Serenity Ranch Table is a reservations-only fine dining destination set on a working ranch.
We are looking for a Head Chef to lead our kitchen and this is the right next step for a strong sous chef or senior line cook who has mastered consistent, high-level execution and is ready for the title, the leadership, and a saner life. Classical technique, including French Technique will be important skills in executing our current menu. Our dinner service runs Thursday through Saturday evenings. This is a hands-on cooking position. Our Head Chef works the center of the line and cooks every dish that leaves the kitchen. If you are looking for a role that keeps you off the line and behind a desk, this is not it. If you want a kitchen where the food is yours from start to finish, keep reading.
What You’ll Do
Lead all kitchen operations for our Thursday Saturday dinner service, executing our established recipes to fine dining standards with complete consistency.
The position is 40+ hrs per week and will involve other weekday tasks to prepare before opening each Thursday. There are additional luncheons and special events from time to time. Hire, train, schedule, and develop kitchen staff; set the tone for a professional, respectful back of house.Manage food ordering, inventory, vendor relationships, and food cost targets
Maintain rigorous food safety, sanitation, and health code compliance
Work with ownership on seasonal specials and special-event dinners within the framework of our existing menu
What We’re Looking For
Significant line cook experience in a scratch kitchen you have worked the stations, you knowthe pace, and you can jump on any of them
Experience as a sous chef, kitchen manager, or lead line cook in a fine dining, upscale casual, or high-volume quality operation
Comfort with steakhouse proteins and game beef temps you could hit blindfolded, plus lamb, elk, and duck
Strong plating standards and an eye for detail under pressure
Leadership presence: calm, organized, and respectful on the line
ServSafe Manager certification (or ability to obtain within 60 days of hire)
Nice to have
Formal culinary training — though a strong kitchen record matters more to us than a diploma
Experience sourcing and managing vendor relationships, including fresh seafood
Experience training and mentoring line cooks
Classical technique, including French technique and scratch sauce work
Schedule and physical requirements
50 to 60 hours per week, including evenings, weekends, and holidays
Includes travel to pick up fresh product
Extended periods standing and walking; frequent lifting and carrying up to 50 pounds; work in a hot kitchen environment at a sustained pace
Experience sourcing and managing vendor relationships, including fresh seafood
Experience training and mentoring line cooks
Compensation & Benefits
Competitive compensation, commensurate with experience discussed during the interview process
Relocation assistance for the right candidate
Three-night dinner service (Thursday Saturday) a schedule most chefs only dream about
Paid time off and paid major holidays
Life at the Ranch
Jefferson is one of Texas’s most charming historic towns a walkable, tourism-driven community with a loyal dining clientele year-round. Your salary here goes dramatically further than in Dallas or Shreveport: housing costs are a fraction of metro prices, and you’re 45 minutes from Shreveport and under three hours from Dallas. Cook serious food, lead a respected kitchen surrounded by horses and pine trees, and actually afford the life that goes with it.
How to Apply
Send your resume and a brief note about your line experience and current role to
Interviews include a working stage in our kitchen we want to see
you cook, and we want you to see how we run.
Serenity Ranch Table is an equal opportunity employer. All qualified applicants will receive
consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by law.
