Lead Line Cook — Banquets & Resort Kitchen Leader

Carter Hospitality Group, LLC; United States; Vor Ort; USD 21.000 - 30.000; Vollzeit

Benefits dieser Stelle

401(k)

401(k) matching

Dental insurance

Employee assistance program

Employee discounts

Flexible spending account

Health insurance

Life insurance

Paid time off

Referral program

Tuition reimbursement

Vision insurance

Zusammenfassung

Carter Creek Winery Resort & Spa in Johnson City, Texas, is seeking a Lead Line Cook to join our Brewery & Restaurant team. The role entails preparing food to exact standards, leading the kitchen team, and assisting chefs in overseeing kitchen operations.

Four years of cook experience are required, with preference for banquet, catering or resort experience and staff leadership. Must be able to work evenings, weekends, and some holidays while maintaining high quality and cost control.

Qualifikationen

• Minimum four years of cook experience in a restaurant, banquet, or resort.
• Experience training or leading kitchen staff is preferred.
• Banquet, catering or resort work experience is a plus.
• Strong understanding of food safety and line cook responsibilities.

Aufgaben

• Open and/or close the kitchen.
• Lead kitchen staff to ensure timely service.
• Assist Executive Chef and Sous Chef to manage food costs and reduce waste.
• Set up and stock stations with necessary supplies.
• Prepare food for service: chop vegetables, butcher meat, and prepare sauces.
• Cook menu items in cooperation with the kitchen team.
• Maintain cleanliness and safety standards throughout the shift.

Kenntnisse

Leadership

Cook experience

Food safety

Team coordination

Mentoring staff

Jobbeschreibung

Carter Creek Winery Resort & Spa in Johnson City, Texas, is seeking a Lead Line Cook to join our Brewery & Restaurant team. The role entails preparing food to exact standards, leading the kitchen team, and assisting chefs in overseeing kitchen operations.

Four years of cook experience are required, with preference for banquet, catering or resort experience and staff leadership. Must be able to work evenings, weekends, and some holidays while maintaining high quality and cost control.