Sous Chef - Leawood, United States - Hallbrook Country Club

Description

Job Description

About Hallbrook

This is an exciting time at Hallbrook as we look to open our $22 million renovation of our dining, merchandising, golf, and recreation areas. With the addition of these new spaces, we are excited to expand our team and provide opportunities of growth and development.

Hallbrook Country Club is a caring community in Leawood, Kansas where members gather with family and friends to play, train, dine and relax. Guided by our discerning membership, Hallbrook takes bold strides as a leader amongst Kansas City clubs. A commitment to quality and the development of authentic connections guide our staff's daily interactions.

Hallbrook Country Club offers competitive pay, along with:

• Free Employee Meals
• Flexible Scheduling
• Employee Events
• Double Pay on Holidays Worked
• Discounts at the Pro Shop
• Golf Privileges
• Health Insurance
• Parental Leave
• 401(k) Retirement Plan & Match
• Generous Bonuses
• Paid Time Off
• and more

Overview

This posting is hiring for opportunities at our new high end restaurant As a Sous Chef you will assist the executive sous chef in supervising food production for food outlets and other functions at the club. Oversees food production personnel, organizes food production tasks and assures that quality and cost standards are consistently attained. Works with Executive Sous Chef to create and maintain seasonal menus that accommodate all club members. Able to quickly step into leadership role in a la carte services. Mentor, train and coach line cooks and dishwashers. Continue to elevate the culinary experience and employee culture at Hallbrook Country Club.

Responsibilities

Operations

• Has the ability to proficiently work all stations in kitchen.
• Develops standardized recipes with other members of the culinary team. Trains staff on expectations of recipes.
• Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Creates a strong working relationship with FOH management team.
• Assists in maintaining security of kitchen, including equipment, food and supply inventories.
• Expedites food orders during peak service hours.
• Checks mise en place prior to service and inspects presentation of food items to ensure that quality standards are met.
• Reports any member and guest complaints to Executive Chef and or Front of House managers. Assists in service recovery when needed.
• Performs other appropriate tasks assigned by the executive chef, or executive sous chef.
• Maintains kitchen production, assigns and completes tasks for production.

Leadership

• Creates a strong working relationship with BOH & FOH management team.
• Promotes and assists with the professional development of culinary staff.
• Consults with FOH managers and dining service team during daily line-ups.
• Supervises and trains kitchen personnel.
• Is an ambassador for Halbrook's Employee Culture

Administrative

• Monitors kitchen employee's compliance with posted schedules.
• Attends weekly food and beverage meetings including Banquets/Events meetings and weekly chefs meeting.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Assists in food procurement, delivery, storage and issuing of food items.

Safety & Sanitation

• Responsible for consistent use of safe work practices by all restaurant, banquet, pastry and dish staff.
• Understand and consistently follow proper sanitation practices including those for personal hygiene.
• Ensures kitchen is properly closed and clubhouse/bistro is secure prior to ending shift.
• Ensures daily opening and closing checklist has been completed by line staff prior to leaving.
• Ensures storage areas (coolers included) are labeled, clean and free of debris.
• Ensures food storage areas are secured prior to leaving building.

Other Duties

• Attending departmental staff meetings.
• Assist with monthly inventory.
• Performs other special, ad hoc duties as requested by the executive chef or executive sous chef.

• 2 years+ relevant kitchen management experience.
• 3 Years plus working in a professional kitchen.
• Serve safe or food handlers' certification preferred.
• Must be able to work in a busy environment while maintaining organization, attention to detail and focusing on cleanliness.
• Ability to be on feet for up to 100% of the prescribed shift.
• Ability to lift 50 pounds, able to stand, bend, stoop, twist and turn for prolonged periods of time.
• The position will require working inside and outside various times of the year.