Crossing Creeks Country Club Executive Chef Candidate

The Sous Chef will provide supportive leadership to the kitchen staff throughout food service, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation, and taking on additional responsibilities in the Executive Chef's absence.

• Assist the Executive Chef in monitoring kitchen activities and expediting orders to ensure quality taste and presentation.
• Provide supportive leadership to the kitchen staff throughout food service.
• Take on additional responsibilities in the Executive Chef's absence.
• Clean and sanitize work areas, equipment, utensils, and dishes.
• Check and ensure the quality and freshness of ingredients and final products.
• Prepare food and ingredients, including measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cutting.
• Bake, grill, steam, and boil meats, vegetables, fish, poultry, and other foods.
• Operate kitchen equipment, such as broilers, ovens, grills, and fryers.
• Follow preparation guides and provided recipes, cook, and prepare various entrees, vegetables, sandwiches, and other menu items.
• Offer and serve correct portions to comply with Crossing Creeks Country Club standards.
• Prepare food in advance as indicated.
• Arrange eye-appealing, tasty food items following recipes provided for preparation.
• Complete food temperature checks for each meal.
• Taste all food items prepared to ensure quality meets expectations.
• Assist in developing new menu options based on seasonal changes and customer demands.
• Assist with the preparation and planning of meal designs.
• Evaluate the production, safe handling, and quality of all food prepared and distributed to ensure that it is consistent with CCCC policy and procedures for quality food service.
• Assist with managing and training kitchen staff, coordinating schedules, and overseeing their work.
• Assist with recruiting new kitchen staff.
• Accountability in maintaining inventory and ordering supplies to ensure kitchen and other areas are well-stocked.
• Restock inventory as needed.
• Assist with managing the overall kitchen operations.
• Have a good relationship between other departments to ensure effective communication.
• Ensure all staff are aware of proper use of equipment, facilities, and materials; provide training as needed and coach staff when materials are mis-managed or not used in accordance with design.
• Assist with employee evaluations as needed.
• Maintain regular, clear, and proactive communication with the Executive Chef.
• Set up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal service.
• Complete preparation records and stores food items properly at close of meal service.
• Maintain standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for "clean as you go" and scheduling routine cleanings.
• Oversee and manage the organization of dry good storage, refrigerated and frozen products.
• Oversee and manage proper labeling, dating, and rotating of products in dry storage, coolers, and freezers.
• Assist in cooking, preparing, and servicing of food for special events when required.
• Take necessary precautions and follow correct procedures for lifting and bending.
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Ensure that all food preparation and assembling is done in accordance with established procedures.
• Multitasking and allocating time appropriately for multiple different orders.
• Maintain equipment within the kitchen and notify maintenance when equipment is not working or of any safety hazards.
• Understanding of unique and complementary flavor pairings.
• Having a thorough understanding and knowledge of all food items on the menu.
• Showing leadership and direction with co-workers and other staff members.
• Adhering to and ensuring compliance with Crossing Creeks Country Club policies, procedures, and customer service standards.
• Other duties as assigned.

• Staff members may not recreate (play sports, swim, golf, racquet sports, etc.) while on duty.
• Alcohol consumption is not permitted while on duty.
• Smoking/vaping is not permitted while on duty; smoking/vaping is only allowed in designated area whilst "clocked out" on approved break.
• Members and guests are not to see or interpret staff as being overly attentive to their phones and/or personal electronic devices.
• No loitering; non-members and non-registered guest are not permitted to be loitering with staff.

• Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.).
• Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures.
• Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers.
• Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties.
• Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty.
• Good personal hygiene per company policies.
• Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club.
• Adhering to facility, department, CCCC safety policies and procedures to include incident reporting.
• Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate.
• Maintaining professionalism in job performance and practice.
• Communicating needs through the proper chain of command.
• Displaying integrity and honesty.
• Maintaining a positive attitude towards members, guests, and co-workers.
• Contributing to meeting the mission and goals of Crossing Creeks Country Club.

• Displays a positive attitude and passion for Crossing Creeks Country Club.
• Customer service knowledge including customer service needs assessment, meeting quality standards for services provided, and the overall evaluation of customer satisfaction.
• A general understanding of personnel and Human Resources including recruitment, selection, training, compensation and benefits, labor relations and negotiation and personnel information systems.
• Understanding of mathematics to help calculate average cost, daily usage, and other inventory related equations.
• Active listening. Provide full attention to what is being said by others, understand the points being made and be able to transition what has been relayed into a clear idea.
• The ability to develop a constructive and cooperative working relationship with others and maintain it over a period of time.
• High volume, complex food service operations experience.
• Ability to communicate on various levels including management, departmental, customer and associates.
• Ability to write reports, business correspondence and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Critical thinking skills; ability to work autonomously and make efficient use of time and resources.
• Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure.
• Strong interpersonal skills, impeccable organizational skills, and time management skills.
• Meeting performance expectations and holding oneself accountable for all actions.
• Integrity and responsibility.
• Flexibility to meet scheduling demands of department.
• Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail.
• Ability to have good judgement.
• Adaptability to ongoing changes.
• Ability to work as a team.
• Takes initiative and always looks for ways to help flow efficiently.
• Remain current with all organization policies, procedures, and systems.
• Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor.
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
• Knowledge of overall kitchen operations, food preparation, production, standard kitchen equipment, food safety and sanitation.
• Knowledge of food handling techniques and various cooking methods.
• Knowledge of safety and sanitation rules and practices.
• Knowledge of fire safety procedures.
• Ability to work in a high volume, high stress environment.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• Basic understanding of kitchen software program.
• Maintain TABC/food handling license requirements.
• Ability to read, write, and speak the English language.

Education/Experience: TABC / Food Handling license required. 2-3 years in leadership or supervisory experience in restaurant kitchen.

Physical Demands: Requires full range of body motion. Standing and maneuvering independently and safely around work area. Standing and walking for extensive periods of time. Eye-hand coordination. Pushing and pulling. Climbing (ascending and descending). Bending / Stooping / Crouching / Crawling. Tasting / Smelling. Using arm, leg, and back muscles for extended periods. Occasionally lifts and carries items weighing greater than 50 pounds. Requires corrected vision and hearing to within normal range. Requires working under moderate physically, mentally, and emotionally stressful conditions. Working irregular hours. Frequently use of hands and fingers. Potential for cuts and bruises.

Work Environment: Both environmental conditions; you will work both inside and out, including inclement weather. Exposure to wet and/or humid conditions. Atmospheric conditions: fumes, odors, dust, mists, gases, or poor ventilation. Extreme cold. Extreme heat. Loud and noisy. Moving mechanical parts. Frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals. Working with hazardous chemicals. May be required to work in narrow aisles or passageways. Frequently required to talk and/or hear.