountability, and continuous improvement. Offer creative ideas and refinements that enhance the quality, presentation, and efficiency of the kitchen. Manage staff scheduling and labor control to align with service demands and departmental budgets. Oversee inventory, ordering, and management of food and supplies to maintain proper levels and control costs. Contribute to menu planning and costing in partnership with the Executive Chef. Monitor and maintain kitchen equipment, reporting maintenance needs promptly. Uphold the highest standards of food quality, plating, and presentation in a prestigious private club. Maintain clean, organized, and fully stocked stations in full compliance with food safety and sanitation standards. Anticipate and resolve issues that arise during service, taking ownership of the kitchen in the Executive Chef’s absence. Train and onboard new team members, ensuring adherence to recipes, standards, and club culture. QUALIFICATIONS Experience: Minimum of 3–5 years of progressive Sous Chef experience or comparable leadership experience required. Culinary Skill: Demonstrated ability to produce high‑quality, refined cuisine across fine‑dining, banquet, and event settings. Leadership: Proven ability to lead, coach, and motivate a kitchen team while maintaining composure under pressure. Operational: Working knowledge of scheduling, labor control, inventory, ordering, and menu costing. Standards: Thorough understanding of food safety, sanitation, and ServSafe (or equivalent) standards; certification preferred. Food manager certification required. Disposition: Passionate, dependable, detail‑oriented, and committed to delivering exceptional member experience. Availability: Flexibility to work a schedule that includes days, evenings, weekends, and holiday based on club and event needs. PHYSICAL REQUIREMENTS Ability to stand, walk, and remain on one's feet for extended periods throughout a shift. Ability to lift, carry, and move items weighing up to 50 pounds. Ability to work in a fast‑paced kitchen environment with exposure to heat, steam, and varying temperatures. Frequent bending, reaching, and use of hands for food preparation and equipment operation. COMPENSATION & BENEFITS Health, dental, and vision insurance Health savings account (HSA) Life and disability insurance 401(k) with employer matching and retirement plan Paid time off and parental leave #J-18808-Ljbffr