Job Description

Roles & Responsibilities

Your Role:

• Design, plan, and implement an innovative and profitable menu featuring high-quality steak, meats, appetizers, sides, and desserts

• Master the steakhouse concept: perfect execution of all protein items, grilling techniques, cook temperatures, and resting procedures

• Perform precision butchery, portion control, and meat aging/storage to maintain top quality and cost efficiency

• Maintain strict quality and presentation standards for every dish leaving the pass

• Collaborate with suppliers to source premium, dry-aged, and specialty beef, managing inventory and FIFO procedures

• Lead, motivate, and manage a diverse kitchen team under pressure, ensuring smooth coordination between BOH and Front-of-House

• Operate wood-fired grills and other specialized steakhouse cooking equipment

• Apply knowledge of wine and beverage pairings to complement the menu

• Bring your mastery of classical and modern cooking techniques

You bring:

• Proven experience as a Head Chef or Executive Sous Chef in a high-end steakhouse, fine dining, or luxury hotel environment

• Strong leadership, communication, and organizational skills

• Passion for meat, fire, and creating unforgettable dining experiences

Head Chef - Steak House JA Resorts & Hotels