Banquet Cook — Flexible Schedule

Ridglea Country Club; Fort Worth (TX); On-site; USD 23,000 - 28,000; Full time

Job summary

Ridglea Country Club in Fort Worth, TX is seeking a Cook for the South Course (Flex). The role is full-time, onsite, with an hourly wage of $17.00–$20.00. Under the Executive Chef and South Course Chef, you will produce food, manage waste, follow SOPs, and uphold safety standards for banquet operations.

The position emphasizes technical cooking skills, strong organization, cleanliness, and adherence to food and labor cost goals, with daily collaboration with the culinary leadership.

Qualifications

• Knowledge - Possesses technical skills needed to fulfill required job duties.
• Shows active interest in self-improvement.
• Work Ethic - Exhibits professional attitude towards superiors, colleagues, and work.

Responsibilities

• Knowledge - Possesses technical skills needed to fulfill required job duties.
• Shows active interest in self-improvement.
• Work Ethic - Exhibits professional attitude towards superiors, colleagues, and work. Is timely and checks with the Executive Chef or South Course Chef before leaving.
• Production- Understands and uses recipes for all items produced.
• Organization - Prioritize work and teamwork; returns soiled utensils to proper areas.
• Sanitation - Follows sanitation practices; keeps station clean.
• Hygiene - Maintains proper personal hygiene and uses gloves when necessary.
• Manages food production for banquet functions to ensure high quality.
• Establishes and adheres to food cost and labor cost goals for banquets.
• Attends monthly kitchen meetings.
• Communicates with Executive Chef daily.
• Performs tasks accurately and timely.

Job description

Ridglea Country Club in Fort Worth, TX is seeking a Cook for the South Course (Flex). The role is full-time, onsite, with an hourly wage of $17.00–$20.00. Under the Executive Chef and South Course Chef, you will produce food, manage waste, follow SOPs, and uphold safety standards for banquet operations.

The position emphasizes technical cooking skills, strong organization, cleanliness, and adherence to food and labor cost goals, with daily collaboration with the culinary leadership.