Chef

The Ranch Sports Grill a full-service restaurant and bar and is great for sporting events and families as well. We are dedicated to providing memorable experiences through our passion for service and our community.

Job Summary:

As the Chef, you will play an integral role in the Food and Beverage Operations. You will help oversee Kitchen Operations. You will help ensure that guests have an enjoyable day at the facility and do everything possible to make sure the staff are organized and prepared to help the guests in any way possible.

Responsibilities include but are not limited to:

• Directly responsible for kitchen functions including food purchasing, preparation and maintenance of quality standards.
• Responsible for training staff in methods of cooking, preparation, plate presentation, portion and cost control. Ensure that all food products are consistently prepared and served according to the recipes, portioning, cooking and serving standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs.
• Works with Front of House Management to create and maintain all menus for restaurant, private parties, and special events.
• Work with Front of House Management to plan and price Restaurant Menus.
  
• Establish portion sizes and prepare standard recipe cards of all new menu items.
  
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Schedule labor as required by anticipated business activity while ensuring that labor cost objectives are met.
• Ensures company policies and state and federal employment laws are followed.
• Supervise and coordinate the activities of Kitchen staff include scheduling, evaluating, and progressive discipline.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for floors, mats walls, hoods, other equipment and food storage areas.
  
• Responsible for motivating and encouraging Kitchen staff members to do the best job possible.
• Create an effective and responsible work team, providing them with feedback both positive and areas of improvement.
• Check and maintain proper food holding refrigeration temperature control points.
  
• Perform monthly physical inventories and keep records.
• Performs other duties as required by management.