Job Overview
Employment Type
Full-time
Compensation
Salary
Range $43,900.00 - $59,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
The Club at Forest Ridge is a distinguished semi-private country club located in Broken Arrow, Oklahoma. Established in 1989 and designed by renowned Oklahoma native Randy Heckenkemper, this club has grown to become a cherished centerpiece of the Forest Ridge community. With two elegant clubhouses, a meticulously maintained golf course, and exclusive amenities often reserved for private clubs, Forest Ridge offers a refined and welcoming environment for its members. Its upscale restaurant and bar provide a premium experience curated to complement its premier services, delivering exceptional quality and comfort in a beautiful setting.
Managed by Bobby Jones Links, a respected club management and development company based in Atlanta, Georgia, the Club at Forest Ridge benefits from decades of expertise in catering to private, resort, daily fee, and public golf courses. Founded in 2000, Bobby Jones Links emphasizes a commitment to outstanding service, striving to create memorable experiences for members, guests, and employees alike. The company's philosophy embodies core values such as making people happy, keeping promises, striving for excellence, being driven, and fostering continuous growth. This cultural foundation elevates the way Forest Ridge operates, reflecting the high standards set forth by Bobby Jones himself, who famously said, “The secret of golf is to turn three shots into two.” This pursuit of excellence permeates everything from club operations to guest experiences.
The Club at Forest Ridge is currently seeking a dedicated Sous Chef to oversee the food and beverage operations of the Ridge Club Bistro. This is an excellent full-time opportunity for culinary professionals passionate about food quality, kitchen management, and guest satisfaction. The Sous Chef plays a pivotal role in maintaining the club’s reputation for exceptional dining by managing kitchen operations, ensuring consistency in food taste and presentation, and supporting the culinary team. This role involves close collaboration with the front of the house service team to guarantee quick and efficient ticket times and excellent customer service.
The Sous Chef's responsibilities include overseeing kitchen inventory, measuring ingredients accurately, developing food and beverage promotions alongside the Executive Chef, and maintaining safe work and food handling practices. Leadership and communication skills are essential, as the Sous Chef is also responsible for mentoring junior kitchen staff and ensuring they are well-informed about menu items. Proficiency with point of sale systems, Excel, and Word is necessary to manage ordering, inventory, and sales effectively.
Working at the Club at Forest Ridge means being part of a vibrant, service-driven environment where teamwork and excellence are paramount. The physical demands of the position require stamina and strength to manage extended periods of standing, walking, lifting, and handling kitchen equipment safely. Employees should be comfortable working in a fast-paced environment that can be noisy and warm, particularly in proximity to grills and fryers. With a culture built on respect, growth, and high standards, the Club at Forest Ridge offers a rewarding career path in club hospitality and culinary arts.
Managed by Bobby Jones Links, a respected club management and development company based in Atlanta, Georgia, the Club at Forest Ridge benefits from decades of expertise in catering to private, resort, daily fee, and public golf courses. Founded in 2000, Bobby Jones Links emphasizes a commitment to outstanding service, striving to create memorable experiences for members, guests, and employees alike. The company's philosophy embodies core values such as making people happy, keeping promises, striving for excellence, being driven, and fostering continuous growth. This cultural foundation elevates the way Forest Ridge operates, reflecting the high standards set forth by Bobby Jones himself, who famously said, “The secret of golf is to turn three shots into two.” This pursuit of excellence permeates everything from club operations to guest experiences.
The Club at Forest Ridge is currently seeking a dedicated Sous Chef to oversee the food and beverage operations of the Ridge Club Bistro. This is an excellent full-time opportunity for culinary professionals passionate about food quality, kitchen management, and guest satisfaction. The Sous Chef plays a pivotal role in maintaining the club’s reputation for exceptional dining by managing kitchen operations, ensuring consistency in food taste and presentation, and supporting the culinary team. This role involves close collaboration with the front of the house service team to guarantee quick and efficient ticket times and excellent customer service.
The Sous Chef's responsibilities include overseeing kitchen inventory, measuring ingredients accurately, developing food and beverage promotions alongside the Executive Chef, and maintaining safe work and food handling practices. Leadership and communication skills are essential, as the Sous Chef is also responsible for mentoring junior kitchen staff and ensuring they are well-informed about menu items. Proficiency with point of sale systems, Excel, and Word is necessary to manage ordering, inventory, and sales effectively.
Working at the Club at Forest Ridge means being part of a vibrant, service-driven environment where teamwork and excellence are paramount. The physical demands of the position require stamina and strength to manage extended periods of standing, walking, lifting, and handling kitchen equipment safely. Employees should be comfortable working in a fast-paced environment that can be noisy and warm, particularly in proximity to grills and fryers. With a culture built on respect, growth, and high standards, the Club at Forest Ridge offers a rewarding career path in club hospitality and culinary arts.
Job Requirements
- High school diploma or equivalent
- Experience in a culinary or kitchen management role
- Certification in safe food handling
- Proficiency with Microsoft Excel and Word
- Familiarity with Club Point of Sales systems
- Ability to work in a fast-paced environment
- Physical ability to lift up to 50 lbs and stand for long periods
- Ability to communicate effectively and lead a team
Job Qualifications
- Safe Food Handling Certification
- Proficiency in Excel, Word, and Club Point of Sales systems
- Exceptional knowledge of Back of House systems, ordering, and inventory
- Strong communication and leadership skills
- Experience in kitchen management or as a sous chef
- Ability to develop and implement food and beverage promotions
- Knowledge of culinary techniques and food safety standards
Job Duties
- Manages the Ridge Club Bistro food and beverage operation
- Accurately measures kitchen ingredients and food portions
- Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items
- Develop standards to ensure consistency in food taste and presentation
- Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation
- Provides support and guidance to junior kitchen staff
- Conducts the month end inventory and other periodic inventories as directed by the Executive Chef
- Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates
- Incorporates safe work practices and safe food handling standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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