Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $79,300.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
vision coverage
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid time off and leave programs
Job Description
Bay Oaks Country Club, located in Houston, Texas, is a prestigious private club known for its exemplary facilities and commitment to exceptional member service. Established as part of the Invited network, the largest operator of private clubs in the United States with more than 130 country, city, and athletic clubs nationwide, Bay Oaks Country Club provides a refined recreational environment featuring championship golf courses, resort-style pools, state-of-the-art fitness and racquet facilities, and gourmet dining experiences. Invited is a renowned hospitality and service organization dedicated to building relationships that enrich the lives of its members, guests, and over 17,000 employees. The... Show More
Job Requirements
- High school diploma or equivalent
- a minimum of 3 years of experience as a Sous Chef
- health and sanitation card
- food service management certification, Serve Safe
Job Qualifications
- High school diploma or equivalent
- food service management certification, Serve Safe
- health and sanitation card
- a minimum of 3 years of experience as a Sous Chef
- a college degree in Culinary Arts or a related field preferred
- demonstrate proficiency with all kitchen equipment
- possess a comprehensive understanding of cost and labor controls
- be well-versed in both traditional and contemporary culinary techniques
Job Duties
- Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality
- ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety
- procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts
- determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines
- analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency
- lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the executive chef’s insights and recommendations to build a high-performing team
- coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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