Chef

Summary

Responsible for the ensuring that all food preparation, recipes and presentation meets or exceeds customer's expectation at The Branding Iron and Grill 64. Responsible for ordering food for both Grill and Branding Iron. Also responsible for properly training line cooks in order to deliver quality food and ensure expected restaurant standards are met. Ability to cater golf tournaments and outside events. Supervises staff to ensure health codes, schedules, and procedures are followed.

Pay Range: $18.50 - $20.50 (Depending on qualifications and experience)

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Performs short order cooking and catering for events.

• Training, monitoring, leading and scheduling kitchen staff within allocated budget.

• Understand and adhere to all proper food safety practices and procedures including but not limited to local health code/state/TABC regulations, food storage, dating food, handling food and sanitation.

• Ensure kitchen receives a COG Health Dept. score of above 80. Conduct and if necessary explain and reconcile a weekly product inventory.

• Document and communicate results to Golf Course Administrator.

• Order food to meet weekly expectations and demands.

• Perform and document food line checks and temperature checks.

• Ensure kitchen cleanliness, as well as kitchen and food safety, and kitchen equipment maintenance.

• Oversee food preparation times and quality of food being served.

• Must be able to work all shifts, including opening and closing the restaurant, as well as be able to cook or serve when staff becomes unavailable or due to workload requirements.

Minimum Qualifications

• High School Diploma or General Equivalency Diploma (GED)

• 3 years experience as a restaurant line cook

Or an equivalent combination of education and experience sufficient to successfully perform the essential functions of the job.

Preferred Qualifications

Education/ Experience:

• Bachelor's Degree in Culinary Arts or similar field of study

• 5 years experience as a line cook

Knowledge, Skills & Abilities:

• Knowledge of materials, care and use of restaurant tools and equipment used in food preparation, cooking and serving Knowledge of food and equipment safety

• Skill in planning, organizing, monitoring and evaluating employees' work assignments to accomplish objectives

• Skill in communicating effectively with employees by oral and written means Ability to prepare, serve and cater large groups such as golf tournaments

• Ability to work all shifts including opening and closing the restaurant

• Ability to determine training needs of employees and develop programs to meet those needs

• Ability to plan orders, procure and receive food and supplies and utilizing an inventory tracking system

Licenses and Certifications

• Valid Class C Texas driver's license

• Must have a TABC Certified and Food Handler Certificate or the ability to obtain within two weeks of employment

Physical Requirements / Work Environment

The incumbent works in a restaurant environment occasional exposure to unpleasant environmental conditions or hazards including exposure to wet and/or humid conditions, fumes, toxic or caustic chemicals. Occasional work and other physical labor such as standing, walking, bending/stooping, kneeling and squatting. Ability to lift up to 50 pounds.