Kitchen Sous Chef

Westwood Country Club•Austin, TX

2d•Onsite

About The Position

Assist the Executive Chef, 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 assure 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 the 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, positive attitude, culinary expertise, and a genuine desire to exceed expectations of all members and guests.

Requirements

Must have a minimum of two years kitchen management experience
Must have a minimum of two years in the role of Sous Chef
Must have a City of Austin Certified Food Managers Certificate
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.
This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds.

Nice To Haves

Priority for previous fine dining and private Country Club experience.
Should be an experienced, motivated culinary professional with years of kitchen experience and a formal culinary school education.
Must be a dedicated, creative, and determined Sous Chef with the patience to deal with staff and members effectively.
Must have excellent communication skills, a teamwork mentality, and excellent food knowledge in banquet and a la carte service.

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, 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 inspect 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)
Ability to both take and give direction