Head Chef

WAC; Brownwood (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health benefits

Dental benefits

Vision benefits

Life insurance

Job summary

WAC is seeking a Head Chef to lead kitchen operations at our corporate ranch. The role focuses on menu planning, recipe development, and directing culinary staff to deliver high-quality meals for groups from 10 to 100 guests.

The ideal candidate has 3+ years as a chef in high-volume settings, strong leadership, and expertise in food safety and kitchen management. Expect early mornings, evenings, weekends, and holidays as part of a dynamic team environment.

Qualifications

• Minimum 3 years as a chef or similar in a high-volume environment.
• Proficiency in food preparation, cooking techniques, and kitchen management.
• Ability to work under pressure and lead a team.
• Strong organizational skills and attention to detail.
• Willingness to stand long hours and lift up to 50 pounds.

Responsibilities

• Plan and organize menu items, develop recipes, and adapt to dietary needs and customer preferences.
• Ensure all items follow standardized recipes and plating specs.
• Supervise kitchen staff and coordinate tasks to meet deadlines.
• Maintain clean, safe, and sanitary kitchen conditions.
• Train staff on new dishes and techniques.
• Manage inventory and vendor relationships for quality and timely delivery.
• Create and manage the kitchen budget and enforce policies.
• Minimize waste and optimize inventory levels.
• Support a collaborative culinary team to deliver high-quality meals.

Skills

Leadership

Cooking techniques

Communication

High-volume ops

Education

Culinary arts degree/diploma

Job description

Description

TEAM UP WITH US!

The Head Chef at our corporate ranch is responsible for managing kitchen operations, food preparation, and culinary staff. This position ensures the efficient and effective delivery of high-quality food and ensures that all meals are prepared in accordance with established recipes, menu specifications, and food safety standards. The Chef will work in a setting that requires feeding groups as small as 10 and as large as 100 people.

DO YOU HAVE WHAT IT TAKES?

WHAT YOU'LL DO:

• Planning and organizing menu items, including developing new recipes and adjusting current ones to meet dietary requirements and customer preferences.
• Ensure that all food items are prepared according to standardized recipes and plating specifications.
• Supervise and coordinate the work of kitchen staff, including chefs, cooks, and other kitchen workers, ensuring that all tasks are completed accurately and on time.
• Maintain a clean and safe kitchen environment, including monitoring food temperatures, storage, and sanitation procedures.
• Train kitchen staff on new dishes and cooking techniques, ensuring that all staff members are well-equipped to deliver high-quality food.
• Maintain inventory levels of food, supplies, and equipment.
• Develop and maintain relationships with vendors, ensuring that all products meet quality standards and are delivered on time.
• Create and manage the kitchen budget, ensuring that all expenses are within budgetary guidelines.
• Implement and enforce kitchen policies and procedures to ensure smooth and efficient kitchen operations.
• Manage food waste reduction efforts, including monitoring inventory levels and adjusting recipes to minimize waste.
• TheHead Chef position is a full-time role, and work hours may include early mornings, evenings, weekends, and holidays. The position requires a high level of creativity, attention to detail, and the ability to work collaboratively with other members of the culinary team to deliver high-quality food and a positive guest experience.

WHAT YOU'LL NEED:

• At least 3 years of experience as a chef or similar position in a high-volume restaurant or foodservice operation.
• Knowledge of food preparation, cooking techniques kitchen management.
• Ability to work well under pressure and in a fast-paced environment.
• Excellent communication and leadership skills, with the ability to effectively manage and train staff.
• Strong organizational skills and attention to detail.
• Must be able to stand for extended periods and lift up to 50 pounds.
• A degree or diploma in culinary arts or related field is preferred.

WHY WORK WITH US?

• We like to take care of business and have fun doing it!
• We offer health, dental, vision, life, and more as a comprehensive benefits package.
• Don’t you want to work with awesome people?

IMPORTANT INFORMATION:

While performing the duties of this job, the employee is regularly required to sit, talk or hear. The employee has the ability to stand for long periods of time and lift up to 50 pounds

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually noisy and environment can be hot.

Required travel up to 30%.

This position is considered a safety sensitive position.

The Job description is subject to change by the employer as the needs of the employer and requirements of the job change.

EEO/AA

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.