Part-Time Line Cook — Banquets & Fast-Paced Kitchen

Troon; El Dorado (AR); On-site; USD 17,000 - 28,000; Part time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Job summary

Mystic Creek Golf Club in El Dorado, AR, seeks a part-time Line Cook eager to learn, contribute, and grow within a fast-paced hospitality setting. As part of Troon, you will support food production, maintain sanitation, and assist with banquet functions, with a focus on consistent, quality outputs.

The role requires an Associate degree in Culinary Arts or equivalent, plus 2 years of experience, and a willingness to work weekends.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
• Willing to work weekends.
• Detail-oriented.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receive supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Skills

Detail-oriented

Education

Associates Culinary Degree or equivalent

Job description

Mystic Creek Golf Club in El Dorado, AR, seeks a part-time Line Cook eager to learn, contribute, and grow within a fast-paced hospitality setting. As part of Troon, you will support food production, maintain sanitation, and assist with banquet functions, with a focus on consistent, quality outputs.

The role requires an Associate degree in Culinary Arts or equivalent, plus 2 years of experience, and a willingness to work weekends.