EMPLOYEE MEAL CHEF

Houston Country Club; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

The Houston Country Club in Houston, Texas is seeking an Employee Meal Chef responsible for planning, preparing, and serving high-quality meals for club staff. The role focuses on maintaining high standards in food quality and safety while enhancing employee satisfaction through nutritious meals.

The ideal candidate has a culinary degree and at least 2 years of experience in professional cooking, including preparing meals for large groups. Skills in menu planning and food safety are essential for success in this position.

Qualifications

• Minimum of 2 years of professional cooking experience.
• Experience preparing meals for large groups.
• Knowledge of HACCP principles and health department regulations.

Responsibilities

• Prepare daily employee meals that are nutritious and professionally presented.
• Develop varied menus to accommodate dietary restrictions.
• Maintain exceptional sanitation and cleanliness throughout work areas.

Skills

Food safety and sanitation practices

Knife skills

Menu planning

Communication skills

Ability to multitask

Education

High school diploma or equivalent preferred

Culinary degree or formal culinary training preferred

SERV Safe Food Handler Certification

Job description

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.

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.