Sous Chef

Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve Member and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

• Reports to Executive Chef.

• High volume expediting skill, a must.

• Efficient in Excel, Word, Outlook.

• Interacting with Club Members in Dining Room, required.

• Self-starter, good leader and highly motivated.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Inspects supplies, equipment, and work areas to ensure conformance to established standards.

• Instructs cooks and others in the preparation, cooking, garnishing, and presentation of food.

• Monitors sanitation practices.

• Orders or requisitions food and other supplies needed to ensure efficient operation.

• Creates recipes, specs, and control procedures. Demonstrates new cooking techniques, recipes, and equipment to kitchen.

• Monitors member satisfaction. Maintains professional grooming and appearance and acts as a role model according to established policies.

• Must be able to lift 20 pounds or more.

• Supervises kitchen shift operations and ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations as well as Food & Beverage policies, standards and procedures.

• Sets a positive example for Member relations.

• Ensures associates understand expectations and policies.

• Maintains ordering, receiving and food storage standards.

• Performs all duties of kitchen managers and associates as necessary.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Ensures Club policies are administered fairly and consistently.

• Assists Executive Chef with all kitchen operations.

• Recognizes superior quality products, presentations and flavor.

• Communicates performance expectations in accordance with job descriptions for each position.

• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.

• Trains associates in safety procedures.

• Operates and maintains all department equipment and reports malfunctions.

• Interacts with Members to obtain feedback on product quality and service levels.

• Handles Member issues and complaints.

• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO)

The ideal candidate will have the following experience, skills, and knowledge:

• High school diploma or GED; 4 years' supervisory experience as a sous chef, or

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' supervisory experience as a sous chef.

• Food safety certification.

• Certification from American Culinary Federation or other hospitality association.

• Must have working knowledge of Microsoft Office Word and Excel.

• Fine Dining experience required.

• Culinary graduate preferred.

• Passion to excel and leadership ability to form a team, driving high quality results.

• Eye for detail and strong organizational skills.

• Creative menu development skills.

• Diplomatic team player able to foster relationships with Members, guests and staff.

• Possesses characteristics that command a presence in the dining room and able to articulate and educate FOH and BOH.

• Be able to attend meetings as necessary.

• Must interact with Club members in Dining Rooms.

The ideal candidate will have the following competencies and qualities:

• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

• Arithmetic - The ability to add, subtract, multiply, or divide quickly and correctly.

• Must have working knowledge of Microsoft Office- Word, Excel, Outlook.

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

• Member and Personal Service - Knowledge of principles and processes for providing Member and personal services. This includes Member needs assessment, meeting quality standards for services, and evaluation of Member satisfaction.

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.

• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.

• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.

• Building Trust - Ability to interact with others in an honest, fair and respectful way, giving others confidence in one's intentions and those of the organization.

• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.

• Member Focus - Ability to develop and sustain productive Member relationships; actively seeking information to understand and address Member's needs.

• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.

• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

• Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities, using effective approaches for choosing a course of action or developing solutions.

Dallas Country Club is an Equal Opportunity Employer that does not discriminate based on sex (including gender identity, pregnancy, childbirth, or related medical conditions), gender, race, religion, ethnicity, national origin, political affiliation, citizenship status, physical or mental disability, genetic information, marital status, age, sexual orientation, military service, veteran status, or any other status protected by federal, state, or local laws. The company's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.