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Sous Chef – Yacht Club

Horseshoe Bay Resort

This is a Contract position in Horseshoe Bay, TX posted February 22, 2021.

Offering sophisticated lakeside dining, Yacht Club Restaurant at Horseshoe Bay Resort features indoor and outdoor patio dining and an open-air lakeside venue for private events. As the Sous Chef, you make a direct impact on our guests and members by ensuring the overall success of the daily kitchen operations. This position requires hands-on culinary skills and the ability to lead the culinary staff and manage all food related functions.

ESSENTIAL JOB FUNCTIONS:

• Supervises kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures.
• Sets a positive example for guest and member relations.
• Ensures associates understand expectations and parameters; responsible for guiding and developing the team.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Maintains purchasing, receiving and food storage standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations, and works collaboratively with other departments as needed.
• Recognizes superior quality products, presentations and flavor.
• Empowers associates to work towards common goals and encourages a team atmosphere.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations, including proper handling and right temperature of all food products.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the Executive Chef and Human Resources as necessary.
• Recognizes success performance and produces desired results.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.

MINIMUM REQUIREMENTS:

• High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

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