What are the responsibilities and job description for the Sous Chef - Casual Dining position at Hallbrook Country Club?
Description
About Hallbrook
This is an exciting time at Hallbrook as we have recently opened 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 guides our staff's daily interactions.
Hallbrook Country Club Offers Competitive Pay, Along With
Supervises production and execution of food needed for a la carte dining and or any relevant event culinary needs. Assists and communicates with Executive Sous Chef and Chef de Cuisine regarding ordering, receiving, production prep lists, and everyday menu needs. Maintains a clean work environment and inspects mise en place daily for service. Can communicate effectively with team members and always conducts his/herself in a professional manner.
Responsibilities
Operations
About Hallbrook
This is an exciting time at Hallbrook as we have recently opened 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 guides 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!
Supervises production and execution of food needed for a la carte dining and or any relevant event culinary needs. Assists and communicates with Executive Sous Chef and Chef de Cuisine regarding ordering, receiving, production prep lists, and everyday menu needs. Maintains a clean work environment and inspects mise en place daily for service. Can communicate effectively with team members and always conducts his/herself in a professional manner.
Responsibilities
Operations
- Assures that food quality standards are met during a la carte breakfast, lunch and dinner service periods.
- Communicates shortages, equipment issues or staff issues to culinary leadership team.
- Conducts daily opening/closing checks for all kitchen related areas.
- Assist in the training and on-going supervision of all employees involved with food production.
- Assist in the training and on-going supervision of dishwashers.
- Recommends specials for weekly feature program.
- Completes requisitions for food items coming from clubhouse.
- Assists in completing daily prep list, maintains organization, label dating (FIFO) and cleanliness of production cooler.
- Fill in shifts for culinary leadership team or line cooks when necessary.
- Ensures line staff has completed daily mis en place sheets.
- Conducts daily line checks, looking for quality, consistency, and proper storage of all mis en place items.
- Receives and inspects food and supplies deliveries. Checks for quality, stores appropriately.
- Produces employee meals in accordance with weekly menus.
- 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
- Monitors kitchen employee’s compliance with posted schedules.
- Uses production guide to create prep lists for food production.
- Assists in food procurement, receiving, storage and issuing of food items.
- Responsible for consistent use of safe work practices by all restaurant, banquet, and dish staff.
- Understand and consistently follow proper sanitation practices including those for personal hygiene.
- Ensure kitchen is properly opened according to daily checklist.
- Ensures storage areas (coolers included) are labeled, clean and free of debris.
- 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.
- Regular and predictable attendance required.
- 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.
