Regional Chef jobs in Waco, TX

Primary

o Promote, work, and act in a manner consistent with the mission of the restaurant.

o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, and other kitchen equipment.

o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

o Responsible for the quality of products served.

o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.

o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.

o Turn or stir foods to ensure even cooking.

o Season and cook food according to recipes or personal judgment and experience.

o Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.

o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

o Follow proper plate presentation and garnish set up for all dishes.

o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

o Assists in food prep assignments during off-peak periods as needed.

o Substitute for or assist other cooks during emergencies or rush periods.

o Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

o Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

o Keep records and accounts.

o Coordinate and supervise work of kitchen staff.

o Prepare relishes and hors d'oeuvres.

o Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

o Plan and price menu items.

o Bake breads, rolls, cakes, and pastries.Responsibilities:
- Create and prepare high-quality dishes according to menu specifications
- Oversee and manage kitchen operations
- Ensure food safety and sanitation standards are met
- Collaborate with the culinary team to develop new menu items
- Train and supervise kitchen staff
- Monitor inventory and order supplies as needed
- Maintain a clean and organized kitchen environment

Requirements:
- Proven experience as a Chef or in a similar role
- Knowledge of various cooking techniques and cuisines
- Strong leadership and communication skills
- Ability to work well under pressure in a fast-paced environment
- Attention to detail and creativity in food presentation
- Ability to multitask and prioritize tasks effectively

Note: Bartending experience is not relevant to the Chef position, so it will not be included in the job description.

Job Types: Full-time, Part-time

Pay: $12.00 - $15.00 per hour

Benefits:

• Food provided

Shift:

• 8 hour shift
• Day shift
• Evening shift

Supplemental Pay:

• Overtime pay

Work Location: In person