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:
• Support daily kitchen operations with a primary focus on butchery, baking, and staff training
• Work side-by-side with the culinary team on the line, stepping into any station as needed
• Lead by example in a hands-on role, filling operational gaps and supporting team success
• Prepare and execute elevated menus with consistency, creativity, and attention to detail
• Coordinate closely with the Front-of-House team to ensure seamless member experiences
• Respond to dietary requests, special preferences, and customized guest needs
• Assist with menu development, prep planning, inventory management, and kitchen growth initiatives
• Maintain organization, cleanliness, and back-of-house excellence at all times
• Train, mentor, and motivate kitchen staff while fostering a collaborative culture
• Adapt quickly in a startup-style environment where flexibility and resourcefulness are essential

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, holidays, and early mornings
• Culinary degree or formal training preferred, but not required