Sous Chef - Banquets

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Description

Horseshoe Bay Resort is looking for a Sous Chef to add to our All-Star Banquets Culinary team. The Sous Chef is accountable for overall success of the daily kitchen operations. They exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Benefits

• Medical, Dental, Vision Insurance

• Paid vacation, paid Holidays

• 401k plan with employer match

• Long and short-term Disability

• Major Illness Insurance

• Accident Insurance

• Limited access to some resort amenities (Golf, etc)

• Retail and dining discounts

• Discounts at all Crescent Hotels & Resorts properties

The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work?

No matter your career destination, we can help you get there!

With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for?

Job Benefits

• Associate housing and shuttle service

• Weekly meal subsidies

• Golf and Amenity Privileges*

• Associate discounts

• Retail and Dining at Horseshoe Bay Resort

• Discounts at over 100 Crescent Hotels & Resorts properties throughout the country.

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans

• Critical Illness and Accident plans

• Associate Relief Fund

• Privileges based on occupancy and business levels

Definition:

The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc…. The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations.

General Duties:

The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.

Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates.

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Sets a positive example for guest relations.

• Ensures associates understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

• Maintains purchasing, receiving and food storage standards.

• Ensure the quality of the food items and notify manager if a product does not meet specifications.

• Ensure production of food in a timely manner.

• Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards.

• Control proper usage and rotation of food.

• Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards.

• Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests.

• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.

• Maintain a neat, clean and sanitary workstation.

• Ensure outlined prep is completed in a timely manner for the next shift.

• Assist other departments as requested.

• Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.

• Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team.

• Operate within established guidelines, policies, standards and constraints set forth by HSB Resort.

• Perform other job duties as assigned

• Adhere to all Property and Department standards including Safety Guidelines.

• Attend all Property and Departmental Trainings and Meetings as instructed.

• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

• Ensure work procedures, quality standards and menu specifications are adhered to.

• In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests.

• Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors.

• Be in constant communication with Lead Cook and Sous Chefs.

• Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.

• Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards

• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.

• Perform all duties as assigned by Culinary and Property Leadership.

• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

• Ensure the quality of the food items and notify manager if a product does not meet specifications.

• Inform Chef of any excess food items that can be used in daily specials of elsewhere.

• Maintain food logs for all food products.

• Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily.

• Ensures Horseshoe Bay Resort policies are administered fairly and consistently.

• Assists Chef with all kitchen operations.

• Recognizes superior quality products, presentations and flavor.

• Empowers associates to provide excellent customer service.

• Strives to improve service performance through direct feedback from Medallia and Member Reviews.

• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.

• Follows 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.

• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.

• Brings issues to the attention of the department manager and Human Re