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.
