Sous Chef

Royal Oaks Country Club Houston•Houston, TX

54d•Onsite

About The Position

Assist the Executive Sous Chef and Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, help with food production tasks as needed and assure that quality and cost standards are consistently reached. Occasional interaction with members and guests during special events.

Requirements

Ability to keep information confidential
Must have an outgoing personality
Must have honesty and integrity
Must always be courteous and tactful
Must treat others with kindness and respect
Ability to effectively communicate policy and programs in a professional manner to employees and Managers.
Good supervisory skills
Ability to appear for work on time
Ability to interact well with co workers
Ability to understand and follow posted rules and procedures
Ability to follow directions from a supervisor
While performing the duties of this job, the employee must occasionally stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
Use hands to finger, handle, or feel objects, tools and/or controls.
Reach with hands and arms.
Hearing and talking sufficiently to communicate with members, guests, vendors, and co-workers.
Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Must be able to push, pull or lift weights up to 30 lbs.
Independent mobility through clubhouse.

Responsibilities

Prepares or directly Supervises: 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
Assists the Executive Chef and Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production if needed
Assists Executive Chef and Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
Consistently maintains standards of quality, cost, eye appeal and flavor of foods
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
Works in any station as assigned by the Executive Chef if needed
Helps plan energy conservation procedures in the kitchen
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Assists in keeping security of kitchen including equipment food and supply inventories
Assists in food procurement, delivery, storage and issuing of food items
Expedites food orders during peak service hours
Supervises, trains and evaluates kitchen personnel
Coordinates buffet presentations with Executive Sous Chef
Checks in place before service time and inspects presentation of food items to ensure that quality standards are met
Reports all member/guest complaints to the Chef and assists in resolving complaints
Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
Maintains all banquet function sheets, updates all changes and relays changes to all departments.
Monitor the production of all stocks.
Perform all work-related duties as assigned by Executive Chef/Exec. Sous Chef