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Sous Chef at Intown Golf Club

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Mar, 26

Salary

0.0

Posted On

24 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-Quality Plate Production, Kitchen Management, Food Preparation Planning, Problem Solving, Staff Training, Inventory Management, Sanitation Compliance, Customer Service, Cooking Methods Understanding, Emergency Handling, Computer Software Knowledge

Industry

Hospitality

Description

Intown Golf Club (IGC) is the premier private social club and lifestyle brand for people that appreciate the game of golf. IGC is currently seeking a Sous Chef to join the team, uphold the core values of IGC, and foster a culture of service excellence for our opening Dublin, OH location. Sous Chef Responsibilities Produce high-quality plates both design and taste Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Sous Chef Qualifications 2+ years experience as a Sous Chef in upscale casual, fine dining or hotel Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Sous Chef Benefits: Medical/Dental/Vision insurance No Cost Teladoc Services (Mental Health Counseling/Dermatology/PT) Attainable Bonus Structure Paid time off Excellent work-life balance and culture

Responsibilities

The Sous Chef is responsible for producing high-quality plates and ensuring the kitchen operates in a timely manner that meets quality standards. They will also manage and train kitchen staff and fill in for the Executive Chef when necessary.