Sous Chef (Dallas)

Sous ChefFull-Time | On-SitePerks & BenefitsHealth, dental, and vision insurance optionsPaid holidays observedStrategic summer planning sessions while courses are closed (July & August)Employee golf access during off-peak timesWork alongside a close-knit, highly collaborative teamBe a key part of an innovative and growing hospitality destinationLong-term professional growth opportunitiesJoin 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 ResponsibilitiesSupport 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 serviceLead by example in a hands-on role, filling gaps and supporting team success in a small, high-performing kitchenPrepare and execute elevated menus with consistency, creativity, and attention to detailCoordinate closely with the Front-of-House team to deliver seamless service and guest satisfactionRespond to dietary requests, special preferences, and customized member needsMaintain flexibility and composure in an evolving, startup-style environmentAssist the Executive Chef and Chef de Cuisine with menu development, prep planning, and kitchen growthUphold culinary standards, organization, cleanliness, and back-of-house excellenceQualifications & Skills2+ years of experience as a Sous Chef or strong Senior Line Cook in an elevated hotel, privately owned steak house or private club settingDeep knowledge on dry aging, fabrication and filleting of protein.Confident working the line daily and jumping in wherever support is neededStrong leadership, communication, and organizational skillsComfortable working in a remote, tight-knit, highly collaborative environmentAdaptable, proactive, and solutions-oriented with the ability to pivot quicklyPassion for hospitality, outdoor recreation, and creating unforgettable guest momentsWillingness to work flexible schedules, including weekends and early morningsIf 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.