Canyons Sous Chef

2 weeks ago(1/1/2018 9:44 PM)
Requisition ID
# of Openings
Category (Portal Searching)


bcreek country club



Barton Creek Country Club’s success is due to its dedicated, intelligent and self-motivated family of associates who work together to deliver personalized service to the club’s members and maintain the company’s trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged, then this is the place for you.


Barton Creek Country Club associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Barton Creek Country Club may be your perfect match.

Job Description

To provide technical and administrative assistance to the Chef and ensures effective operation of the kitchen and food production outlets.


  • Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
  • Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
  • Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
  • Ensure an adequate supply of all products prepared on a timely basis.
  • Establish standard recipes and ensure the compliance with them.
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize, organize, delegate work and follow through.
  • To be a clear thinker, remain calm and resolve problems using good judgment.
  • Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
  • Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
  • Respond properly in any hotel emergency or safety situation.
  • Perform other tasks or projects as assigned by hotel management and staff.
  • Assist in the overseeing of the and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
  • Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
  • Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Operates and maintains all department equipment and reports malfunctions.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
  • Sets a positive example for guest and associate relations.


  • Minimum 3 years supervisory related job experience is required.
  • Culinary related education is preferred but not required.
  • Must have food safety certification.
  • Experience communicating, training, and managing multi-lingual staffs.
  • Experience training and cross-training employees.
  • Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart.

End of Job Description



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