Ranch Head Chef: Lead High-Volume Kitchen & Menu

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Job summary

Warren CAT is seeking a Head Chef for our corporate ranch. You will manage kitchen operations, food preparation, and culinary staff, delivering high-quality meals to groups from 10 to 100 people.

The role requires 3+ years in a high-volume kitchen, strong leadership, and expertise in menu development, food safety, and budgeting. You will work early mornings to holidays, collaborating with the culinary team to ensure exceptional guest experiences.

Qualifications

• At least 3 years of experience as a chef or similar in a high-volume operation.
• Knowledge of food preparation and kitchen management.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and leadership skills, with ability to train staff.

Responsibilities

• Plan and organize menu items, develop new recipes, and adjust to dietary needs and preferences.
• Ensure all items are prepared to standardized recipes and plating specs.
• Supervise kitchen staff and coordinate tasks to be accurate and timely.
• Maintain clean and safe kitchen, monitor temperatures, storage, and sanitation.
• Train staff on new dishes and cooking techniques.
• Manage inventory and relationships with vendors to ensure quality and timely delivery.
• Create and manage the kitchen budget and enforce policies for smooth operations.
• Lead waste reduction efforts and optimize recipes to minimize waste.

Skills

Menu planning

Kitchen management

Leadership

Staff training

Food safety

Communication

Education

Culinary arts degree

Job description

Warren CAT is seeking a Head Chef for our corporate ranch. You will manage kitchen operations, food preparation, and culinary staff, delivering high-quality meals to groups from 10 to 100 people.

The role requires 3+ years in a high-volume kitchen, strong leadership, and expertise in menu development, food safety, and budgeting. You will work early mornings to holidays, collaborating with the culinary team to ensure exceptional guest experiences.