Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Customer service knowledge, including assessing customer service needs, meeting quality standards for services, and evaluating customer satisfaction.
General understanding of personnel and human resources, including recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Mathematical ability to calculate average cost, daily usage, and inventory-related equations.
High-volume, complex food service operations experience.
Ability to communicate with management, departments, customers, and associates; write reports, business correspondence, and procedure manuals; and present information and respond to questions from groups.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Critical thinking and ability to work autonomously while using time and resources efficiently.
Ability to communicate verbally and nonverbally in a compassionate, non-aggressive manner under pressure.
Interpersonal, organizational, and time management skills.
Ability to meet performance expectations and remain accountable for actions.
Integrity and responsibility.
Flexibility to meet department scheduling demands.
Ability to work unsupervised, take initiative, and work independently or as part of a team to meet deadlines accurately and with attention to detail.
Good judgment and adaptability to ongoing changes.
Ability to work as a team and help work flow efficiently.
Ability to remain current with organizational policies, procedures, and systems.
Ability to demonstrate competency in position responsibilities and requirements within 90 days, as evaluated by the supervisor.
Knowledge of safety procedures, including safe ingredient storage and food preparation temperatures to prevent foodborne illness.
Knowledge of kitchen operations, food preparation and production, standard kitchen equipment, food safety, and sanitation.
Knowledge of food handling techniques and cooking methods.
Knowledge of safety and sanitation rules and practices, and fire safety procedures.
Ability to work in a high-volume, high-stress environment.
Manual dexterity to operate a fire extinguisher and kitchen equipment, including slicers, choppers, processors, and knives.
Basic understanding of kitchen software programs.
Required TABC and food handling licenses.
Ability to read, write, and speak English.
Two to three years of leadership or supervisory experience in a restaurant kitchen.
Ability to perform the physical demands of the role, including standing and walking for extended periods; pushing and pulling; climbing; bending, stooping, crouching, and crawling; tasting and smelling; using arm, leg, and back muscles for extended periods; occasionally lifting and carrying items over 50 pounds; and frequently using hands and fingers.
Ability to work irregular hours and under moderate physical, mental, and emotional stress, with corrected vision and hearing within normal range.
Ability to work indoors and outdoors, including in inclement weather, wet or humid conditions, extreme cold or heat, fumes, odors, dust, mists, gases or poor ventilation, loud noise, moving mechanical parts, hot soapy water, cleaning and sanitizing chemicals, hazardous chemicals, and narrow aisles or passageways; ability to frequently talk and hear.
Responsibilities
Clean and sanitize work areas, equipment, utensils, and dishes.
Check the quality and freshness of ingredients and finished products.
Prepare food and ingredients by measuring, weighing, mixing, preparing accompaniments and garnishes, rinsing, chopping, peeling, and cutting.
Bake, grill, steam, and boil meats, vegetables, fish, poultry, and other foods.
Operate kitchen equipment such as broilers, ovens, grills, and fryers.
Follow preparation guides and recipes to cook entrees, vegetables, sandwiches, and other menu items.
Serve correct portions in accordance with country club standards.
Prepare food in advance as indicated.
Arrange appealing and tasty food items according to provided recipes.
Complete food temperature checks for each meal and taste prepared food to ensure quality.
Assist with developing menu options based on seasonal changes and customer demands, and with planning meal designs.
Evaluate food production, safe handling, and quality to ensure compliance with food service policies and procedures.
Assist with managing and training kitchen staff, coordinating schedules, and overseeing their work; assist with recruiting kitchen staff and conducting employee evaluations as needed.
Maintain inventory, order supplies, and restock as needed.
Assist with managing overall kitchen operations and provide direction in the Executive Chef's absence.
Maintain effective working relationships and communication with other departments and the Executive Chef.
Ensure staff know how to use equipment, facilities, and materials; provide training and coaching as needed.
Set up the workstation with sufficient products and utensils and prepare cooking and food-holding equipment for meal service.
Complete preparation records and store food properly at the end of meal service.
Maintain clean, sanitary, and functional work areas, utensils, and equipment by following 'clean as you go' standards and scheduling routine cleaning.
Organize dry goods, refrigerated and frozen products, and oversee proper labeling, dating, and rotation.
Assist with cooking, preparing, and serving food for special events when required.
Follow appropriate procedures and precautions for lifting and bending.
Comply with federal, state, and local health and sanitation regulations and departmental sanitation procedures, as demonstrated through local health department and third-party audits.
Ensure food preparation and assembly follow established procedures.
Multitask and allocate time appropriately across multiple orders.
Maintain kitchen equipment and notify maintenance of equipment problems or safety hazards.
Apply knowledge of complementary flavor pairings and menu items.
Follow country club policies, procedures, and customer service standards.
Complete daily cleaning, stocking, and organizing responsibilities at the start and end of each shift.
Maintain a safe and clean work environment by following procedures, rules, regulations, and policies.
Communicate appropriately with members, guests, and coworkers and assist with other tasks as needed.
Wear the designated country club shirt and maintain personal hygiene according to company policies.
Follow facility and departmental safety procedures, report incidents, and participate in emergency preparedness drills as appropriate.
Communicate needs through the proper chain of command and contribute to the country club's mission and goals.
While on duty, do not recreate, consume alcohol, or smoke or vape; smoking and vaping are allowed only in the designated area while clocked out on an approved break.
Avoid appearing overly attentive to personal electronic devices in view of members and guests, and do not loiter with non-members or non-registered guests.
Sous Chef
Job Description Department: Restaurant Reports To: Back House Manager Classification: Non-Exempt
Position Goals This job description for the Sous Chef at Crossing Creeks Country Club provides criteria for the evaluation of the Sous Chef position. The Sous Chef at Crossing Creeks Country Club is responsible for providing supportive leadership to the kitchen staff throughout food service, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation, assisting with creating menus and recipes, scheduling, and training employees, and taking on additional responsibilities in the Executive Chef’s absence to ensure the kitchen staff has proper direction. The Sous Chef will strive to uphold the Executive chef’s culinary vision for the restaurant with an eye for quality, taste, and presentation while providing the kitchen staff with consistent strong direction to elevate our menu to the highest dining experience possible.
Duties & Responsibilities Under the direction of the Executive Chef, the Sous Chef at Crossing Creeks Country Club will be responsible for, but not limited to: 1. Cleaning and sanitizing work areas, equipment, utensils, and dishes 2. Checking and ensuring the quality and freshness of ingredients and final products 3. Preparing food and ingredients including but not limited to: measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cutting 4. Baking, grilling, steaming, and boiling meats, vegetables, fish, poultry, and other foods 5. Operating kitchen equipment such as broilers, ovens, grills, and fryers 6. Following preparation guide and provided recipes, cooks, and prepares various entrees, vegetables, sandwiches, and other menu items 7. Offering and serving correct portions to comply with Crossing Creeks Country Club standards 8. Preparing food in advance as indicated 9. Arranging eye-appealing, tasty food items following recipes provided for preparation 10. Completing food temperature checks for each meal 11. Tasting all food items prepared to ensure quality meets expectations 12. Assisting in developing new menu options based on seasonal changes and customer demands 13. Assisting with the preparation and planning of meal designs 14. Evaluating the production, safe handling and quality of all food prepared and distributed to ensure that it is consistent with CCCC policy and procedures for quality food service 15. Assisting with managing and training kitchen staff, coordinating schedules, and overseeing their work 16. Assisting with recruiting new kitchen staff 17. Accountability in maintaining inventory and ordering supplies to ensure kitchen and other areas are well-stocked 18. Restocking inventory as needed 19. Assisting with managing the overall kitchen operations 20. Having a good relationship between other departments to ensure effective communication 21. Ensuring all staff are aware of proper use of equipment, facilities, and materials; provide training as needed and coach staff when materials are mis-managed or not used in accordance with design 22. Assisting with employee evaluations as needed 23. Maintaining regular, clear, and proactive communication with the Executive Chef 24. Setting up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal service 25. Completing preparation records and stores food items properly at close of meal service 26. Maintaining standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for “clean as you go” and scheduling routine cleanings 27. Overseeing and managing the organization of dry good storage, refrigerated and frozen products 28. Overseeing and managing proper labeling, dating, and rotating of products in dry storage, coolers, and freezers 29. Assisting in cooking, preparing, and servicing of food for special events when required 30. Taking necessary precautions and follow correct procedures for lifting and bending 31. Complying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third‐party audits 32. Ensuring that all food preparation and assembling is done in accordance with established procedures 33. Multitasking and allocating time appropriately for multiple different orders 34. Maintaining equipment within the kitchen and notifying maintenance when equipment is not working or of any safety hazards 35. Understanding of unique and complementary flavor pairings 36. Having a thorough understanding and knowledge of all food items on the menu 37. Showing leadership and direction with co-workers and other staff members 38. Adhering to and ensuring compliance with Crossing Creeks Country Club policies, procedures, and customer service standards 39. Other duties as assigned
On Duty Behavior 1. Staff members may not recreate (play sports, swim, golf, racquet sports, etc.) while on duty 2. Alcohol consumption is not permitted while on duty 3. Smoking/vaping is not permitted while on duty; smoking/vaping is only allowed in designated area whilst “clocked out” on approved break 4. Members and guests are not to see or interpret staff as being overly attentive to their phones and/or personal electronic devices 5. No loitering; non-members and non-registered guest are not permitted to be loitering with staff
General Responsibilities & Expectations
1. Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.) 2. Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures 3. Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers 4. Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties 5. Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty 6. Good personal hygiene per company policies 7. Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club 8. Adhering to facility, department, CCCC safety policies and procedures to include incident reporting 9. Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate 10. Maintaining professionalism in job performance and practice 11. Communicating needs through the proper chain of command 12. Displaying integrity and honesty 13. Maintaining a positive attitude towards members, guests, and co‐workers 14. Contributing to meeting the mission and goals of Crossing Creeks Country Club
Position Requirements The requirements for employment as Sous Chef Staff with Crossing Creeks Country Club are: 1. Displays a positive attitude and passion for Crossing Creeks Country Club 2. Customer service knowledge including customer service needs assessment, meeting quality standards for services provided, and the overall evaluation of customer satisfaction 3. A general understanding of personnel and Human Resources including recruitment, selection, training, compensation and benefits, labor relations and negotiation and personnel information systems 4. Understanding of mathematics to help calculate average cost, daily usage, and other inventory related equations 5. Active listening. Provide full attention to what is being said by others, understand the points being made and be able to transition what has been relayed into a clear idea 6. The ability to develop a constructive and cooperative working relationship with others and maintain it over a period of time 7. High volume, complex food service operations experience 8. Ability to communicate on various levels including management, departmental, customer and associates 9. Ability to write reports, business correspondence and procedure manuals 10. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public 11. Ability to define problems, collect data, establish facts, and draw valid conclusions 12. Critical thinking skills; ability to work autonomously and make efficient use of time and resources 13. Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure 14. Strong interpersonal skills, impeccable organizational skills, and time management skills 15. Meeting performance expectations and holding oneself accountable for all actions 16. Integrity and responsibility 17. Flexibility to meet scheduling demands of department 18. Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail 19. Ability to have good judgement 20. Adaptability to ongoing changes 21. Ability to work as a team 22. Takes initiative and always looks for ways to help flow efficiently 23. Remain current with all organization policies, procedures, and systems 24. Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor 25. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness 26. Knowledge of overall kitchen operations, food preparation, production, standard kitchen equipment, food safety and sanitation 27. Knowledge of food handling techniques and various cooking methods 28. Knowledge of safety and sanitation rules and practices 29. Knowledge of fire safety procedures 30. Ability to work in a high volume, high stress environment 31. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. 32. Basic understanding of kitchen software program 33. Maintain TABC/food handling license requirements 34. Ability to read, write, and speak the English language
Education/Experience • TABC / Food Handling license required • 2-3 years in leadership or supervisory experience in restaurant kitchen
Physical Demands • Requires full range of body motion • Standing and maneuvering independently and safely around work area • Standing and walking for extensive periods of time • Eye-hand coordination • Pushing and pulling • Climbing (ascending and descending) • Bending / Stooping / Crouching / Crawling • Tasting / Smelling • Using arm, leg, and back muscles for extended periods • Occasionally lifts and carries items weighing greater than 50 pounds • Requires corrected vision and hearing to within normal range • Requires working under moderate physically, mentally, and emotionally stressful conditions • Working irregular hours • Frequently use of hands and fingers • Potential for cuts and bruises
Work Environment • Both environmental conditions; you will work both inside and out, including inclement weather • Exposure to wet and/or humid conditions • Atmospheric conditions: fumes, odors, dust, mists, gases, or poor ventilation • Extreme cold • Extreme heat • Loud and noisy • Moving mechanical parts • Frequently ahs hands in hot soapy water and/or cleaning and sanitizing chemicals • Working with hazardous chemicals • May be required to work in narrow aisles or passageways • Frequently required to talk and/or hear