A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$3,750 - $4250/month base + significant tips (averaging $4,000+/month based on prior season performance)
Perks:
On-site accommodations and all meals provided About Double P Ranch Double P Ranch is a premier luxury hunting resort in South Dakota, renowned for exceptional hospitality, world-class bird hunting, and high-end culinary experiences. We cater to an exclusive, affluent, and global clientele—including prominent figures and influential personalities—who appreciate extraordinary service and sophisticated dining. The Opportunity We are seeking an accomplished and passionate Seasonal Sous Chef to help lead our kitchen team for the upcoming fall season. This is a rare opportunity to showcase your culinary artistry, work with premium regional ingredients, and craft unforgettable menus in an luxury ranch setting. In addition to a competitive base salary, high-end guest gratuities provide an exceptional overall earning potential ( an additional $4,000/month on average based on last year's season).
Work alongside the Executive Chef to design and execute high-end, seasonal menus using fresh local ingredients.
Kitchen Leadership:
Assist in directing daily kitchen operations, supervising line staff, maintaining inventory, and upholding rigorous food safety and sanitation standards.
Service Execution:
Oversee food production during service hours to ensure flawless timing, precise plating, and peak dish presentation.
Guest Interaction:
Interact directly with discerning guests to cater to custom dietary needs, handle special requests, and deliver personal culinary touches.
Team Synergy:
Maintain an organized, collaborative, and positive kitchen environment under fast-paced, high-demand conditions.
Qualifications Experience:
Proven track record as a Sous Chef or Lead Line Chef in a high-end, luxury, or fine-dining establishment.
Technical Mastery:
Deep understanding of classical and modern culinary techniques, kitchen management, and inventory control.
Adaptability & Drive:
Ability to deliver high volume with meticulous detail during peak resort capacity.
Communication:
Exceptional interpersonal skills to engage warmly with guests and lead culinary team members.
Flexibility:
Willingness to work seasonal hours, including evenings, weekends, and holidays across the mid-September through mid-December timeline.
Compensation & Benefits Base Salary:
$3,750- $4500 per month
Gratuities:
High tip potential ( historical average of ~$4,000/month in additional earnings)
Lodging & Meals:
Complimentary accommodations and full meal coverage on-site for the duration of the season
