Demi Chef - Houston, United States - Houston Country Club

Description

Job Description

JOBSUMMARY : 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.

· 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 for daily use by using recipe cards and production sheets, with as little waste of time or product as possible, ensuring that time and materials are not wasted.

· Understands and follows sanitation practices. Properly cools and stores all foods. Cleans and sanitizes the workstation and equipment. Keeps station and coolers clean and neat not only during his/her sift, but for the oncoming shift as well. Cleans spills immediately after they occur.

· Returns appropriately packaged unused food products, soiled food preparation utensils, and other small-ware items to the proper storage areas.

· Checks in with immediate supervisor regarding any banquet-assigned food production that needs to be completed.

· Properly assembles all tools and utensils needed to accomplish job duties. Exhibit's ability to prioritize work and ensure that immediate needs are met.

· Understands and shows commitment to teamwork, knowing when to ask for and/or offer help to colleagues.

· Submits daily requisitions to the respective departments before leaving for the day, even if not scheduled for the next shift.

· Checks in with the respective kitchen leader at the beginning and at the end of each shift.

· Coordinates break time with respective Sous Chef. Break(s) must be taken in the designated break areas, which are the locker rooms or staff cafeteria.

· Accommodates any reasonable special requests from club members.

l Must have knowledge of basic culinary fundamentals.

l Must have a working knowledge of sauces, stocks, dressings, and butchering skills.

l Must be able to communicate in and have a basic comprehension of the English language, or be enrolled in classes to enhance the ability to communicate in and comprehend English.

l Must be able to work a flexible schedule and/or overtime as needed.

l Must be available to work weekends and holidays.

l Must work well with others as a team and help co-workers as needed.

l Should have an eye for detail.

l Must possess honesty and integrity.

l Must be courteous and tactful at all times towards club members, superiors, and co-workers.

l Must be innovative and look for areas that need improvement.

l Must treat others with kindness and respect at all times.

l Must perform other duties as required.

l Must conduct him/ herself in a professional manner when on shift.

l Must arrive at and maintain a professional appearance at work.

l Must have a dependable means of transportation to and from work.

l Must provide own knives and some specialty small tools, as required by the job.

OTHER REQUIREMENTS

• Practical cooking demonstration to include: 2 portions of 1 entrée. Entrée should be prepared and presented hot, should be appropriate for formal dinner service. Protein on the entrée should not exceed 5 ounces by weight, pre-cooked. The entrée dish should include protein, starch, vegetable, sauce and garnish. The protein on the entrée should be fabricated during the allotted time (i.e.: whole fish, whole chicken, rack of lamb, whole beef tenderloin, etc.). The time limit for preparation is 1 hour, 30 minutes. At the end of this time the dish is expected to be presented.

EDUCATIONAL /WORKEXPERIENCEREQUIREMENTS

· Must be 18 years of age or older.

· Must have some culinary work experience and be able to pass the practical qualification test.

· Must have an educational / work history reference list available upon request.

WORKINGHOURS

· Will vary as per weekly schedule, club events, and activities.

WORKINGCONDITIONS

· Will vary, working environment is not limited to hot, cold, wet, and/or humid.

DRESS CODE

1. Clean pressed white chef coat uniforms.

2. Chef hat and apron must be worn at all times in the kitchen.

3. Side towel and apron must be removed during restroom and break periods outside the kitchen.

4. Black kitchen pants or black and white checkered. No baggy styles.

5. Full-foot leather closed-back shoes with soles that are non-slip, non-scuffing, oil resistant, and heels no higher than 1 1⁄2 inches.

6. Socks must be worn at all times and must be black.

STANDARD PERSONAL HYGIENE AND APPEARANCE

1. Hair – Must be clean, of natural shades, and well maintained. The culinary standard does not include extremes in dying, styling, or coloring. Hair length must be maintained above the top of the collar by means of a cut, food-grade hairnet, or restraint. Mustaches are permitted if neatly trimmed above the upper lip and corners of the mouth.

2. Make-up – The appropriate use of make-up is to enhance natural features and create a fresh appearance and must be kept at a minimum. Conservative lipstick permitted.

3. Cologne/Perfume – The use of antiperspirant and/or deodorant is recommended. The use of strong, heavy scents and fragrances is unacceptable.

4. Fingernails – Kept clean and trimmed to the end of the finger. No nail polish permitted.

5. Jewelry – The only facial jewelry permitted is a pair of stud earrings worn in the earlobe. Dangle or hoop earrings are not allowed. Wristwatches must be removed from wrists but may be secured on the jacket. One, a plain wedding band is allowed. Any other form of jewelry is unacceptable.

6. Keeps cuts, abrasions, and open sores covered.

7. Uses food-safe rubber gloves when necessary.

PHYSICALFUNCTIONS

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee will be required to:

· Stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl, and/or sit up to 10 hours per day.

· Use hands to reach, finger, handle, or feel objects, tools, and/or controls.

· Hear and speak sufficiently enough to communicate with members, guests, and co-workers.

· Read, possess distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

· Push, pull, or lift up to 40 lbs.

· Be independently mobile throughout the Clubhouse.

Houston Country Club offers an excellent benefits package. After 60 days, full time employees are eligible for:

· Choice of three medical plans, including prescription coverage

· Choice of two dental plans

· Vision insurance

· Employer-paid life and long-term disability insurance

· Voluntary life insurance for spouses and dependents

· Employer paid Employee Assistance Program (EAP)

Paid Time Off accrues every pay period and may be used after 6 months of employment.

Once eligibility criteria are met, our 401(k) plan allows employees to choose between pre- and post-tax contributions, and we match dollar for dollar up to 4% with immediate vesting.

The Houston Country Club Scholarship Fund was established to assist our employees, their children, and their grandchildren pursue their higher education goals. Recipients may receive up to $10,000 per year to be used for tuition, books, and fees.