Sous Chef

Troon; Georgetown (TX); On-site; USD 54,000 - 66,000; Full time

Job summary

A leading hospitality company in Georgetown, Texas is looking for a Sous Chef to oversee food preparation and ensure high quality standards in the kitchen. Responsibilities include managing kitchen staff, maintaining safety and sanitation protocols, and assisting the Executive Chef with food ordering. Candidates should have an Associate's degree and two to three years of related experience. This role provides a unique opportunity to contribute to an exceptional dining experience.

Qualifications

• Two to three years of related experience and/or training.
• Food Safety and Sanitation Training.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to quality control procedures for cost and quality.
• Monitors and maintains all kitchen equipment.
• Maintains and directs a quality sanitation program.
• Assists in food product ordering alongside the Executive Chef.
• Assigns duties for efficient kitchen operation.
• Develops existing food concepts and new ideas.
• Helps achieve budgetary objectives for Food and Beverage.
• Processes requisitions for supplies.
• Trains and supervises associates in food preparation and equipment.
• Ensures compliance with health department regulations.
• Assists in staff management, including hiring and training.

Education

Associate's degree (AA)

Job description

Cimarron Hills is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Pay: $60,000

Key Responsibilities of the Sous Chef

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures 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 and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• 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 (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager 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 department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications

• Food Safety and Sanitation Training
• Regular and reliable attendance.