Executive Sous Chef – Trophy Club Country Club – Trophy Club, Texas 162037

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Executive Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests.

Responsibilities

  • Oversee recipe standardization
  • Ensure plate presentation is correct and consistent
  • Maintain inventory levels and assist Executive Chef with food and labor costs
  • Maintain a well-organized kitchen in a clean and safe manner

Job Qualifications

– Culinary school graduate

– Two years experience in supervisory position

– Understanding of a la carte and banquet revenue generation

– General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses

– Technical literacy, including Microsoft Office, payroll management and point of sale systems

– Bilingual (English
– Spanish) communication ability preferred.
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

Trophy Club Country Club

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Executive Sous Chef – Stonebridge Ranch CC – McKinney, Texas 161190

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Executive Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests.

Responsibilities

  • Oversee recipe standardization
  • Ensure plate presentation is correct and consistent
  • Maintain inventory levels and assist Executive Chef with food and labor costs
  • Maintain a well-organized kitchen in a clean and safe manner

Job Qualifications

– Culinary school graduate

– Two years experience in supervisory position

– Understanding of a la carte and banquet revenue generation

– General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses

– Technical literacy, including Microsoft Office, payroll management and point of sale systems

– Bilingual (English
– Spanish) communication ability preferred.
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

Stonebridge Ranch CC

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Executive Sous Chef – Haile Plantation Golf Club – Gainesville, Florida 158859

Apply Now

Executive Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests.

Responsibilities

  • Oversee recipe standardization
  • Ensure plate presentation is correct and consistent
  • Maintain inventory levels and assist Executive Chef with food and labor costs
  • Maintain a well-organized kitchen in a clean and safe manner

Job Qualifications

– Culinary school graduate

– Two years experience in supervisory position

– Understanding of a la carte and banquet revenue generation

– General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses

– Technical literacy, including Microsoft Office, payroll management and point of sale systems

– Bilingual (English
– Spanish) communication ability preferred.
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

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Haile Plantation Golf Club

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Executive Sous Chef – Santa Rosa Golf Beach Club – Santa Rosa Beach, Florida 154225

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Executive Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests.

Responsibilities

  • Oversee recipe standardization
  • Ensure plate presentation is correct and consistent
  • Maintain inventory levels and assist Executive Chef with food and labor costs
  • Maintain a well-organized kitchen in a clean and safe manner

Job Qualifications

– Culinary school graduate

– Two years experience in supervisory position

– Understanding of a la carte and banquet revenue generation

– General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses

– Technical literacy, including Microsoft Office, payroll management and point of sale systems

– Bilingual (English
– Spanish) communication ability preferred.
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

Santa Rosa Golf Beach Club

Apply Now