Sous Chef
Full-Time | On-Site
Perks & Benefits
- Health, dental, and vision insurance options
- Paid holidays observed
- Strategic summer planning sessions while courses are closed (July & August)
- Employee golf access during off-peak times
- Work alongside a close-knit, highly collaborative team
- Be a key part of an innovative and growing hospitality destination
- Long-term professional growth opportunities
Join an extraordinary, members-only destination in West Texas that is redefining upscale hospitality. Inspired by the great Scottish and Irish links-style courses, this exclusive property delivers a highly personalized guest experience rooted in authenticity, charm, and exceptional service.
We are seeking a Sous Chef with a passion for elevated service and a commitment to excellence. The ideal candidate is adaptable, curious, and thrives as part of a collaborative team. This individual must be proficient in protein fabrication and recipe scaling, with the ability to pivot seamlessly in a fast-paced environment.
Resourcefulness is key — we are looking for someone who brings solutions, not just problems, especially when facing product shortages or unexpected challenges. The Sous Chef must be confident working the line, training and mentoring team members, and providing strong support to the CDC and Assistant when needed.
Key Responsibilities
- Support daily kitchen operations with a primary focus on butchery, baking and training the staff to high standards.
- Work side-by-side with the culinary team on the line, stepping into any station as needed to ensure smooth service
- Lead by example in a hands-on role, filling gaps and supporting team success in a small, high-performing kitchen
- Prepare and execute elevated menus with consistency, creativity, and attention to detail
- Coordinate closely with the Front-of-House team to deliver seamless service and guest satisfaction
- Respond to dietary requests, special preferences, and customized member needs
- Maintain flexibility and composure in an evolving, startup-style environment
- Assist the Executive Chef and Chef de Cuisine with menu development, prep planning, and kitchen growth
- Uphold culinary standards, organization, cleanliness, and back-of-house excellence
Qualifications & Skills
- 2+ years of experience as a Sous Chef or strong Senior Line Cook in an elevated hotel, privately owned steak house or private club setting
- Deep knowledge on dry aging, fabrication and filleting of protein.
- Confident working the line daily and jumping in wherever support is needed
- Strong leadership, communication, and organizational skills
- Comfortable working in a remote, tight-knit, highly collaborative environment
- Adaptable, proactive, and solutions-oriented with the ability to pivot quickly
- Passion for hospitality, outdoor recreation, and creating unforgettable guest moments
- Willingness to work flexible schedules, including weekends and early mornings
If you’re a breakfast-driven culinary leader who enjoys being on the line, supporting a team, and delivering exceptional member experiences, we’d love to connect.
📩 Apply today for more details.
