JOB DESCRIPTION

Summary/Objective

Shady Oaks Country Club, one of Fort Worth’s Premiere Country Clubs, is currently seeking Sous Chef to join our Team. Serve as "second?in?command" of the kitchen: assist the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

The club operates two kitchens, the Ala carte restaurant is open 6 days per week, has 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 from Memorial Day – Labor Day.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform 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 the 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.

Physical Demands

Ability to meet physical demands of the job including standing for long periods of time, dexterity to operate culinary equipment, ability to work in extreme temperatures, requires a normal range of hearing and vision, ability to move and lift heavy objects, requires the ability to function professionally in an environment that is both physically and mentally stressful and challenging.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Education and Experience

1. 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.
2. Food Safety and Sanitation Training
3. Experienced in high volume upscale kitchen and scratch cooking.
4. Only candidates with prior management/sous chef experience will be considered for this position!