Sous Chef - 20th Hole- Task Force

Overview

Black Desert Resort, located in Southern Utah, delivers elevated luxury experiences surrounded by striking desert landscapes. The 20th Hole is a premier dining venue serving resort guests, golfers, and visitors with refined cuisine and high-touch service.

This Task Force Sous Chef role is a temporary assignment designed to support kitchen operations during peak periods, openings, special events, or staffing transitions. The position requires immediate readiness, adaptability, and strong execution in a fast-paced luxury resort environment.

The Task Force Sous Chef supports culinary leadership at the 20th Hole by assisting with daily kitchen operations, food execution, and team oversight during the assigned task force period. Reporting to the Executive Chef or acting culinary leader, this role ensures food quality, consistency, and safety standards are upheld while providing hands‑on leadership and operational stability. This is a temporary, on‑site assignment with a defined start and end date based on operational needs.

• Location: Onsite at Black Desert Resort

• Assignment Type: Task Force / Temporary

• Shift &
  
  Schedule:
  
  Based on operational needs, including evenings, weekends, and holidays

• Compensation: Task force pay structure based on assignment length and scope. Details provided prior to assignment acceptance.

• Travel, Housing, and Meals: Travel arrangements, housing accommodations, and meals are provided for the duration of the task force assignment

• Support daily kitchen operations to ensure timely, high-quality food preparation and service

• Lead, guide, and support kitchen staff during assigned shifts

• Maintain food quality, consistency, and presentation aligned with resort standards

• Assist with menu execution and seasonal offerings as directed by the Executive Chef

• Monitor inventory, ordering, and food usage to control waste and costs

• Enforce all food safety, sanitation, and health code requirements

• Coordinate food preparation for regular service and special events

• Train and coach kitchen staff on techniques, safety procedures, and best practices

• Assist with scheduling coverage and shift execution during the task force period

• Partner with front‑of‑house leadership to ensure a seamless guest experience

• Step into leadership coverage as needed to support operational continuity

• Minimum of 4 years of culinary experience in a upscale resort environment, with at least 2 years in a leadership or sous chef role.
• Strong leadership and team management skills, with the ability to mentor and develop kitchen staff.
• Excellent organizational and multitasking abilities in a fast‑paced environment.
• Strong knowledge of food safety regulations, sanitation standards, and kitchen best practices.
• Experience with menu development, inventory management, and food cost control.
• Passion for culinary innovation and commitment to delivering exceptional guest experiences.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the resort’s dining operations.

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