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.