Sous Chef/Kitchen Manager with Benefits

Lakewood Yacht Club•Seabrook, TX

9d•Onsite

About The Position

Lakewood Yacht Club (LYC), a private, member-owned club, is accepting applications for the position of Sous Chef. Located on 38 acres on beautiful Clear Lake in Seabrook TX, the Club operates out of one kitchen servicing a bar and lounge, dining room, and four banquet rooms. The proper candidate will have experience in all culinary facets for a la carte and banquet service (up to 300 person events). Experience as a sous chef or executive chef is preferred but not required. If you love the fine arts of being a chef, have professional presentation skills and enjoy working with people this might be the job for you. This position does require you to work nights, weekends and holidays. We offer a competitive salary and a generous benefits package including health insurance, matching 401k plan, and paid time off. Schedule allows two consecutive days off most weeks. We do not offer relocation packages at this time.

Requirements

Motivated self-starter
Stalwart positive attitude
Management/Leadership qualities
Proficiency in culinary areas applicable to Lakewood
Basic Computer skills including MS Office.
Ability to perform under pressure
Capacity to work long hours on your feet
Ability to lift up to 50 pounds above your shoulders

Nice To Haves

Experience as a sous chef or executive chef is preferred
Private Club Experience preferred

Responsibilities

Oversees the prep and execution of a large a la carte menu and a banquet calendar that changes weekly but includes events of up to 300 people.
Generates a positive working environment, motivating employees and developing their skills and abilities in the kitchen.
Controls production cost through proper food handling and waste abatement practices.
Collaborates weekly on specials with the Executive Chef.
Conducts pre-shift meetings with staff to cover menu items, specials, banquets, timelines, tips and tricks, etc.
Provides real time feedback to staff on performance. Negative feedback should be discrete.
Coordinates with the Executive Chef on staff schedules.
Discusses staff issues with the Chef as soon as is appropriate, administers disciplinary action when required.
Conducts interviews and has input on candidates applying for positions in the kitchen.
Participates or conducts daily, weekly and monthly inventory counts, producing food orders and prep sheets as needed.
Continuously works to improve efficiencies and cut costs.
Maintains the appropriate food manager's certification so as to satisfy the requirements of the Department of Health and management of Lakewood Yacht Club.
Writes, reviews and communicates sanitation standards and safety protocols as needed.
Addresses and corrects critical infractions of standards and protocols immediately with staff. Reports such instances to the Executive Chef.
Establishes and enforces a regular cleaning schedule of the entire kitchen.
Ensures that work areas are kept tidy at all times. The kitchen does have visitors on occasion.
Stays current on industry trends.
Employs traditional, ethnic and fusion disciplines in unique and exciting ways.
Exercises creative freedoms and fosters the same with staff.
Consistently produces the highest quality offerings by ensuring quality ingredients, proper production, portion control and appealing plate presentation.
Participates in continuing education.
Other duties as assigned.