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Interpersonal skills, sales/negotiating abilities, attention to detail, planning and organizational ability, experience with Microsoft Word, Excel, leadership and time management skills, self-motivated, driven and professional.
Must demonstrate a positive attitude at all timesMust provide outstanding customer service to all internal and external customersBudget ControlAnnual F&B plan per budget.
Security/ConfidentialityPersonnel information.
Working ConditionsMust have open availability to include evenings, weekends and holidays. Will be required to work in fast paced environment.
A positive image projected by this key staff member is essential. A neat and professional appearance must be maintained at all times, along with a respectful, open minded demeanor to members and outside contacts.
A significant amount of time is spent communicating and interacting with various people inside and outside of the club. Reading and writing abilities are often used when communicating with the club outlets and outside contacts when planning menus and services.
TC
The Club at Berry Creek
Sous Chef
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$53,383 / year median in Texas
+9% projected growth
Job Description
POSITION DESCRIPTION SUMMARY
The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for club members and their guests.ESSENTIAL
RESPONSIBILITIESOversee recipe standardizationEnsure plate presentation is correct and consistentMaintain inventory levels and assist Executive Chef with food and labor costsMaintain a well-organized kitchen in a clean and safe mannerEDUCATION AND/OR
EXPERIENCECulinary school graduate preferredTwo years experience in supervisory positionUnderstanding of a la carte and banquet revenue generationGeneral knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expensesTechnical literacy, including Microsoft Office, payroll management and point of sale systemsBilingual (English - Spanish) communication ability preferred.Interpersonal skills, sales/negotiating abilities, attention to detail, planning and organizational ability, experience with Microsoft Word, Excel, leadership and time management skills, self-motivated, driven and professional.
Must demonstrate a positive attitude at all timesMust provide outstanding customer service to all internal and external customersBudget ControlAnnual F&B plan per budget.
Security/ConfidentialityPersonnel information.
Working ConditionsMust have open availability to include evenings, weekends and holidays. Will be required to work in fast paced environment.
A positive image projected by this key staff member is essential. A neat and professional appearance must be maintained at all times, along with a respectful, open minded demeanor to members and outside contacts.
A significant amount of time is spent communicating and interacting with various people inside and outside of the club. Reading and writing abilities are often used when communicating with the club outlets and outside contacts when planning menus and services.