What are the responsibilities and job description for the Sous Chef position at Bluejack National?
ESSENTIAL FUNCTION(S):
Employees of Bluejack National ensure that the highest level of service is offered to members and guests by providing personal, gracious and professional service. As Sous Chef you will assist the Executive Chef in monitoring the operation and function of the assigned kitchen. You will uphold the quality and standard of food, test cooked food and checks on its taste, appearance and freshness. You will ensure mis-en-place must be always well prepared and will be responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel issues.
You will be responsible for upholding the Bluejack National Mission Statement:
“To create exceptional lifestyle experiences one family, one member, one guest at a time.”
You will be responsible for upholding the Bluejack National Cultural Belief Statements:
Integrity First: I am accountable to be honest and always do the right thing.
Be Remarkable: I seek ways to be extraordinary and deliver a positive impact every day.
Empowerment: I have the skills, resources, and authority to create memorable experiences.
Value People: I empathize and respect others.
Speak-Up: I seek, listen, and provide candid feedback to improve performance.
Be Dependable: I am loyal to the team and committed to the Bluejack mission and experience.
JOB DUTIES:
- The Sous Chef job duties will include involvement in all aspects of Food and Beverage culinary operations in all outlets, major club functions and other projects and activities assigned to throughout the Bluejack community. This position will have a close working relationship with the Food & Beverage front of house team, Events team, and Member Services team including crossover duties in multiple areas.
RESPONSIBILITIES:
- Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
- Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation.
- Helps the Executive Chef with menu planning, inventory, and managing of supplies.
- The Sous Chef also assist to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
- Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
- Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
- Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
- Ensures all cooks have all necessary ingredients, equipment, and recipes.
- Ensures all food is consistently prepared and presented according to company standards.
- Takes on administrative or other necessary tasks as laid out by Executive Chef such as taking and recording inventory, and following up on orders with purveyors.
- Aids in maintaining portion sizes, and testing new recipes.
- Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
- Maintains standard of cleanliness and organization in kitchens and food storage areas.
- Aids in identifying and analyzing ongoing training needs of staff.
- Assists and gives feedback on weekly menu changes.
- Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Human Resources, as appropriate, in performing above duties.
- Conducts daily briefing and de-briefing in the absence of the Executive Chef.
- Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
- Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
- Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
- Performs other tasks as assigned by Executive Chef.
APPROXIMATE SCHEDULE AND HOURS:
- Weekdays, weekends and Holidays. Schedule flexible as business.
JOB REQUIREMENTS:
- At least 2 years of Sous Chef experience in a 5 star hotel, high end restaurant, or in a notable club setting.
- Culinary degree from an accredited institution or comparable experience.
- Strong understanding of HACCP.
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the organization’s financial goals.
- Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed.
PHYSICAL JOB REQUIREMENTS:
- Lifting/Pushing/Pulling/Carrying/ Bending/Kneeling
- Should be able to lift and carry up to 25 lbs.
- This position requires an above average amount of physical labor such as bending, stooping, walking, reaching and standing. This position requires this type of activity throughout the day.
- This position requires office and computer time, and thus, there can also be extended periods at a desk.
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