EMPLOYEE MEAL CHEF at Houston Country Club

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

0.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Safety, Knife Skills, HACCP, Large Group Catering, Food Cost Awareness, Sanitation, Cooking Techniques, Product Utilization, Temperature Control, Dietary Restriction Management, Professionalism

Industry

Hospitality

Description

Description Job Title: Employee Meal Chef Department: Kitchen Reports To: A.M Sous Chef / Executive Sous Chef POSITION SUMMARY The Employee Meal Chef is responsible for planning, preparing, and serving high-quality, nutritious meals for all club employees while maintaining the highest standards of food quality, sanitation, safety, and professionalism. This position supports team morale and employee satisfaction by providing well-prepared meals in a timely and cost-effective manner. ESSENTIAL DUTIES AND RESPONSIBILITIES • Prepare daily employee meals that are nutritious, flavorful, and professionally presented. • Develop varied menus that accommodate diverse tastes, dietary restrictions, and nutritional needs when possible. • Follow all club recipes, standards, and food safety procedures. • Maintain exceptional sanitation and cleanliness throughout all work areas. • Practice proper food handling, storage, labeling, rotation, and temperature control procedures. • Demonstrate proficiency in knife skills and safe knife handling techniques. • Execute proper cooking methods including roasting, braising, grilling, sautéing, frying, steaming, baking, and stock/sauce preparation. • Monitor food quality and consistency throughout production and service. • Assist with receiving, storing, and organizing food products. • Minimize waste and practice sound product utilization. • Maintain organized and clean workstations before, during, and after service. • Communicate effectively with culinary team members and management. • Assist other kitchen stations as needed during busy periods or special events Requirements QUALIFICATIONS • Thorough understanding of food safety and sanitation practices. • Knowledge of HACCP principles and health department regulations. • Strong knife skills and proper knife maintenance. • Ability to multitask and prioritize production schedules. • Positive attitude and willingness to work collaboratively. • Strong communication and interpersonal skills. • Dependable, punctual, and self-motivated. EDUCATION AND EXPERIENCE • High school diploma or equivalent preferred. • Culinary degree, certificate, or formal culinary training preferred. • SERV Safe Food Handler or Food Protection Certification. • Minimum of 2 years of professional cooking experience. • Experience preparing meals for large groups. • Experience with menu planning and food cost awareness. PRACTICAL COOKING ASSESSMENT Candidates may be required to complete a practical cooking test evaluating knife skills, sanitation, product handling, cooking techniques, timing, flavor development, plate presentation, communication, teamwork, and professionalism. PHYSICAL REQUIREMENTS • Stand and walk for extended periods (up to 8–10 hours per shift). • Frequently bend, stoop, kneel, reach, and twist. • Lift and carry up to 50 pounds regularly. • Push and pull carts, racks, and kitchen equipment. • Work safely around hot surfaces, open flames, sharp knives, and commercial kitchen equipment. • Work in varying kitchen temperatures, including hot and refrigerated environments.

Responsibilities

Responsible for planning, preparing, and serving high-quality, nutritious meals for club employees. Ensures strict adherence to food safety, sanitation standards, and cost-effective product utilization.