Senior Sous Chef Jobs in Spring, TX (NOW HIRING)

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The Executive Chef is responsible for the overall culinary operation including the Jockey Club, Winner's Circle Restaurant, Suites, catering and private events, race day concessions, kitchens, and any other food and beverage outlets. This position is responsible for culinary quality, presentation, menu development, food and labor cost control, purchasing, inventory, production planning, staffing, sanitation, and profitability. The Executive Chef must be capable of managing both day-to-day operations and high-volume event environments with significant fluctuations in attendance and business volume.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Directs all kitchen staff in the operation of all F&B outlets. Directly supervises Sous Chef and oversees the supervision of all Kitchen employees and duties.
• Coach, monitor, and develop team members for improved performance; issuing timely performance evaluations on subordinates and offering developmental guidelines and resources to achieve goals.
• Always maintains a positive attitude, supporting the policies of Senior Management.
• Adheres to established department and property policies and procedures regarding guest service standards.
• Must maintain the strictest confidence of all confidential information.
• Establishes standards of quality, quantity control, taste and presentation for F&B personnel through standards established locally, and in coordination with corporate standards and policies.
• Conducts culinary meetings.
• Responsible for the overall performance of the culinary operation, including food quality, food cost, labor cost, menu production, staffing, training, and department profitability.
• Monitors food cost against budget and established targets and takes corrective action when food cost, waste, spoilage, portioning, purchasing or production variances exceed expectations.
• Develops production plans based on projected attendance.
• Forecasts food production for racing days and special events.
• Adjusts production based on advance ticket sales and historical sales.
• Coordinates food production across all outlets.
• Establishes event-day prep schedules.
• Coordinates food deliveries to concessions and other outlets.
• Plans for peak-volume periods and rushes.
• Develops menus and production plans for concerts, festivals, racing events, private events and catered functions.
• Conducts post-event reviews of food sales, waste, shortages and overproduction.
• Adjusts future production based on event performance.
• Be physically present during major racing days and high-volume events.
• Maintains communication with all other departments.
• Works closely with Purchasing department to ensure proper quality is purchased and received and at a fair price.
• Creates and maintains a sound working relationship with all preparation personnel.
• Is familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Establishes a sound working relationship with local health/sanitation agency.
• Complies with departmental policies as well as with Company rules, regulations and policies.
• Assists in development of food specifications.
• Reviews all recipes regularly to ensure maximum profitability.
• Adheres to all purchasing and receiving procedures.
• Develops portion control for all items by conducting regular butcher tests and tests of canned goods to determine yield and quality.
• Ensures that cost control procedures are adhered to.
• Approves all food requisitions, inter-kitchen transfers and production quantities and special food requests.
• Monitors labor hours and labor cost against budget and adjusts staffing, scheduling, production methods and employee assignments to maintain labor efficiency.
• Develops staffing plans based on projected attendance, event requirements and expected sales volume.
• Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with company policy and health regulations.
• Supervises delivery of food to ensure the highest level of quality.
• Supervises the sanitation of the F&B Operations.
• Develops menus for holidays, special events and promotions.
• Supervises the development of daily specials.
• Supervises the introduction of special dishes and tests new items.
• Ensures a variety of menu items offering local and seasonal specialties.
• Supervises the creation of attractive food displays.
• Visits competitive food, hospitality and entertainment operations to identify opportunities for menu, pricing, service and operational improvements.
• Participates in marketing, promotional and special events as needed to support the Food & Beverage operation.
• Adheres to Quality Standards for Food & Beverage.
• Supervises chefs, kitchen cooks, salad prep, desert prep, concessions cooks, dish room staff, commissary, and buffet attendants.
• Checks all food for taste, temperature and eye appeal.

SUPERVISORY RESPONSIBILITIES                                                     

This job has supervisory responsibilities.

• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.
• Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
• Determines work procedures and expedites workflow.
• Responsible for employee performance (disciplining, coaching, counseling).

QUALIFICATION REQUIREMENTS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High school diploma or equivalent preferred.
• Previous guest service experience preferred.
• Degree from a culinary institute preferred. May be substituted for experience on a year for year basis.

• Experience working in multiple concepts desired.
• Minimum of seven (7) to ten (10) years culinary experience with a minimum of five (5) years leadership experience.

• Be familiar with health requirements as they pertain to all kitchen and restaurant team members.
• Effective written and oral skills.
• Good knowledge of Microsoft Word, Excel, and Outlook.
• Must have excellent business communication skills and strong time management skills.
• Must be able to do the work of those you supervise.
• Extensive knowledge in the preparation of all foods, i.e., soups, salads, sauces, saute, broilers, entree items and butchering.
• Experience in the area of menu planning, inventory control, P/L statements, purchasing, receiving, hiring, training, and employee discipline.         
• Culinary degree from an accredited culinary institution preferred. Equivalent professional culinary experience may be substituted for formal education. Professional culinary certifications are preferred but not required.
• Food Safety Certification through Serv Safe of equitable food safety certification program.
• Advanced knowledge of food preparation techniques.
• Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.

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