Crossing Creeks Country Club // Sous Chef - O'Mally Management Group

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