Line Cook

The Club at Carlton Woods; The Woodlands (TX); On-site; USD 32,000 - 52,000; Full time

Job summary

The Club at Carlton Woods in The Woodlands, TX seeks an experienced line cook to plan, prep, set up, and execute high-quality dishes across its outlets, following recipes and yield guides to ensure consistent presentation.

You will maintain sanitation and organization, coordinate with the Sous Chef on assignments and busy periods, monitor par levels, minimize waste, and guarantee proper storage in compliance with health standards and club requirements.

Qualifications

• Must have a high school diploma or GED with 4 years of culinary experience.
• Alternatively, a 2-year degree in Culinary Arts or related field with 4 years of experience is preferred.

Responsibilities

• Prepare and cook various cuisines following recipes and yield guides.
• Maintain proper plating presentation and garnish setup for all dishes.
• Maintain sanitation and organization of assigned work areas; ensure health & safety standards.
• Meet with the Sous Chef to review assignments and anticipated business levels.
• Minimize waste and monitor food costs to meet forecasted targets.

Skills

Teamwork

Recipe reading

Food safety

Measurement conversion

Communication

Education

High School Diploma or GED

Associate degree in Culinary Arts or related field

Job description

Job Overview

This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.

Job Functions

• Prepares and cooks various types of cuisines using various cooking methods.
• Follows proper plate presentation and garnish set up for all dishes.
• Maintains par level on all prepared food products.
• Maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Prepare all menu items following recipes and yield guide.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to members and guests.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Club requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Organizes and balances work load for food preparation staff.
• Works in a team environment, communicating with and assisting other department staff with food requests and set-up.
• Communicates any problems and/or concerns to the Sous Chef without delay.
• Organizes and cleans walk-in and reach-in storage units and coolers.
• Other duties and assignments as assigned by Sous Chef.
• Must be able to competently read a recipe, use a scale and convert between different measurements.

Physical Requirements

• Ability to lift 40 lbs.
• Ability to work long hours, evenings, holidays, and weekends.
• Ability to remain on feet the majority of the workday.
• Ability to operate all kitchen equipment.
• Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc.

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area preferred.