Sous Chef/Chef de Cuisine/Executive Sous

     Processio is recruiting these positions on behalf of our client Freestone Lake and Golf

                                   *These positions will operate out of Fairfield, Texas*

About Us:

Freestone is a luxury lake and golf club encompassing the largest privately owned lake in the United States. Set upon 5,000 acres of open water, rolling hills and Savannah Post Oaks, Freestone provides a generational retreat for family and friends halfway between Dallas and Houston. The breathtaking property provides water-front golf at a championship level, trophy bass fishing, boating without public access, and all of the activities and amenities a family should expect from a world-class, private resort.

Position Summary:

We are seeking Sous Chefs, Chef de Cuisines, and Executive Sous Chefs to join our team and help curate a luxurious experience for our members and guests. These roles will support multiple high end restaurants throughout the property. Candidates applying for this role will perform a demo for the Vice President of Culinary. Chefs with experience (all skill levels) in 4-star establishments or better are encouraged to apply. 

Qualifications:

• High school diploma or equivalent vocational training certificate
• 2 - 4 years experience in the culinary department at a luxury hotel, country club, or restaurant
• Approved/Recognized Food Handling/Sanitation Certificate
• General understanding of menu planning, preparation, and food presentation
• General understanding of kitchen management (sanitation, maintenance, operations)
• General knowledge of operations
• Ability to compute basic mathematical calculations
• Ability to speak English and communicate with others
• Willing to support occasional events in Dallas or within a 50 mile radius of Dallas (this is a short window and not long-term)
• Ability to work 40-50 hours a week and some weekends

Essential Job Functions:

1. Serves in a lead capacity providing coaching, direction, guidance, and training to pastry staff.
2. Ensures that all BOH employees have successfully completed Training Certification process within 60-days of hire or transfer.
3. Works with the Executive Chef and Purchasing Director in the purchase and research of specialty items.
4. Develops creative and exciting menu products that are both appetizing and visually appealing.
5. Plans, preps, sets-up and provides quality service in all areas of production.
6. Monitors all mise en place to ensure it is completed consisted with standards.
7. Ensures all functions are walked prior to start of function and all set-ups are correct and consistent with standards.
8. Meets with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance on a regular basis; and discuss any and all concerns.
9. In the absence of the Executive Chef, ensures that all assigned staff has reported to work; documents any late or absent employees.
10. Assigns and coordinates daily production and prep work for the culinary staff to complete.
11. Establishes priority items for each day based on needs and work load
12. Communicates additions or changes to the assignments as they arise throughout the shift. Identifies situations which compromise the department's  standards and deletes these tasks.
13. Monitors performance of culinary staff and ensure all procedures are completed to the department standards; and address any and all performance concerns to their immediate supervisor. Ensures that all culinary staff assignments are completed before they leave work area.
14. Ensures that all work stations have required tools, equipment and supplies according to standards
15. Inspects the cleanliness, organization, and working condition of the pastry shop, pastry service area and work stations including all tools, equipment and supplies. Rectifies deficiencies.
16. Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs.
17. Requisitions the necessary supplies for the day's tasks. Ensures timely and accurate ordering.
18. Submits maintenance work order and follows-up as necessary.
19. Abides by state sanitation/health regulations and the hotel’s Food Safety program requirements.
20. Communicates any assistance needed during busy periods to the Executive Chef to ensure excellent service to guests.
21. Ensures that all products are efficiently used and waste is minimized. Uses excess items in daily specials or elsewhere
22. Maintains production charts according to departmental standards.
23. Prepares all dishes following recipes and yield guides, according to company standards.
24. Ensures that closing duties are completed according to department standards:
25. Assists Staff wherever required to ensure excellent service to guests.
26. Implements and uses Culinary Log Book on a daily basis.
27. Performs other related duties as required.

Benefits: Medical, dental and vision. 

Salary : $60,000 - $140,000