PM Sous Chef at Mira Vista Country Club

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Sep, 26

Salary

0.0

Posted On

04 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Menu Development, Dinner Service Execution, Banquet Operations, Food Safety Standards, Inventory Management, Staff Mentoring, Expediting, Culinary Production, Labor Efficiency

Industry

Golf Courses and Country Clubs

Description

Description Mira Vista Country Club is seeking a talented and driven PM Sous Chef to join our leadership team and help continue building one of the premier private club culinary programs in North Texas. This position is ideal for a culinary professional who thrives in a quality-focused environment where creativity, organization, professionalism, and consistency are valued every day. We are searching for someone who is passionate about great food, strong kitchen culture, and long-term career growth within a stable and evolving operation. About Mira Vista At Mira Vista Country Club, our culinary philosophy is rooted in craftsmanship, seasonality, and hospitality. We are committed to using exceptional ingredients, thoughtful technique, and refined execution across every aspect of our program — from elevated à la carte dining and wine dinners to large-scale member events and banquets. Our kitchen is team-oriented, standards-driven, and continually evolving. We value individuals who take ownership, lead by example, and bring energy and creativity to the culinary experience. Position Summary The PM Sous Chef will oversee evening kitchen operations and assist in leading all aspects of dinner service, banquet execution, and culinary production. This role requires a strong leader who can maintain high standards under pressure while mentoring cooks and ensuring consistency throughout service. The ideal candidate demonstrates strong culinary fundamentals, effective communication, attention to detail, and the ability to lead with professionalism and urgency. Key Responsibilities • Lead and supervise PM kitchen operations and dinner service execution • Ensure consistency, quality, and presentation standards across all outlets and events • Assist with menu development, daily features, and seasonal programming • Train, mentor, and develop culinary team members • Maintain organization, cleanliness, and proper food safety standards • Expedite service and communicate effectively with front-of-house leadership • Assist with inventory management, prep organization, and labor efficiency • Contribute to a positive, accountable, and professional kitchen culture • Support banquet and special event execution as needed What We Offer • Competitive salary based on experience and ability • Stable year-round operation • Opportunity to work with premium ingredients and creative menus • Professional, team-oriented kitchen culture • Leadership that values innovation, development, and craftsmanship • Opportunities for advancement and long-term career growth • Access to a growing and evolving culinary program committed to excellence At Mira Vista Country Club, we are building a culinary team made up of professionals who care deeply about hospitality, quality, and continuous improvement. If you are passionate about cooking at a high level and want to be part of a kitchen where standards matter, we encourage you to apply. Requirements Qualifications • 3–7 years of progressive culinary experience in high-quality restaurants, hotels, resorts, or private clubs • Previous leadership or sous chef experience preferred • Strong understanding of sauté, grill, broiler, pantry, and banquet operations • Ability to lead calmly and effectively in a fast-paced environment • Strong organizational and communication skills • Passion for ingredient-driven cuisine and refined execution • Self-motivated, dependable, and team-oriented • Desire for long-term growth within a premier hospitality environment

Responsibilities

Oversee evening kitchen operations, including dinner service and banquet execution, while maintaining high quality and presentation standards. Lead and mentor the culinary team to ensure consistency and a professional kitchen culture.