Sous- Chef

Ridglea Country Club•Fort Worth, TX

About The Position

Responsible for production of all food for ala carte. Accountable for all food costs and responsible to oversee daily production, waste and adherence to standard operating procedures for the hot and cold lines. Observe Club safety rules and guidelines.

Requirements

Must be able to work a flexible schedule and/or over time if needed.
Must be available to work weekends and holidays.
Must work well with others as a team and helps to guide Kitchen Staff as needed.
Must have an outgoing personality.
Should have an eye for detail.
Must possess honesty and integrity.
Must be courteous and tactful at all times.
Must be innovative and look for areas that need improvement.
Must treat others with kindness and respect at all times.
Perform other duties as required

Responsibilities

Working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook.
Knowledge - Possesses technical skills needed to fulfill required job duties.
Work Ethic - Exhibits professional attitude towards superiors, colleagues and work. Is timely and checks with South Course Food & Beverage Manager when leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders.
Production- Understands and uses recipes for all items produced. Produces correct amount of product for daily use with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly. Works with South Course Food & Beverage Manager for any special items needed for that meal period, produces correct amount so that time and materials are not wasted. Assists with preparation of other food products on serving line as needed.
Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibits ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns soiled food preparation utensils and other small-ware items to the proper areas.
Sanitation - Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean and during shift and makes sure station is clean and neat for oncoming shift.
Hygiene - Exhibits and uses proper personal hygiene, dresses professionally. Keeps cuts, abrasions and sores covered. Uses rubber gloves when necessary.
Manages food production throughout ala carte to ensure the highest quality preparation and presentation on consistent basis.
Establishes and maintains professional standards of conduct and appearance at all times.
Establishes and adheres to food cost and labor cost goals for ala carte, takes corrective actions as necessary to ensure that financial goals are attained.
Attends monthly kitchen meetings.
Communicates with South Course Food & Beverage Manager on a daily basis, updates them on day-to-day operations and reviews.
Performs and completes assigned tasks given by South Course Food & Beverage Manager in an accurate and timely fashion.
Performs other necessary tasks as needed and as assigned by South Club Manager.
Presents him/ herself in a professional manner at all times showing leadership and self control.
Is sensitive to members' requests and tries to accommodate any reasonable special request.
Manages dating, labeling and covering all items in walk-in coolers and freezers.
Maintains safety and security in workstation.
Responsible for maintaining all walk in coolers using F.I.F.O. standards.
Keeps all walk-in coolers free of debris, hazardous spills and wet floors.
Required to taste all food produced for ala carte.
Is cross-trained on other stations and works them as needed.