Banquet Sous Chef

Ridglea Country Club•Fort Worth, TX

1d•$57,000 - $63,000

About The Position

The Banquet Sous Chef is responsible for producing food for banquet functions, private parties, and special dinners. The role oversees daily production, food and labor costs, waste, and adherence to standard operating procedures and Club safety guidelines. It manages banquet kitchen staff, garde manger, and dishwashers, and coordinates daily with the Executive Chef and Executive Sous Chef.

Requirements

Technical skills and knowledge necessary to perform the required job duties.
Knowledge of Club policies and guidelines in the Ridglea Country Club Employee Handbook.
Ability to work a flexible schedule and overtime when needed.
Availability to work weekends and holidays.
Ability to work well with others as part of a team and assist coworkers.
Outgoing personality and attention to detail.
Honesty, integrity, courtesy, tact, kindness, and respect.
Innovative approach and interest in identifying areas for improvement.
Ability to prioritize work, organize tools and utensils, and communicate or seek assistance as needed.

Responsibilities

Produce food for banquet functions, private parties, and special dinners, ensuring consistent quality, preparation, and presentation.
Use recipes and prepare the correct quantities of mise en place and other foods while minimizing waste.
Check with the Executive Chef or Executive Sous Chef about special items and assist with serving-line preparation as needed.
Manage banquet food and labor costs, monitor production and waste, and take corrective action to meet financial goals.
Manage banquet kitchen staff, garde manger, and dishwashers; delegate tasks, provide clear instructions, and follow up.
Attend weekly kitchen management meetings and communicate daily with the Executive Chef and Executive Sous Chef about operations and reviews.
Follow Club policies, guidelines, safety rules, sanitation practices, and standard operating procedures.
Cool and store food properly; keep the work station, coolers, and kitchen clean, organized, and safe.
Date, label, and cover items in walk-in coolers and freezers, and maintain the Banquet Cooler using FIFO standards.
Maintain current BEOs for kitchen use and a set for banquet staff to review on the Banquet Function Board.
Taste all food produced for banquets.
Maintain professional conduct, appearance, hygiene, and leadership; accommodate reasonable member requests.
Complete assigned tasks accurately and promptly and perform other duties as assigned.