Sous Chef

River Crest Country Club is seeking a Sous Chef to join our Culinary Management Team. Pay is commensurate with verifiable experience.  Located five miles from downtown Fort Worth, River Crest is Fort Worth’s oldest and most storied country club.

River Crest offers an excellent Compensation & Benefits Package as well as a great work environment. Our comprehensive benefits program includes medical, dental, vision, life and disability plans, YMCA membership and Flexible Spending Plans (FSA). These benefits begin the first of the month following 60 days of employment.

Additionally, employees receive Paid Time Off (PTO) and are offered participation in our 401(k) plan.

JOB SUMMARY:

The Sous Chef is responsible for delegating duties to all culinary team members. The Sous Chef will support the Executive Chef and will assist the Executive Sous chef in running daily operations in the kitchen. The Sous Chef will be responsible for overseeing and executing all club functions as well as managing the member’s ala carte restaurant.

QUALIFICATIONS & WORK REQUIREMENTS:

• Basic computer skills with knowledge of Excel, Word and Publisher programs.
•    Experience with writing menus, recipes and working with costing forms.
•    Must possess an outgoing personality as interacting with membership in a professional manner is required.

• Good communication & organizational skills are required. 
• Attention to detail and mental concentration are necessary for accurately performing tasks and tolerating frequent interruptions. 
• Must present a neat and clean personal appearance at all times.
• Must have timely, reliable attendance.
• Must have a professional, courteous & respectful attitude toward members, guests, vendors, co-workers and supervisors.

RESPONSIBILITIES / DUTIES / FUNCTIONS / TASKS:

•    Fully in charge of the banquet department and ala carte in the absence of the Executive Chef/Executive Sous Chef.  Monitor and correct improper behavior of staff.  Report corrective actions to the Executive Chef or Executive Sous Chef.
•    Lead training on the kitchen floor. Delegate job assignments to the cooks with an emphasis on training, team building and mentoring of the staff.
•    Assist Executive Chef/ Executive Sous Chef in resolving any problems that might arise in the kitchen.
•    Prepare food in accordance with club recipes and standards, placing emphasis on quality products and proper cooking techniques.
•    Check all food items for quality and consistency.
•    Create a daily prep list and supervise production of all banquet and buffet functions as well as the member’s ala carte dining. 
•    Ensure all food items are stocked in the kitchen for the daily banquet and ala carte production.
•    Review all posted banquet function and complete all to go orders and pop up parties. 
•    Interact with the membership during all buffets - must be highly visible and able to interact with membership.  
•    Adhere to state and local health and safety regulations.
•    Make sure the staff follows all clubs rules and policies.
•    Ensure that assigned work areas and equipment are clean, sanitary and up to Fort Worth Department of Health standards.
•    Maintain the highest sanitary and culinary standards.
•    Assist the Executive Sous Chef in maintaining security and safety in the kitchen.
•    Prepare all required items on BEO assuring all food is top quality and presented attractively. 
•    Responsible for all buffets and banquets by assisting culinary staff and coordinating with the Executive Sous Chef.
•    Assure all items on the banquet orders are prepared properly and all ala carte food items are prepared properly and consistently.
•    Notify Executive Chef of expected shortages or any other kitchen issues.
•    Direct the ala carte restaurant and assist in all daily kitchen operations.
•    Close all buffets and utilize useable products.
•    Clean and organize all cooler and carts.
•    Supervise culinary staff, dish areas and pastry staff.
•    Check all prepared products and tastes them to ensure quality, consistency and River Crest standard.
•    Create new menu items and foster new ideas.
•    Assist the Executive Chef in writing schedules, ordering product and training staff.
•    Work with the store room and handle ordering and inventory.
•    Know the culinary department budget and assist the Executive chef in making the department target numbers.
•    Ensure our daily staff meal is quality and fresh, always look to improve our offerings, keep all products fresh.
•    Conduct daily sanitation inspections, assuring all items are fresh, dated properly and rotated.
•    Focus on all product utilization, counts and amounts helping food cost. 
•    Build photo catalog.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Frequent lifting, bending, climbing, stooping and pulling; Frequent repetitive motions; Continuous standing and walking.

• Ability to stand 100% of the time
• Ability to work in extreme cold and hot temperatures
• Ability to lift and carry a minimum of 50 pounds during the shift; ability to place items on high shelves
• Ability to bend, stoop and twist
• Will be exposed to common household supplies
• Ability to work in a fast-paced environment

All employment is contingent upon successful completion of a background check and drug screen.

All employees are E-Verified.