Sous Chef for Northwood Club
About The Position
Northwood Club is seeking a Sous Chef to assist the Executive Chef in overseeing culinary operations. The ideal candidate will have a passion for excellent customer service, extensive knowledge in food presentation, problem resolution, and people management skills. Northwood Club, established in 1946, is a premier country club in Dallas, Texas, known for its exceptional member experience and commitment to quality improvement. This role is crucial in growing the culinary program to enhance member satisfaction and ensure the exceptional execution of services for clubhouse, dining, and banquet functions.
Requirements
- Minimum of 5 years of experience in a culinary management position.
- Manager Level Food Handlers Certification from the City of Dallas.
Nice To Haves
- Previous experience in a platinum level, distinguished emerald or gold club or high-end boutique hotel or resort.
- Commitment to career advancement and personal development.
- Actively participates in Northwood Club Leadership Development Team and Safety Committee.
- Has a true passion for the profession.
Responsibilities
- Perform job functions with attention to detail, accuracy, and a willingness to do what is needed to ensure a high level of service.
- Complete managerial functions as needed in the absence of the Executive Chef.
- Direct and oversee all culinary operations.
- Maintain high-level organizational skills with a professional work demeanor.
- Direct and communicate clearly in all situations, effectively coaching and counseling staff.
- Demonstrate a high degree of understanding of Microsoft Office at an intermediate level.
- Exhibit excellent follow-up skills.
- Possess extensive knowledge of food, menu creation, and managing a high-volume kitchen.
- Be visible and available on the floor during meal service for team and membership.
- Be supportive of the team and create a positive work environment.
- Adhere to and enforce established control procedures for cost and quality, such as food production charts, par inventories, standardized recipes, use records, and food costing sheets, ensuring recipes are followed consistently.
- Maintain and implement daily food prep lists.
- Assist with the ordering of all food products.
- Assign duties to associates for efficient kitchen operation and provide training when needed.
- Assist in achieving budgetary objectives for the Food and Beverage Department.
- Ensure process and requisitions for supplies are accurate.
- Promote effective communication among operational departments that interact with the kitchen, such as banquets, restaurants, 19th Hole, pool, and comfort station.
- Train and supervise associates in the proper preparation of menu items and operation of equipment.
- Ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with health department regulations.
- Assist in the management of department members, including cooks and dishwashers.
- Submit ideas for future goals, operational improvements, and personnel management to the Executive Chef.
- Assist the Executive Chef in monitoring business volume forecasts and planning accordingly in areas of manpower, productivity, costs, and other expenses.
- Maintain excellent service to achieve member satisfaction.
- Maintain flexibility to take on new and different tasks as directed by the Executive Chef.
- Incorporate and ensure safe work practices in job performance and that of their teams.
- Attend staff, food and beverage, and other meetings as required.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
