Chef / Sous Chef / Chef de Cuisine, Executive Sous Chef
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Assists in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards, and food cost control to create quality food products.
Supervises and ensures the production of consistently high-quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily for safe and efficient operation.
Maintains and directs a quality sanitation and safety program.
Assists Executive Chef with the ordering of all food products.
Assigns duties to the team for efficient operation of the kitchen.
Maintains and evaluates existing food concepts.
Assists in the achievement of budgetary objectives for the food and beverage department.
Trains and supervises associates in the proper preparation of menu items and operation of equipment.
Assists in developing ongoing training programs.
Ensures proper receiving, storage, and rotations of food products to comply with health department regulations
Ensure that all products are wrapped, labeled, and dated.
Assists in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of team members, cooks, and stewards.
Regular and reliable attendance.
Assume managerial responsibility in the absence of the Executive Chef.
Regularly streamline and update inventory sheets.
Maintain a professional relationship with all staff.
Continually work on culinary knowledge and skills through demonstrations, specific products, cookbooks, and continuing education classes
Strong management, organizational, leadership, communication, and problem-solving skills are required.
Working knowledge of computer programs is necessary.
Ability to work a flexible schedule, days, nights, holidays, and weekends.
Authorized to work in the U.S.
Certificate from college, technical school, or accredited ACF apprentice program; or three to six months related experience and/or training; or equivalent combination and experience.
Food Safety and Sanitation Training
Experienced in high-volume upscale kitchen and scratch cooking.
Only candidates with prior management/sous chef experience will be considered for this position!
About Shady Oaks Country Club
In 1955, Fort Worth business leader, golf, and community benefactor, Marvin Leonard, bought 12,000 acres of rolling hills on the west side fro the Amon Carter Estate. He thought it would be the perfect place to fulfill his vision of a spectacular country club for his hometown, complete with a picturesque golf course and a small membership roster for congenial people.
In 2005, the clubhouse was replaced with a new efficiently designed facility. We still hold true to his original plan for the club a small, family-like environment with a spectacular golf course along with amenities for everyone.
The club operates two kitchens, the Ala carte restaurant is open 6 days per week, breakfast, lunch, and dinner and services three dining rooms. The second kitchen services the Hogan Room, a full-service restaurant; also, the pool when in season, which opens Memorial Day – Labor Day. We have indoor and outdoor tennis courts, a state-of-the-art fitness center, and a 25-meter swimming pool with a lap lane.
Shady Oaks Country Club is one of Fort Worth’s Premiere Country Clubs.