Sous Chef | Starting at 60,000

Sous Chef

This Role Reports to: Executive Chef

Colonial Country Club is a private golf club in the southern United States located in Fort Worth Texas. It hosts an annual PGA Tour event currently the Charles Schwab Challenge. It is the longest non-major tour event held at the same site. The golf course is located on the south bank of the Clear Fork of the Trinity River just northwest of the campus of Texas Christian University.

A Fort Worth icon Colonial Country Club offers a truly distinctive private club experience accompanied by the character heritage and dynamic pursuit of excellence that has made Colonial legendary. As a member or guest youll always feel a warmhearted invitation to form genuine connections and enjoy Colonial as a home away from home. The club offers a stunning environment to gather dine and pursue your passions whatever they may be. All while cultivating community and building upon the tradition of excellence that has defined Colonial since it was established in 1936.

Position Summary:

The Sous Chef is expected to be a leader in the clubhouse setting a positive example for all other team members in professionalism proper cooking technique flavor evaluation and punctuality. Strict attention to culinary details sanitation organization and Club/Kitchen standards are a basic requirement.

The Sous Chef shall work closely with the Executive Chef and will primarily be responsible for overseeing assisting and supervising preparation production and service of all food served in four (4) a la Carte outlets and five (5) Private Party Rooms with seating from 30 to 360 guests.

The club will hire a proven self-starter ideally an ACF Certificated as CCC or higher preferred and is actively pursuing advanced certification and mature to take command in the absence of the Executive Chef. The role of the Sous Chef is member-facing requiring the skills of a hospitality professional who thrives on engaging directly with members during service. This position involves actively seeking and incorporating feedback to enhance our members experiences while also expanding your own knowledge and skills to elevate service standards.

Job Responsibilities/Requirements:

• Works in partnership with Executive Chef advancing standards menu evolution innovation and overall sanitation standards.
• Organized with experience in ordering menu development cost control hiring processes as well as leading and developing a team.
• Assists/improves communication provides leadership/direction to multi-cultural staff. (Bi-lingual skills are a plus.)
• Assists with staff training and development; ensure food consistency as well as monitors loss controls.
• Assist Executive Chef with budget process by gathering/reporting culinary information.
• Inspects all kitchens throughout the day and assists as necessary where production demands and service needs dictate.
• Learn team members and current operations Who are we and why do we do the things we do
• Implement daily line-ups with both the (FOH) and (BOH) on a consistent basis.
• Help maintain food consistency in all areas.
• Suggest/Implement improvements where needed with the approval of Executive Chef.
• Work with the Purchasing Manager and Chef to learn the ordering/purchasing systems and all products.

Qualifications:

• MUST submit culinary portfolio for consideration!
• Previous experience hospitality hotel or private club experience preferred
• Excellent communication and interpersonal skills
• Professional appearance and demeanor
• Strong organizational skills and attention to detail
• Ability to multitask and work effectively in a fast-paced environment
• Proficiency in using office equipment and computer systems
• Knowledge of club operations and amenities is a plus
• Flexibility to work evenings weekends and holidays as needed

Physical Requirements:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation can be provided to enable individuals with disabilities to perform the essential functions.

• Ability to stand for extended periods and to move around the kitchen and dining areas
• Lift and carry heavy items such as pots pans and food supplies up to 50 pounds
• Work in a hot and fast-paced environment often near heat sources
• Use hands and arms for repetitive tasks such as chopping slicing and stirring
• Maintain a clean and organized kitchen workspace including bending stooping and reaching for supplies
• Operate kitchen equipment safely and efficiently including ovens stoves and slicers
• Communicate effectively with kitchen staff and colleagues in a noisy and busy environment

Compensation: Commensurate with experience.

Schedule: Open flexibility is required.

Schedule may vary in accordance with operational needs to include evenings nights weekends and holidays. Colonial Country Club hosts various events and tournaments throughout the year flexibility is required.

The Club offers a compensation package including a competitive base salary commensurate with experience and skill ACF dues health & life insurance and 401k. Interested individuals should send resumes and portfolios to:

How to Apply: Interested candidates should submit their resume along with their culinary portfolio to:

Please ensure that your portfolio includes a variety of dishes and demonstrates your range and creativity.

Background check and drug screen required.