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Chef

Job in Stonecrest, Stonecrest / Lithonia, DeKalb County, Georgia, USA
Listing for: Torsap Thai Kitchen
Full Time position
Listed on 2026-10-08
Job specializations:
  • Restaurant/Food Service
    Catering, Cook & Chef, Food & Beverage, Restaurant Manager
Salary/Wage Range or Industry Benchmark: 50000 - 75000 USD Yearly USD 50000.00 75000.00 YEAR
Job Description & How to Apply Below

Responsibilities

As a steak house chef, your responsibilities may include:

  • Menu Planning:
    Creating and updating the steak house menu, including selecting high-quality cuts of meat, side dishes, sauces, and other ingredients.
  • Food Preparation:
    Preparing and cooking steaks and other cuts of meat according to customer preferences and steak house standards. This includes marinating, seasoning, grilling, and plating.
  • Quality Control:
    Ensuring that all steaks are cooked to the desired level of doneness, and that they meet the steak house's quality standards in terms of taste, presentation, and consistency.
  • Inventory Management:
    Monitoring and managing the inventory of meat, ingredients, and supplies to ensure that there is an adequate supply for daily operations.
  • Kitchen Management:
    Overseeing the overall operations of the steak house kitchen, including coordinating with other kitchen staff, maintaining cleanliness and hygiene, and ensuring compliance with food safety regulations.
  • Staff Training:
    Training and supervising kitchen staff on steak cooking techniques, food safety practices, and other relevant skills to maintain consistency and quality in food preparation.
  • Menu Development:
    Collaborating with the management team to create new dishes and specials that showcase different types of steaks and flavors, while considering customer preferences and market trends.
  • Customer Service:
    Interacting with customers to understand their preferences, accommodate special requests, and provide a memorable dining experience.
  • Cost Control:
    Monitoring and controlling food costs by minimizing waste, optimizing portion sizes, and managing kitchen resources efficiently.
  • Continuous Learning:
    Keeping up-to-date with industry trends, new cooking techniques, and innovations in steak preparation to enhance skills and bring new ideas to the steak house menu.
  • Skills
    • Serve safe Certified
    Benefits

    TBD

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