Sous Chef- The Club at Forest Ridge

The Club at Forest Ridge, managed by Bobby Jones Links, is a semi-private country club located in Broken Arrow, OK. The Club opened in 1989 and was designed by Oklahoma native Randy Heckenkemper. Our club is the centerpiece of the Forest Ridge community. It provides amenities typically only available at private clubs – two beautiful clubhouses, a meticulously maintained golf course, an exclusive social club, premier services, and an upscale restaurant and bar.Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.Forest Ridge is hiring for a Sous Chef. Primary responsibilities include:Manages the Ridge Club Bistro food and beverage operation.Accurately measures kitchen ingredients and food portions.Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.Develop standards to ensure consistency in food taste and presentation.Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.Provides support and guidance to junior kitchen staff.Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.Incorporates safe work practices and safe food handling standards.Required SkillsSafe Food Handling CertificationProficiency in Excel, Word, and Club Point of Sales systems.Exceptional knowledge of Back of House systems, ordering, and inventory.Communication and leadership skills.Physical Demands & Work Environment RequirementsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.Indoor conditions that may be warm.Work near: grill and fryer.Noise level in the work environment is frequently loud. #J-18808-Ljbffr