EMPLOYEE MEAL CHEF

Houston Country Club•Houston, TX

1h•Onsite

About The Position

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.

Requirements

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.
Minimum of 2 years of professional cooking experience.
Experience preparing meals for large groups.
Experience with menu planning and food cost awareness.

Nice To Haves

High school diploma or equivalent preferred.
Culinary degree, certificate, or formal culinary training preferred.
SERV Safe Food Handler or Food Protection Certification.

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.