Line Cook

Bent Tree Country Club Inc; Dallas (TX); On-site; USD 30,000 - 40,000; Full time

Job summary

A local country club is seeking a Cook to join their team in Dallas, TX. The role involves preparing food for banquets and a la carte outlets, maintaining cleanliness, and adhering to safety standards. Candidates should have an Associate's Degree in Culinary Arts and at least a year of experience in a similar role. The position requires excellent organizational skills, a self-starter attitude, and the ability to communicate effectively. Flexibility in working hours is necessary.

Qualifications

• Minimum of 1 year in a similar position.
• Ability to communicate with members.

Responsibilities

• Prepare and cook food for banquets and a la carte outlets.
• Ensure cleanliness and adhere to safety standards.
• Consult with Sous Chef for daily menu items.

Skills

Organizational skills

Self-starter

Team player

Bilingual

Education

Associate's Degree in Culinary Arts

Job description

Job Description

Location: North Dallas, TX, 75248

Job Summary

We are currently seeking a Cook to join our team. This position reports to the Sous Chef. This position is responsible for plating, cooking, creating, and preparing food for banquets and a la carte outlets.

Responsibilities

• Keeps the club clean
• Anticipates needs and wants, being prepared, being continuously enthusiastic, executing flawlessly, and doing it now
• Creates and consults with the Sous Chef concerning daily menu items and activities.
• Adheres to The Club’s standards for guest service.
• Refers guest problems or complaints to the supervisor.
• Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation.
• Continually taste and smell food that is being prepared and served.
• Continually updates knowledge of recipes, food preparation, and food presentation.
• Stores and handles food properly, following Health Department requirements.
• Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately.
• Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
• Other projects as assigned by the Lead Line, Sous Chef, or Executive Chef

Requirements

Education/Training/Experience

Associate's Degree in Culinary Arts Preferred

Minimum of 1 year in a similar position

Competencies

• Must be organized and accurate
• Must be a self-starter and able to work without immediate supervision
• Must be willing to work flexible schedules and overtime
• Must be able to communicate with members
• Bilingual preferred
• Team player

Essential Physical Requirements

• Ability to lift/carry 10 pounds or less constantly;67-100% of the time
• Ability to lift/carry 11- 20 pounds frequently;34-66% of the time
• Ability to lift/carry 21-100 pounds occasionally;1-33% of the time
• Ability to push/pull 12 pounds or less constantly; 67-100% of the time
• Ability to push/pull 26-40 pounds frequently; 34-66% of the time
• Ability to push/pull 41-100 pounds occasionally; 1-33% of the time
• Ability to bend, handle, finger, stand, walk, talk, hear, taste, or smell constantly; 67-100% of the time
• Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time
• Ability to climb, crawl, sit, or work at or above shoulder occasionally; 1-33% of the time
• Ability to work inside and outside 90%/10%

Noise level is: Mid to high