Demi Chef - Houston, United States - Houston Country Club

Houston Country Club

Verified Company

Houston, United States

6 days ago

Posted by:

Mark Lane

beBee recruiter

Description

:

JOB
SUMMARY:

Demi Chef/Kitchen Supervisor

Support Executive Chef and all Clubhouse management staff in the endeavor to provide the highest quality service and product deemed necessary to satisfy Houston Country Club clientele.

You are looked at as a leader in the kitchen amongst your team.

Your team relies on you to set the tone for the shift and to set good examples for all to follow in the kitchen.

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold foods. Operate ovens, stoves, grills, pizza ovens, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down the workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

As a supervisor, you'll be an important part of every meal we serve and each member's experience in our restaurants.

We take pride in our quality of food and clean effective kitchen.

Our standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our members every day.

Your role as a lead line cook is extremely important to our success. You will be trained on how to perform your skill/job.

Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members.

You will be responsible for high-quality products and the necessary tools and equipment to complete your daily duties.

At the end of the shift, you will check out with the Chef on duty to make sure everyone's station is clean and the kitchen is organized.

Go over any restaurant event orders to make sure all items are ordered and prepped accordingly.

You will have the responsibilities as all other team members with the addition of the leadership responsibilities that the chef hands you before, during, or after service to ensure the kitchen is ready for the next team/next day.

Requirements:

-
Works well with others. Keeps in mind that the kitchen is a
"TEAM" operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.

Assists Chefs in managing all food facilities.
Reports to Chefs and consults with them regarding daily changes and projected business.
Participates as necessary in the weekly menu and banquet planning; attends weekly Food & Beverage meetings as necessary.
Follows work schedule agreed upon with Sous Chef and approved by the Executive Chef or Executive Sous Chef.
Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day's duties, and are performing their duties in accordance with standards set by the Sous Chef.
Follows up by frequently checking employees to see that assigned duties are being performed correctly.
Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
Keeps a constant eye on portion sizes and plate presentation.
Assures a secure workplace by maintaining safety standards and monitoring inventory levels.
Assists Sous Chefs in ordering and inventory control.
Enforces proper food handling procedures, minimizing public health risks and preventing product waste.
Is familiar with all aspects of the kitchen; ready to perform any job when needed.
Communicates respectfully and professionally with culinary team members to achieve goals.
Plans and leads training sessions for stewards on a quarterly basis
Is the point of contact for temporary labor needs; including requesting labor directly, as well as completing and returning labor sheets.
Ensures that stewards have the resources necessary to include uniforms, tools, and ph test strips.
Works in a timely manner. Moving with purpose throughout the kitchen setting the example for showing a sense of urgency among his/her team members.
Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of the menu. Must possess skills to determine and prepare food to proper taste, seasoning, doneness, presentation, timing, and product utilization.
Makes sure oncoming shift is in place and is aware of any outstanding orders.
Must be able to take direction from immediate supervisors. Prepares items assigned on the daily production board.
Attends mandatory kitchen meetings.
Understands and uses standardized recipe cards and production sheets. Uses the correct amount of mise en place