Pm Sous Chef

A La Cart Sous Chef

Job Description

Position: Reports To:

A La Cart Sous Chef Executive Chef

Supervises:

All Cooks, AM and PM Line Cooks, Receiver-Kitchen Steward, AM and PM Dishwashers, Food runners, Expediter

Job Summary:

Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising all food production for all food dinning room outlets, banquet events and any other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Interaction:

Occasional Interaction: Waiters, Members, Guests, Club Managers, Food Purveyors and Delivery Drivers

Essential Functions:

· Consistently arrives at work in full uniform and on time whether verbally communicated or posted on the schedule, maintaining neat professional appearance and observes personal cleanliness rules at all times.

· Assists the Executive Chef with proper food preparation organization for maximum individual and team productivity and efficiency.

· Assists the Executive Chef with proper staffing/scheduling needs to achieve maximize efficiency to minimize over all payroll expenses.

· Prepares or directly supervises all kitchen staff responsible for the daily preparation and completed food items i.e. soups, sauces, all menu and off menu items including “specials” to ensure that methods of cooking, consistency, flavor, garnishing and portion sizes are correct.

· Consistently maintains standards of food quality, eye appeal, flavor of foods, and minimizing over all waste.

· Assists Executive Chef with food preparation planning and other food related activities such as training of kitchen employees, sanitation and safety.

· Checks that all is in place before service time and inspects presentation of food items to insure that quality standards are met.

· Leads up all preparation and production of staff meals, for both AM and PM Shifts.

· Personally works in any station as assigned by the Executive Chef.

· Assist with maintaining harmony in the kitchen and relationships with the front of the house at all times.

· Maintains all banquet function sheets, updates changes and help when asked to relay changes to all departments.

· Coordinates buffet presentations and set ups, elevations, decorations and greenery.

· Assists the Executive Chef with requisitioning, ordering and issuing of all food and non food product.

· 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.

· Assumes complete charge of the kitchen in the absence of the Executive Chef.

· Perform all work related duties as assigned by Executive Chef or General Manager.

Working Conditions:

· Kitchen setting

· Occasional exposure to hot, cold and freezing temperatures

Special Requirements:

· Ability to keep information confidential

· Must possess an outgoing personality

· Must possess honesty and integrity

· Must be courteous and tactful at all times

· 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

Physical Functions:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to twelve hours per day. .

· Reach with hands and arms.

· Hearing and talking sufficient enough to communicate with members, guests, vendors, and co-workers.

· Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

· Must be able to lift up to 30 lbs

· Independent mobility through clubhouse.

Job Type: Full-time

Pay: $48,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 8 years

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Experience:

• Culinary experience: 8 years (Preferred)
• Cooking: 10 years (Preferred)

Ability to Commute:

• Houston, TX 77024 (Preferred)

Work Location: In person