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in Horseshoe Bay, TX
Sous Chef - Full-time / Part-time
•30 days ago
Hours | Full-time, Part-time |
---|---|
Location | Horseshoe Bay, TX Horseshoe Bay, Texas |
About this job
Horseshoe Bay Resort, in the heart of the Texas Hill Country, is an exceptional, uniquely Texas, AAA-four diamond lakeside resort. Our Associates are the reason we deliver superior customer service and have been named as one of the Best Resorts in Texas. If you know how to deliver five star customer service with true Texas hospitality, then we would love to have you as part of the team!
JOB OVERVIEW: Yacht Club Banquet Sous Chef
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
ESSENTIAL JOB FUNCTIONS:
* Supervises kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures.
* Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
* Maintains purchasing, receiving and food storage standards.
* Ensures compliance with food handling and sanitation standards.
* Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
* Assists Executive Chef with all kitchen operations.
* Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
* Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
* Operates and maintains all department equipment and reports malfunctions.
* Interacts with guests to obtain feedback on product quality and service levels.
* Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
* Leads shifts while personally preparing food items and executing requests based on required specifications.
* Assists in determining how food should be presented and creates decorative food displays.
MINIMUM QUALIICATIONS:
* High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
* 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
ADDITIONAL QUALIFICATIONS:
JOB OVERVIEW: Yacht Club Banquet Sous Chef
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
ESSENTIAL JOB FUNCTIONS:
* Supervises kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures.
* Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
* Maintains purchasing, receiving and food storage standards.
* Ensures compliance with food handling and sanitation standards.
* Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
* Assists Executive Chef with all kitchen operations.
* Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
* Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
* Operates and maintains all department equipment and reports malfunctions.
* Interacts with guests to obtain feedback on product quality and service levels.
* Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
* Leads shifts while personally preparing food items and executing requests based on required specifications.
* Assists in determining how food should be presented and creates decorative food displays.
MINIMUM QUALIICATIONS:
* High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
* 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
ADDITIONAL QUALIFICATIONS: