Sous Chef

The Powder Horn, located in Sheridan, WY, is pleased to announce an excellent career opportunity of Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Compensation: Up to $60,000.00 BOE

Position Summary
The Sous Chef plays a vital leadership role within the culinary team, working closely with the Executive Chef to oversee the daily operations of the kitchen while delivering exceptional dining experiences for our members and guests. This position is responsible for maintaining the highest standards of food quality, consistency, sanitation, organization, and efficiency across all dining outlets and banquet operations. The Sous Chef is expected to represent the Club with professionalism, integrity, and a commitment to excellence while helping create memorable dining experiences that exceed member and guest expectations.

• Kitchen Leadership & Operations
  • Assist the Executive Chef in directing the daily operations of all kitchen activities.
  • Supervise, train, mentor, and develop cooks, prep cooks, stewards, and other kitchen staff.
  • Lead the kitchen during service and assume full operational responsibility in the Executive Chef's absence.
  • Assign daily work responsibilities to ensure efficient kitchen operations.
  • Foster a positive, respectful, and team-oriented work environment built on professionalism and accountability.
  • Conduct pre-shift meetings and communicate daily specials, menu changes, and service expectations.
• Food Preparation & Quality

  • Ensure every dish meets established standards for quality, consistency, presentation, taste, and portion control.
  • Oversee food preparation, cooking, plating, and expediting during service.
  • Maintain standardized recipes and production methods to ensure consistency.
  • Prepare food for à la carte dining, member events, banquets, tournaments, weddings, and special club functions.
  • Assist with seasonal menu development, daily features, and special event menus.
  • Encourage culinary creativity while maintaining the club's quality standards.

• Inventory & Cost Control

  • Assist with ordering food, supplies, and kitchen products.
  • Monitor inventory levels, par stocks, and product usage.
  • Maintain proper receiving, storage, labeling, dating, rotation (FIFO), and temperature control of all food products.
  • Minimize food waste through proper production planning and inventory management.
  • Assist in controlling food costs while maintaining exceptional product quality.
  • Support monthly inventories and other cost control initiatives.
• Food Safety & Sanitation

  • Maintain strict compliance with all federal, state, and local health regulations.
  • Maintain a clean, organized, and sanitary kitchen at all times.
  • Monitor proper sanitation procedures, cleaning schedules, and equipment maintenance.
  • Ensure all kitchen equipment is operated safely and report maintenance needs promptly.
• Team Development

  • Promote a culture of continuous learning, teamwork, and accountability.
  • Maintain scheduling flexibility to support business demands and staffing needs.
• Member & Guest Experience

  • Support the club's commitment to delivering exceptional dining experiences for members and guests.
  • Work collaboratively with the front-of-house team to ensure seamless service.
  • Respond professionally and positively to special dietary requests and member preferences.
  • Demonstrate a member-first attitude in every aspect of food preparation and presentation.
• Administrative Responsibilities
  • Assist with production schedules and daily prep lists.
  • Maintain accurate production records and inventory documentation.
  • Participate in culinary planning meetings and contribute ideas for improving menus, operations, and efficiencies.
  • Perform other duties as assigned by the Executive Chef or Food & Beverage Director.

• Minimum of 3 years of culinary experience in a high-volume restaurant, resort, hotel, or private club environment.
• Previous Sous Chef or senior supervisory kitchen experience preferred.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Excellent leadership, communication, and organizational skills.
• Understanding of food costing, inventory control, and purchasing practices.
• Ability to multitask and perform efficiently in a fast-paced environment.
• Commitment to maintaining the highest standards of cleanliness, professionalism, and hospitality.

• Ability to stand and walk for extended periods.
• Frequently bend, reach, lift, push, and carry up to 50 pounds.
• Ability to work in varying kitchen temperatures, including hot and refrigerated environments.
• Manual dexterity to safely operate commercial kitchen equipment.

• Days, evenings, weekends, and holidays
• Extended hours during golf events, tournaments, weddings, and special member functions

• Health, dental, and vision benefits
• Paid Time Off
• Uniforms provided
• Employee meals during shifts
• Club usage when available.
• Supportive, team-oriented work environment.
• Opportunity to work in a premier private country club focused on hospitality, culinary excellence, and member satisfaction.

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.