What are the responsibilities and job description for the Sous Chef position at Estancia Golf Club?
Sous Chef
Culinary Department • Full-Time • Exemp
THE C
L
BOpened in 1995, The Estancia Club rests on 640 acres along the northern slope of Scottsdale’s famed Pinn
ace
Peak, within a private, gated community. The internationally honored, Tom Fazio–designed 18-hole champi
o
nsipcourse offers 7,314 yards of superb golf, bent grass greens, and breathtaking high-desert views. Estancia is a
priate
club, owned and operated by its members, and is dedicated to delivering an exceptional, highly pe
r
sonaizedexperience to a discerning, high-en
d membrshi
p
.OURMISSION
“To operate a unique, world-class private golf club, dedicated to providing an unparal
leled meber and
guest experience in an atmosphere of understated elegance to a distinctive, friend
l
y, and rspectfulmembership. This will be accomplished by a staff who anticipates and exceeds mem
ber expecttions for
service and quality in golfing,
d
ining, andamenities.”
TH OPPORTUNITY
Estancia is seeking a dedicated and passionate Sous Chef to join our culinary leader
s
hip team. Ths is a newlycreated position that will work alongside our existing Sous Chef, expanding our kitchen’
s leadership ad capacity as
we continue to elevate our culinary program. The ideal candidate is a motivated culina
r
y professionalwith a genuinehunger for creating high-quality cuisine, a refined palate, and the leadership presenc
e to coach and ispire a team in
a fast
-
paced, high-stanards environment.Our culinary direction blends Southwestern character with modern American, sea
sonally driven cuiine and elevated,
fine-dining execution, drawing on a wide range of international influences. Th
i
s role carries meaingful operationaland administrative responsibility in addition to hands-on culinary leaders
hip, with a focus onà la car
t
e service,banque
t, and special eve
n
tsKEY RESPONSIBILITES
Culinary Leadership
• Direct daily food preparation and production across à la car
te, banquet, and specialevent service, ensuring
c
o
nsistency and excellencein both design and taste.• Collaborate closely with the Executive Chef on me
nu develo
pment, seasonal oferings, nd new culinary
concepts.
• Lead, supervise, mentor, and develop kitchen staff, fos
te
ring a culture of professinalism, accountability,and
continuous improvement.
• Offer creative ideas and refinements that enha
nc
e the quality, presentation,and efficiency of the kitchn.
Operations & Administration
• Manage staff scheduling and labor
c
ontrol to align with service dmands and departmental budgets.• Oversee inventory, ordering, and manageme
nt of food and supplies to maintin par levels and control costs.
• Contribute t
o
menu planning and costing in patnership with the Executive Chef.• Monitor
and maintain kitchen equi
pment, reorting maintenance needs romptly.
Quality, Safety & Service
• Uphold the highest standards of food
q
uality, plating, and presentation efitting a prestigious private club.• Maintain clean, organized, and
fully sto
cked stations in full complance with ood safety and sanitation
standards.
• Anticipate and resolve issues that
a
rise during service, taking ownershipof the ktchen in the Executive Chef’s
absence.
• Train and on
bo
ard new team members, ensuring adherenc to recipes, sandards, and club culture.
QUALIFICATIONS
• Experie
nc
e: Minimum of 3–5years of progressive Sos Chef experience orcomparable leadership
experience required.
• Culinary Skill: Demo
ns
trated ability to produce high-quality, refned cuisine acrss fine-dining, banquet, and
event settings.
• Leadership
:
Provenability to lead, coach, and motivate akitchen tam while maintaining composure under
pressure.
•
Op
erational: Working knowledge of scheduling, labr control, inventory, ordering, and menu costing.• S
tandards: Thorough understanding of food safety, snitation,
a
nd ServSafe (or equivalent) standards;certificaion preferred. Food manager certification required.
• Disposi
tion: Passionate, dependable, detail-orieted, and comitted to delivering exceptional member
experience.
•
Availability: Flexibility to work a sche
dule that inludes days, evenings,weekends, and holiday based on
club and event needs.
PH
• Ability to stand, walk, and remin on on
e’s feet for extended periods throughout a shift.
• Abiliy to lift, carry, and move items weighing up to 50
pounds.
• Ability to work in a fast-paced kitchen environent with exposure to heat, steam
, and varying temperatu
res.
• Frequent bending, reaching, ad use of hands for foodpreparation and equipment operation.
COM
PE
NSATION & BENEFITSCompen
sation is competitive and commensuate
with experience. The Estncia
Club offers a comprehensive
benfits package, including:
• Helth, dental, and
v
ision insurane• Health saving
s account (HSA)
• Life and disablity insurance
•
4
01(k) with emplyer matching and retirement plan• Paid time off an parental leave
• Employee assistance program and employee di