Head Chef — Lead High-Volume Kitchen & Menu Innovation

Warren Equipment Company; Brownwood (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Comprehensive benefits package

Job summary

Warren Equipment Company is seeking a Head Chef to lead kitchen operations, plan menus, and train culinary staff in a high-volume setting. The role involves ensuring recipes, plating, food safety, and budget adherence while maintaining a positive guest experience.

Responsibilities include menu development, staff supervision, inventory management, vendor relations, and ensuring timely, quality food delivery across meals for groups as needed.

Qualifications

• 3+ years as a chef or in a high-volume operation.
• Knowledge of food preparation, cooking techniques and kitchen management.
• Able to work under pressure in a fast-paced environment.

Responsibilities

• Plan and organize menu items; develop recipes and adjust for dietary needs.
• Ensure items are prepared per standardized recipes and plating specs.
• Supervise kitchen staff; ensure tasks are completed accurately and on time.
• Maintain a clean, safe kitchen; monitor temperatures, storage and sanitation.
• Train kitchen staff on new dishes and techniques.
• Maintain inventory levels of food, supplies and equipment.
• Develop and maintain relationships with vendors and ensure timely delivery.
• Create and manage the kitchen budget within guidelines.
• Enforce kitchen policies and procedures to ensure smooth operations.
• Support early mornings, evenings, weekends and holidays as needed.

Skills

Kitchen management

Food safety

Leadership

Menu development

Staff training

Education

Culinary arts degree or diploma

Job description

Warren Equipment Company is seeking a Head Chef to lead kitchen operations, plan menus, and train culinary staff in a high-volume setting. The role involves ensuring recipes, plating, food safety, and budget adherence while maintaining a positive guest experience.

Responsibilities include menu development, staff supervision, inventory management, vendor relations, and ensuring timely, quality food delivery across meals for groups as needed.