The Sous Chef is responsible for the comprehensive management and operation of the kitchen, ensuring the delivery of high-quality food and a superior dining experience for our members. This role includes oversight of kitchen staff, collaboration on menu development, maintaining food safety and sanitation standards, and optimizing kitchen efficiency. The Sous Chef works closely with the Executive Chef to align culinary operations with overall F&B objectives and provides a warm, engaging presence to enhance the member experience. WindRiver's new clubhouse is set to open in October with a state-of-the-art kitchen and multiple dining areas. Sous Chef Responsibilities Direct day-to-day kitchen operations, ensuring every dish meets the highest standards of quality and presentation Supervise, mentor, and develop kitchen staff — running the kitchen in the Executive Chef's absence Partner with the Executive Chef on seasonal and event-specific menu design Test and refine new recipes to ensure consistency and quality Support menu pricing, portion control, and ingredient sourcing to balance cost with a premium dining experience Manage food inventory, minimizing waste and maintaining optimal stock levels Monitor food and labor costs, driving kitchen profitability without sacrificing quality Coordinate with suppliers to secure quality ingredients and favorable terms Lead culinary execution for member events, tournaments, and social gatherings Enforce food safety, sanitation, and health code compliance throughout the kitchen Serve as a warm, visible presence for members, elevating their overall dining experience Drive continuous improvement and culinary innovation to keep the program fresh and competitive

Sous Chef Qualifications:

Experience:

3-5 years in a full-service restaurant or similar environment; experience in country clubs, hotels, or banquet settings is a plus.

Minimum Age:

Must be at least 18 years old.

Certification:

ServeSafe Certification required.

Education:

High School Diploma required; Bachelor's Degree in Culinary Arts or related field preferred.

Knowledge/Skills/Abilities :

Leadership:

Proven leadership skills with the ability to motivate and guide kitchen staff.

Culinary Expertise:

Strong culinary skills and creativity in menu development.

Organizational Skills:

Excellent organizational and multitasking abilities, especially under pressure.

Regulatory Knowledge:

Deep understanding of food safety standards and regulatory compliance.

Communication:

Outstanding communication skills and the ability to work collaboratively across departments.

Flexibility:

Regular shift is Wednesday - Sunday but other shifts may be required based on member events and holidays. Physical Requirements Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing 55lbs. Must be able to stand and continuously move throughout the workday.