Hourly Salary:

50,000 to 55,000/ hr plus

Commissions

Head Chef

DEFINITION

We are looking for an experienced, creative, and passionate head chef to join our team. As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

The following is a sample of the knowledge, skills and abilities required for this position, and not a complete list of duties or responsibilities.

KNOWLEDGE, SKILLS AND ABILITIES

• Good work ethic.

• Ability to work a flexible schedule. (Morning, afternoon, evenings, and holidays.)

• Basic ability to perform multiple tasks effectively in a team environment and with minimal supervision.

• Professional knowledge of standards and practices, including tact and courtesy essential to effective customer service to deal with guests.

• Must be able to be a self motivator and work independently

• Excellent organizational skills

• Excellent verbal and written communication skills

• Attention to detail

• Valid Class C Driver’s License. Good driving record required.

• TABC certification required

• Texas Food Handlers Certificate required, Texas Food Safety Managers Certificate preferred

• Ability to speak Spanish is beneficial

• Other duties as assigned.

EXAMPLES OF WORK

• Direct kitchen operations, including food preparation, cooking, and cleanup

• Assign tasks; supervise chefs and cooks in the preparation and presentation of food

• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively

• Resolve issues as they arise so that customers continue to receive their orders in a timely manner

• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen

• Plan menus and set prices making adjustments as needed based on the availability of ingredients

• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment

• Direct monthly inventory

• Maintain vendor relationships

• Recruit, hire, and train chefs, cooks, and kitchen staff

• Maintain kitchen equipment; schedule repairs and additional maintenance as needed

Head Chef Requirements and Qualifications

• Associate degree in culinary arts preferred

• 3+ years of experience in a back-of-house management position

• Significant experience as a chef, in addition to experience as a sous chef or line cook

• Strong attention to detail

• Creativity

• Ability to oversee and manage kitchen operations

• Ability to remain productive when pulled in many different direction

EXPERIENCE AND EDUCATION REQUIREMENTS (The following is a sample of the minimum qualifications or requirements the Human Resources & Organizational Development Office will use to evaluate applicants for this position.)

High School Diploma or equivalent. 3+ years of event management experience preferred.

The Department of Human Resources and Organizational Development may consider an equivalent combination of education, training and/or experience.

• The Quail Valley Golf Course Compensates employees according to a salary schedule that enables movement through a market based salary range. Generally, a new employee’s salary is at or near the beginning of the range.