Kitchen Sous Chef

Westwood Country Club•Austin, TX

22h•Onsite

About The Position

Assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events, and other functions at the Club. Supervise food production staff, assist with food production tasks as needed, and ensure that quality and cost standards are consistently attained. This is a full-time, salaried position; however, hours will vary based on scheduled events. A successful Sous Chef must be intimately familiar with all activities of the kitchen. He/she will prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. The Sous Chef is responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. The Sous Chef will help with menu planning, maintaining safety/sanitation standards, and inventory and supply management. Must have a flexible schedule and the ability to work weekends and most holidays, reliable transportation, a positive attitude, culinary expertise, and a genuine desire to exceed expectations of all members and guests.

Requirements

Minimum of two years kitchen management experience.
Minimum of two years in the role of Sous Chef.
City of Austin Certified Food Managers Certificate.
Experienced, motivated culinary professional with years of kitchen experience.
Excellent communication skills.
Teamwork mentality.
Excellent food knowledge in banquet and a la carte service.
Ability to both take and give direction.
Reliable transportation.
Positive attitude.
Culinary expertise.
Genuine desire to exceed expectations of all members and guests.
Ability to speak clearly and concisely to maintain proper, effective communication with members and staff.
Excellent verbal skills are required for overseeing the Club’s line prep cooks and working with the Executive Chef.
Be able to problem-solve.
Be flexible.
Establish and uphold effective working relationships with others.
Work quickly and accurately, both independently and as a part of a team.
Exercise good judgment, perform detailed tasks; understand, follow, and give verbal and written instruction.

Nice To Haves

Previous fine dining experience.
Previous private Country Club experience.
Formal culinary school education.
Dedicated, creative, and determined Sous Chef with the patience to deal with staff and members effectively.

Responsibilities

Prepare food and directly supervise kitchen staff responsible for the daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes.
Oversee a staff of line prep cooks; help mentor, coach, and train the culinary team.
Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production; assumes complete charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef.
Monitors spending to ensure it remains within budget and takes corrective action where necessary to help assure that financial goals are met.
Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
Prepare reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef, Executive Sous Chef.
Assist in the development of training and the provision of professional development opportunities for all kitchen staff.
Consult with dining service staff during daily line-ups; assists in food procurement, delivery, storage, and issuing of food items.
Assist in maintaining security of kitchen equipment, food, and supply inventories.
Expedite food orders during peak service hours.
Supervise, train, and evaluate kitchen personnel.
Close kitchen nightly, ensure security and cleanup, and close-down procedures.
Personally work in any station as assigned by the Executive Chef, Executive Sous Chef.
Help plan energy conservation procedures in the kitchen.
Coordinate buffet presentations.
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are consistently met.
Report all member/guest complaints to the Executive Chef and assist in resolving complaints.
Review employees’ timecards to ensure compliance with posted schedules.
Submit ideas for future goals, operational improvements, and personnel management to Executive Chef, Executive Sous Chef.
Attend meetings/trainings as required.
Maintain a positive, professional manner at all times.
Show initiative and enthusiasm while assisting and directing staff (MATCH: Membership comes first; Attitude is always positive; Teamwork; Challenge - go above and beyond; Honesty – always do the right thing).