Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,900.00 - $71,300.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Bay Oaks Country Club, located in Houston, TX, is a prestigious private club that has been serving its members since 1957. As part of the esteemed Invited network—America's largest owner and operator of private clubs—the club offers an exceptional environment for its members and guests, boasting championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. Invited is dedicated to enriching the lives of its members and supporting over 17,000 employees nationwide. Their commitment to excellence and inclusivity has made Invited a leader in the hospitality and service industry, fostering a community where employees are... 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
- A minimum of 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
- 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, and be well-versed in both traditional and contemporary culinary techniques (preferred)
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
You may be also interested in: