Sous Chef

The Sous Chef supports the Executive Chef in operating a fully scratch-made kitchen, preparing fresh, made-from-scratch dishes that showcase our ranch raised beef and chevon. This role ensures excellence in both taste and presentation working closely with the front-of-house staff to deliver seamless, luxury dining experiences for our guests. Key Responsibilities Assist the Executive Chef in daily kitchen operations, ensuring all menu items are prepared from scratch with the highest standards and quality control. Collaborate with all kitchen staff in scratch-made techniques, from sauces and stocks to fresh-baked bread and desserts. Prepare fresh-baked bread daily and other baked goods for meals and special events. Work closely with the front-of-house team to ensure smooth communication and an exceptional guest experience. Assist with inventory management and food storage of ingredients, particularly ranch-raised beef and chevon. Ensure compliance with food safety, sanitation, and health regulations. Collaborate with the Executive Chef to develop seasonal menus and special dining experiences. Help maintain cost controls while maximizing quality and guest satisfaction. Qualifications Proven experience as a senior cook or Sous Chef in a scratch-made culinary environment. Culinary skills with experience preparing sous vide beef, chevon, and baked goods. Demonstrated ability to collaborate successfully with front-of-house staff. Knowledge of kitchen operations, inventory management, and food cost control. Excellent interpersonal and communication skills. Comfortable engaging with guests of all ages and backgrounds. Ability to work independently and as part of a dynamic team. Physically fit and able to complete food service tasks. Flexible availability, including weekends, holidays, and evenings as required. Passion for high quality local ingredients, Western culture, and luxury hospitality required. What We Offer Competitive Hourly Wage Guest Gratuities Shared Tip Pool fr