Steak house chef

Steakhouse Chef

Department: Kitchen / Food & Beverage
Reports To: Restaurant Manager / General Manager
Employment Type: Full-Time

Job Summary

The Steakhouse Chef is responsible for overseeing the preparation, cooking, and presentation of steaks and other menu items while maintaining the highest standards of food quality, taste, consistency, and food safety. The Chef will lead the kitchen team, manage food preparation and inventory, control food costs, and ensure that all dishes are prepared according to established recipes and restaurant standards.

Key Responsibilities

• Prepare and cook high-quality steaks according to guest preferences, including rare, medium-rare, medium, medium-well, and well-done.
• Ensure proper handling, seasoning, grilling, searing, resting, slicing, and presentation of steaks.
• Prepare sauces, side dishes, appetizers, and other menu items as required.
• Maintain consistent taste, quality, portion sizes, and presentation.
• Supervise and coordinate kitchen staff during daily operations and peak service periods.
• Assign kitchen duties and ensure proper workflow and timely food service.
• Train and guide kitchen staff on cooking techniques, food preparation, and safety procedures.
• Ensure proper storage, handling, and preparation of meat and other ingredients.
• Monitor the quality and freshness of meat, vegetables, sauces, and other food supplies.
• Assist with menu development, recipe creation, and seasonal specials when required.
• Monitor food costs, portion control, waste, and ingredient usage.
• Conduct regular inventory checks and coordinate with management regarding purchasing and stock requirements.
• Maintain cleanliness and organization of the kitchen, cooking equipment, workstations, and storage areas.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Inspect food before service to ensure it meets the restaurant's quality standards.
• Coordinate with the Restaurant Manager and service team to ensure smooth kitchen and dining operations.
• Handle kitchen-related customer concerns professionally and provide appropriate solutions.
• Ensure proper maintenance and safe use of kitchen equipment.
• Perform other duties as assigned by management.

Qualifications

• Proven experience as a Steakhouse Chef, Grill Chef, Chef de Cuisine, Sous Chef, or similar position.
• Strong knowledge of steak preparation and various cooking techniques.
• Experience with different cuts of beef and proper meat handling is highly preferred.
• Knowledge of food safety, sanitation, and kitchen hygiene standards.
• Strong leadership and team-management skills.
• Good knowledge of food costing, portion control, and inventory management.
• Ability to work efficiently in a fast-paced restaurant environment.
• Excellent attention to detail and consistency.
• Good communication and organizational skills.
• Culinary degree or formal culinary training is an advantage.
• Relevant steakhouse or fine-dining experience is a plus.