Restaurant Chef jobs in Corpus Christi, TX

Summary/Objective

The Chef is a hands-on working position responsible for the oversight and management of all aspects of back of the house operations under the direct supervision of the Executive
Chef and in collaboration with Prime Steakhouse & Whiskey Bar (PS&WB) management team. The Chef must utilize superb time management while exhibiting the utmost in professionalism and servant leadership. The Chef must adhere to sanitation requirements to the standards outlined in the Performance Work Statement and possess the ability to work without direct supervision.

Essential Functions

1. Assist in managing/overseeing all aspects of food preparation and cooking operations including:

• Assist executive & sous chef in developing of seasonal menus for lunch, brunch, dinner, bar appetizers, wine dinners and special events on and/or offsite for submittal to Owner and GM for approval.
• Identifying new culinary presentation techniques.
• Evaluates food preparation to ensure consistent food quality standards are met and food is prepared according to established recipe standards.
• Ensures the highest standards of hygiene, cleanliness and safety practices are followed.
• Identifies the developmental needs of the cooking staff and provides coaching, mentoring, and positive feedback to help them improve their knowledge and skills.
• Establishes and maintains a regular cleaning schedule for all cooking areas and cooking equipment.
• Kitchen equipment operations and requirements.
• Completion of on-the-job training records.
• Evaluation and certification of cooking staff seeking advancement.

2. Actively interacts with customers to obtain feedback on food quality, presentation, and customer service levels.

3. Maintains professional conduct in accordance with PS&WB policy.

Supervisory Responsibility

This position is responsible for the time management and oversight of all facility cooking personnel under the direct supervision of the executive chef. The Chef must work in close collaboration with the executive chef and restaurant management team.

Work Environment

This job operates in an operational setting. The employee is exposed to a variety of extreme conditions such as extreme heat and/or cold, exposure to moving mechanical parts and vibration and the noise level in the work environment can be loud.

Physical Demands

The Chef must be able to sit, talk, hear, stand, walk, use hands and fingers, reach with hands and arms, climb, balance, stoop, kneel, crouch, crawl, lift and/or move up to 40 pounds frequently and lift and/or move up to 60 pounds occasionally.

Position Type/Expected Hours of Work

This is a full time/exempt position, minimum of forty hours per week required, will work all shifts, including weekends and holidays.

Required Education and Experience

1. High school graduate or GED equivalent.
2. Certification through an accredited culinary academy such as the Culinary Institute of

America, American Culinary Federation, or similar institute.
3. Previous chef experience in high volume casual and/or fine dining restaurant.
4. Must possesses solid Computer skills and proficiency in MS Suite.

Preferred Education and Experience

1. Associate degree in culinary arts or a related hospitality field.
2. Five years’ experience as Chef, or in related fields with high volume fine dining.

Additional Eligibility Qualifications

1. Extensive knowledge of food handling and sanitation standards required.
2. Ability to read, write, speak, and understand English required.
3. Must be able to read, understand, and follow instruction manuals for new equipment for purposes of usage, training, and safety.
4. Basic mathematical skills required to perform operation and paperwork requirements to include conversion and calculation of weight and volume.
5. Ability to adapt quickly to changes in workload and working conditions; ability to coordinate multiple tasks, while maintaining standards of the Performance Work
Statement (PWS).

6. Extensive knowledge of menu planning, cooking processes, and food storage standards required.

7. Extensive knowledge of troubleshooting, safety, and operation of facility equipment required.

8. Assists in other corporate food service projects to develop recipes, establish pricing, provides training as well as any other aspects of the food operation as required.

Licenses/Work Authorization Requirements

1. Ability to complete and maintain the ServSafe™ Manager’s 5-year certification course.
2. Valid driver’s license
3. Reliable transportation
4. Drug Screen.
5. PS&WB background check.

AAP/EEO Statement

Prime Steakhouse & Whiskey Bar is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with a disability.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $15.00 - $20.00 per hour

Expected hours: 35 – 46 per week

Benefits:

• Flexible schedule

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Ability to Relocate:

• Corpus Christi, TX 78414: Relocate before starting work (Required)

Work Location: In person