Sous Chef

Job Title: Sous Chef
Location: West Texas (Panhandle)

Childress Hall is looking for a Sous Chef to join the culinary leadership team at one of the most unique and exclusive golf and hospitality destinations in the country.

Childress Hall is an extraordinary, members-only golf and hospitality destination located in the remote sandhills of West Texas. Set across more than 2,400 acres overlooking the Prairie Dog Town Fork Red River, the property is quickly becoming one of the most talked-about private golf clubs in the world. Featuring world-renowned golf course architecture from Tom Doak and Gil Hanse, Childress Hall blends rugged natural beauty with elevated service, authentic hospitality, and unforgettable member experiences.

Inspired by the great Scottish and Irish links-style golf destinations, Childress Hall delivers a highly personalized guest experience rooted in excellence, warmth, and attention to detail. This is a rare opportunity to join a growing culinary and hospitality team at a truly unique destination property.

The Sous Chef is responsible for supporting all aspects of kitchen operations while working closely with the Executive Chef and Chef de Cuisine to maintain exceptional culinary standards, operational excellence, and elevated member experiences. This role requires a highly adaptable, hands-on culinary professional who thrives in a collaborative and fast-paced environment.

We are a hospitality-driven organization focused on delivering unforgettable member experiences through elevated cuisine, teamwork, and genuine service.

We’re seeking a motivated and resourceful culinary leader who enjoys being on the line, mentoring staff, and contributing to a high-performing kitchen culture. This role is ideal for someone who combines strong technical culinary skills with a proactive and solutions-oriented mindset.

You will play a key role in maintaining and elevating the culinary experience across the property, so if you are energized by hospitality, teamwork, and excellence in execution, we want to hear from you.

Strong operational and culinary skills are essential — but the ability to lead with humility, adaptability, and a team-first mentality is what truly defines success in this role.

Benefits:
• Health, dental, and vision insurance options
• Paid holidays observed
• Strategic summer planning sessions while courses are closed (July & August)
• Employee golf access during off-peak times
• Work alongside a close-knit, highly collaborative team
• Be a key part of an innovative and growing hospitality destination
• Long-term professional growth opportunities

Day in the Life

• Lead daily kitchen operations through a hands-on leadership approach, working alongside the culinary team while supporting every station as needed.
• Prepare, trim, season, smoke, rest, slice, portion, and finish premium barbecue proteins.  Including brisket, ribs, pork, poultry, sausage, and specialty meats while maintaining exceptional quality and consistency.
• Monitor smokers and pits throughout extended cooking cycles, including early mornings, overnight production, weekends, and holidays as business demands.
• Evaluate meats by texture, tenderness, bark development, temperature, appearance, and overall quality—not simply by cook time—to ensure every product meets established standards.
• Support butchery, meat fabrication, baking, and other core kitchen functions while executing elevated menus with precision, creativity, and attention to detail.
• Develop production plans based on forecasted member volume and seasonal demand while maintaining consistent flavor, moisture, presentation, and portion control.
• Track yields, food costs, inventory, shrinkage, waste, and purchasing needs while assisting with vendor relationships for meats, wood, charcoal, seasonings, and kitchen supplies.
• Properly rest, hold, cool, reheat, and store products while maintaining strict food safety, sanitation, HACCP, and health department compliance.
• Partner with culinary and operational leadership on menu development, catering, special events, and continuous improvement initiatives.
• Collaborate closely with Front-of-House teams to deliver exceptional guest experiences, accommodate dietary requests, and execute customized service.
• Establish and maintain opening, closing, cleaning, equipment maintenance, and operational procedures for smokers, pits, prep areas, and the kitchen.
• Recruit, train, mentor, and develop cooks, line cooks, assistant pitmasters, and kitchen staff on butchery, smoker operation, food preparation, quality standards, and operational excellence.
• Foster a disciplined, collaborative, and team-oriented kitchen culture by leading with professionalism, accountability, adaptability, and a willingness to step wherever needed.

Requirements:
• 2+ years of experience as a Sous Chef or strong Senior Line Cook in an elevated hotel, privately owned steakhouse, resort, or private club environment
• Strong knowledge of dry aging, protein fabrication, filleting, and butchery techniques
• Comfortable and confident working the line daily in a hands-on leadership role
• Strong communication, leadership, and organizational skills
• Ability to thrive in a remote, close-knit, highly collaborative environment
• Adaptable, proactive, and solutions-oriented mindset with the ability to pivot quickly
• Passion for hospitality, outdoor recreation, and creating memorable guest experiences
• Willingness to work flexible schedules, including weekends and early mornings
• Culinary degree or formal training preferred, but not required