The premier member owned private country club in South Texas. Our dining outlets include fine dining restaurant, main bar with upscale modern cuisine, 19th Hole with casual dining, pool & cabana with al fresco dining and Curbside. Our banquet spaces feature a 7,000 sq. ft. Ballroom for up to 450 guests, an attached 1,000 sq. ft. private room for up to 80 guests, the 1,050 sq. ft. private room for up to 70 guests, the 1,000 sq. ft. party room poolside for up to 120 guests, and the outdoor patio & verandas. Our golf facilities feature a newly renovated 18-hole championship golf course that averages 20,000 rounds, a fully stocked Golf Pro Shop and club repair shop, an 1,800 sq. ft. practice putting green, a newly constructed short game performance area, a two-bay teaching facility outfitted with state-of-the-art fitting systems, and a full shot driving range featuring an additional two chipping areas. Other club amenities include a thriving tennis program, fitness center, aquatics.
“To empower our family of employees through fostering a positive environment, we will provide the most vibrant atmosphere with quality amenities as ‘The Premier’ country club in South Teas, while enhancing the club experience by always striving for excellent service.”
Will oversee the integration of the Pool & Cabana outlet/patio with the 19th Hole outlet/patio operations. Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all other food outlets, banquet events and other functions at the club as needed. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
The ideal candidate will possess the following attributes:
Strong desire to become an Executive Chef, with a commitment to obtaining…
Self-motivated, strong attention to detail, solid work ethic, career oriented, strong organization and interpersonal skills, and leads by example.
Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and four years food production and management experience; or 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
Club, Hotel or Resort experience preferred.
Demonstrated working understanding of business operations and financials
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of club operations, including security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
The desired Executive Sous Chef will be responsible for many typical duties found at a high-end, private golf club. Responsible for being attentive to all members and guest needs while maintaining a positive image.
Duties include, but not limited to:
Manage shifts which include daily decision making, scheduling, and planning.
Demonstrate ingredient knowledge and understanding of culinary trends.
Manage the daily production, preparation and presentation of all food for the club’s restaurant(s) to ensure a quality, consistent product is produced which conforms to the Club’s standards.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met.
Maintain kitchen cleanliness, organizations, and equipment care and maintenance.
Manage on-the-fly requests with ease and poise creating a calm and positive work environment.
Manages labor expectations and plans each scheduled shift accordingly
Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his/her absence.
Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time.
Must be able to work closing shifts, weekends, and holidays as needed
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Additional Salary Information: Salary commensurate with experience - 50 - 70 k Annually
Bonus & commission program
Professional education & dues paid
Health insurance (80% paid by club)