Sous Chef

SUMMARY

The Sous Chef partners with the Executive Chef to oversee the daily operation of the kitchen, ensuring exceptional food quality, consistency, and efficient execution across all culinary operations. This position provides leadership to the culinary team, contributes to menu development, maintains operational standards, and supports both daily dining service and banquet events while fostering a culture of teamwork, professionalism, and continuous improvement.

Duties /Responsibilities

• Assist the Executive Chef in managing the daily operation of the kitchen and assume leadership in their absence.
• Contribute to menu development, recipe standardization, seasonal features, and continuous improvement of culinary offerings.
• Develop and maintain kitchen procedures that promote consistency, food safety, organization, and operational efficiency.
• Coordinate production for daily service, banquets, and special events to ensure timely execution and high-quality presentation.
• Assist with purchasing, inventory control, product rotation, scheduling, and cost management to support financial goals.
• Ensure compliance with all sanitation, food safety, and workplace safety standards.
• Maintain kitchen equipment, organization, and cleanliness while identifying maintenance or operational needs.

Team Management:

• Supervise and support culinary staff during food preparation and service to ensure quality, consistency, and efficient execution.
• Coach, train, and mentor culinary staff while promoting accountability, teamwork, and professional growth.
• Ability to provide clear instructions to other members of the kitchen staff.
• Capable of working in a fast-paced, production environment.
• Perform other duties as assigned by the Executive Chef.

• Three or more years of progressive culinary leadership experience in a private club, hotel, resort, or upscale restaurant.
• Demonstrated ability to lead kitchen operations in a fast-paced environment while maintaining high culinary standards.
• Experience with menu planning, recipe development, inventory management, and banquet production.
• Strong organizational, communication, and leadership skills with the ability to coach and develop employees.
• Working knowledge of food costing, purchasing, sanitation regulations, and safe food handling practices.
• ServSafe Manager Certification or the ability to obtain certification within a designated timeframe.
• Must be able to pass a background check.
• Must be 18 years of age.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in varying kitchen temperatures.
• Ability to bend, reach, twist, and work safely around hot equipment and commercial kitchen machinery.
• Hazardous Materials/Noise: The noise level in the workplace is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dust, mist, and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.

Schedule: Must be available to work evenings, weekends, holidays, and special events as business needs dictate.

Compensation and Benefits:

• Competitive salary based on experience.
• Bonus eligibility based on performance.
• Comprehensive benefits packages include medical, dental, vision, paid time off, retirement plan, and employee golf privileges.

Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.