Northwood Club is currently looking for a Sous Chef. This position would assist the Executive Chef in overseeing of the culinary operations. This individual must have passion and dedicated to excellent performance in customer service, extensive knowledge in food presentation, problem resolution, and people management skills.

Northwood Club was established in 1946. We are a premier country club located in Dallas, Texas, best known for hosting the 1952 U.S. Open. The club has been part of the Distinguished Clubs of the World Emerald Designation for outstanding member service. Named best overall country club in 2022 in Avid Golfer Magazine. Our staff consists of a wide range of professionals who are well recognized in areas of Tennis, Golf and Culinary. Our culinary team work seamlessly with the F&B front of the house and need someone who can help build this relationship and as well as with our membership. Our food and beverage departments has an annual revenue of 3.2 million. Northwood Club provides an exceptional member experience in all areas of food and beverage and is committed to continued quality improvement.

We are currently looking for someone who can continue to grow the culinary program to improve member satisfaction. Perform duties of Manager, responsibilities and ensure exceptional execution of member service for clubhouse, dining and banquet functions in accordance with Northwood Club best practices and standards.

Basic Abilities:

• Perform job functions with attention to detail, accuracy and wiliness to do what is needed to ensure a high level of service
• Complete managerial functions in absence of the Executive Sous Chef & Executive Chef
• Ability to direct and oversee all culinary operations
• High level of organizational skills with a professional work demeanor at all times
• Direct and communicate clearly in all situations, effectively coach and counsel staff
• High degree of understanding of Microsoft Office at an intermediate level
• Excellent follow up skills
• Extensive Knowledge of food, creating menus, managing a high volume kitchen

Essential Duties:

• Is visible and available on the floor during meal service for team and membership.
• Is supportive of team.
• Creates a positive work environment.
• Adheres and enforces staff to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.
• Maintains and implements daily food prep lists.
• Assists with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen, provides training when needed.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts and menus.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Ensure process and requisitions for supplies are accurate.
• Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurant, 19th Hole, Pool and Snack Bar.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists in the management of department members that may include, but is not limited to: Cooks, and Stewards.
• Submits ideas for future goals, operation improvements, and personnel management to Executive Chef.
• Assists Executive Chef in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for maintaining excellent service to achieve guest satisfaction.
• Maintains flexibility to take on new and different tasks as directed by the Executive Chef.
• Incorporates and ensures safe work practices in job performance and that of his teams.
• Attends staff, food and beverage and other meetings as required.

Desired Skills and Experience:

• Minimum of 5 years of experience in culinary management position.
• Previous experience in a platinum level, distinguished emerald or gold club or high end boutique hotel or resort.
• Positions will require Manager Level Food Handlers Certification from the City of Dallas.
• Commitment to career advancement and personal development actively participates in Northwood Club Leadership Development Team and Safety Committee
• Has a true passion for the profession