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Chef (Steakhouse Focus)

Job Description Location:

Legend's Restaurant, Selma California Position Type:

Full-Time /

Exempt Compensation:

$75,000 to $80,000 Position Overview We are seeking a skilled, hands-on Chef with a strong background in upscale steakhouses to lead our kitchen operations. The ideal candidate possesses a solid mastery of meat fabrication, broiling techniques, and kitchen flow, coupled with a commitment to food safety, team leadership, and consistent culinary execution. You will be responsible for running day-to-day kitchen operations, executing our signature steak and chop program, and ensuring every dish meets our high standards of quality and flavor. Key Responsibilities 1.

Kitchen & Operational Management Staff Leadership:

Train, mentor, and schedule kitchen personnel, fostering a cooperative, disciplined, and efficient team capable of delivering smooth service during peak hours.

Inventory & Cost Controls:

Oversee inventory management for proteins and supplies, manage yield testing, control food and labor costs, and coordinate ordering with trusted purveyors.

Equipment Maintenance:

Ensure all kitchen equipment—including broilers, char broilers, cooling units, and prep stations—is properly maintained, calibrated, and operated safely. 2.

Food Preparation & Steakhouse Culinary Excellence Meat Program Execution:

Oversee protein selection, butchery, trimming, and precise portioning to guarantee consistent, high-quality cuts (e.g., Ribeye, New York Strip, Filet Mignon).

Broiler & Temperature Mastery:

Direct high-temperature broiling and charbroiling techniques, ensuring every steak is cooked accurately to guest specifications with proper crust development and resting.

Menu & Accompaniment Execution:

Prepare and oversee classic steakhouse accompaniments—from scratch-made sauces (béarnaise, peppercorn) and compound butters to traditional sides, appetizers, and seasonal features. 3.

Food Safety & Regulatory Compliance Sanitation Standards:

Maintain strict compliance with local and state health codes, ensuring a clean, organized, and inspection-ready kitchen at all times.

HACCP & Temperature Control:

Enforce essential Hazard Analysis Critical Control Point (HACCP) protocols, including safe meat thawing, accurate temperature logs for refrigeration, and strict cross-contamination prevention between raw proteins and ready-to-eat foods.

Allergen & Dietary Safety:

Maintain clear systems for managing guest food allergies, dietary restrictions, and safe preparation of alternative dishes.

Desired Attributes & Qualifications Experience:

Minimum of 3-5 years of experience as a Chef, Chef de Cuisine, or Headline Cook within an upscale steakhouse or polished casual dining concept.

Certifications:

Current SERV Safe Manager Certification (or equivalent) is required.

Protein & Butchery Expertise:

Hands-on knowledge of meat grades, basic dry-aging or wet-aging principles, and professional knife skills.

Composure Under Pressure:

Proven ability to manage a busy kitchen line with steady communication, organization, and timing. Attention to

Detail:

Consistent focus on quality control, correct internal cooking temperatures, plate presentation, and cleanliness.

Note:

This job description is not intended to be all-inclusive. The employee may perform other related duties as needed to meet the ongoing requirements of the restaurant.

Job Type:

Full-time Pay:

$75,000.00 - $80,000.00 per year

Benefits:

Dental insurance Health insurance Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person