Fine Dining Sous Chef

Join our growing team in a high-end, resort environment

Job Title: Fine Dining Sous Chef

Department: Culinary

Location: Fairfield, Texas

Status: Exempt

Pay Class: Salary

Pay Rate: $70,000 - $80,000 Based on Experience

Overtime Eligible: No

Work Schedule: Flexible

Supervisory Role: Yes

Reports To: Executive Chef

Relocation Assistance : Dependent on qualifications

Remote/Telework Eligible: No

Travel Required: No

About Us:

Freestone is a luxury lake and golf club encompassing the largest privately owned lake in the United States. Set upon 5,000 acres of open water, rolling hills and Savannah Post Oaks, Freestone provides a generational retreat for family and friends halfway between Dallas and Houston.

The breathtaking property provides water-front golf at a championship level, trophy bass fishing, boating without public access, and all of the activities and amenities a family should expect from a world-class, private resort.

Fairfield, Texas provides the quintessential Lonestar State experience where everyone is family. Fairfield is vibrant, culturally diverse, and rooted in good old fashioned Central Texan tradition. We believe in hard work, good food, and a wide range of festivals. Our community is a short drive to to College Station-Texas A&M University, Dallas and Houston.

Fairfield Community Guide:

Position Summary:

Freestone Lake and Golf is a new development and we are growing We are looking for a Sous Chef to oversee the production, presentation, and overall quality of food product. The Sous Chef should have a passion for learning and growing, building relationships, and managing work execution. This position is located in Fairfield, Texas and reports to the Executive Chef. Candidates may be required to perform an in person demonstration/presentation during the interview process.

Qualifications:

Education/Certification

• High school diploma or equivalent vocational training certificate.
• 2 - 4 years experience in the culinary department at a luxury hotel, country club, or restaurant.
• Approved/Recognized Food Handling/Sanitation Certificate.

Knowledge

• General understanding of menu planning, preparation, and food presentation.
• General understanding of kitchen management (sanitation, maintenance, operations).
• General knowledge of operations.

Physical Demands:

• Ability to work all shifts when required during the day, nights, weekends, and holidays.
• Walking, standing, sitting, lifting up to 50bs.
• Indoor and outdoor conditions.

Essential Skills:

• Ability to lead, train, coach, and direct employees; give correction when needed.
• Ability to perform job functions under general supervision.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize work; follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to multi-task and work well under pressure by meeting production schedules and timelines for needs
• Ability to work the necessary length shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved in established recipes.
• Ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates to ensure freshness of product and execute FIFO.
• Ability to operate, clean and maintain all tools and equipment required in job functions.
• Ability to comprehend, follow, expand, condense, and create recipes.
• Ability to work cohesively with entire culinary staff as part of a team.
• Ability to communicate effectively verbally and in writing.
• Ability to perform basic mathematical calculations.
• Ability to work in hot, noisy, and close conditions.

Key Responsibilities:

• Ensures that all BOH employees have successfully completed Training Certification process within 60-days of hire or transfer.
• Works with the Executive Chef in the purchase and research of specialty items.
• Develops creative and exciting menu products that are both appetizing and visually appealing.
• Plans, preps, sets-up and provides quality service in all areas of production.
• Monitors all mise en place to ensure it is completed consisted with standards.
• Ensures all functions are walked prior to start of function and all set-ups are correct and consistent with standards.
• Meets with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance on a regular basis; and discuss any and all concerns.
• In the absence of the Executive Chef, ensures that all assigned staff has reported to work; documents any late or absent employees.
• Assigns and coordinates daily production and prep work for the culinary staff to complete.
• Establishes priority items for each day based on needs and work load
• Communicates additions or changes to the assignments as they arise throughout the shift. Identifies situations which compromise the department's standards and deletes these tasks.
• Monitors performance of culinary staff and ensure all procedures are completed to the department standards; and address any and all performance concerns to their immediate supervisor. Ensures that all culinary staff assignments are completed before they leave work area.
• Ensures that all work stations have required tools, equipment and supplies according to standards
• Inspects the cleanliness, organization, and working condition of the pastry shop, pastry service area and work stations including all tools, equipment and supplies. Rectifies deficiencies.
• Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs.
• Requisitions the necessary supplies for the day's tasks. Ensures timely and accurate ordering.
• Submits maintenance work order and follows-up as necessary.
• Abides by state sanitation/health regulations and the company's Food Safety program requirements.
• Communicates any assistance needed during busy periods to the Executive Chef to ensure excellent service to guests.
• Ensures that all products are efficiently used and waste is minimized. Uses excess items in daily specials or elsewhere
• Maintains production charts according to departmental standards.
• Prepares all dishes following recipes and yield guides, according to company standards.
• Ensures that closing duties are completed according to department standards:
• Assists Staff wherever required to ensure excellent service to guests.
• Implements and uses Culinary Log Book on a daily basis.
• Performs other related duties as required.

Benefits Summary:

Our Total Rewards aims to provide a holistic view of the comprehensive rewards and opportunities you receive as part of our commitment to your growth and success. In your role, your valuable contributions drive innovation and create meaningful impact, and our benefits reflects how we invest in your professional development, work-life balance, and overall wellbeing. Our goal is to support you along with your long-term career journey.

Financial Rewards and Monetary Benefits

• Base Salary: A competitive base salary aligned with industry standards and level of experience.
• Medical, Dental, and Vision Insurance: We offer full-time employees the option to enroll in premium health coverage plans including dental and vision care through Sana. These plans can extend to eligible spouses and dependents.
• Paid Time Off