EMPLOYEE MEAL CHEF

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