Crossing Creeks Club Sous Chef
Job in
Longview, Gregg County, Texas, 75606, USA
Listing for:
O'Mally Management Group
Full Time
position
Listed on 2025-12-01
Job specializations:
-
Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef, Hotel Kitchen
Job Description & How to Apply Below
Position: Crossing Creeks Country Club Sous Chef
Overview
Sous Chef
Job Description
Department:
Restaurant
Reports To:
Back House Manager
Classification:
Non-Exempt
Position Goals
This job description for the Sous Chef at Crossing Creeks Country Club provides criteria for the evaluation of the Sous Chef position. The Sous Chef at Crossing Creeks Country Club is responsible for providing supportive leadership to the kitchen staff throughout food service, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation, assisting with creating menus and recipes, scheduling, and training employees, and taking on additional responsibilities in the Executive Chef’s absence to ensure the kitchen staff has proper direction.
The Sous Chef will strive to uphold the Executive chef’s culinary vision for the restaurant with an eye for quality, taste, and presentation while providing the kitchen staff with consistent strong direction to elevate our menu to the highest dining experience possible.
Duties & Responsibilities Under the direction of the Executive Chef, the Sous Chef at Crossing Creeks Country Club will be responsible for, but not limited to:Cleaning and sanitizing work areas, equipment, utensils, and dishesChecking and ensuring the quality and freshness of ingredients and final productsPreparing food and ingredients including but not limited to: measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cuttingBaking, grilling, steaming, and boiling meats, vegetables, fish, poultry, and other foodsOperating kitchen equipment such as broilers, ovens, grills, and fryersFollowing preparation guide and provided recipes, cooks, and prepares various entrees, vegetables, sandwiches, and other menu itemsOffering and serving correct portions to comply with Crossing Creeks Country Club standardsPreparing food in advance as indicatedArranging eye-appealing, tasty food items following recipes provided for preparationCompleting food temperature checks for each mealTasting all food items prepared to ensure quality meets expectationsAssisting in developing new menu options based on seasonal changes and customer demandsAssisting with the preparation and planning of meal designsEvaluating the production, safe handling and quality of all food prepared and distributed to ensure that it is consistent with CCCC policy and procedures for quality food serviceAssisting with managing and training kitchen staff, coordinating schedules, and overseeing their workAssisting with recruiting new kitchen staffAccountability in maintaining inventory and ordering supplies to ensure kitchen and other areas are well-stockedRestocking inventory as neededAssisting with managing the overall kitchen operationsHaving a good relationship between other departments to ensure effective communicationEnsuring all staff are aware of proper use of equipment, facilities, and materials; provide training as needed and coach staff when materials are mis-managed or not used in accordance with designAssisting with employee evaluations as neededMaintaining regular, clear, and proactive communication with the Executive ChefSetting up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal serviceCompleting preparation records and stores food items properly at close of meal serviceMaintaining standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for “clean as you go” and scheduling routine cleaningsOverseeing and managing the organization of dry good storage, refrigerated and frozen productsOverseeing and managing proper labeling, dating, and rotating of products in dry storage, coolers, and freezersAssisting in cooking, preparing, and servicing of food for special events when requiredTaking necessary precautions and follow correct procedures for lifting and bendingComplying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third‑party auditsEnsuring that all food…
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