PT-Line Cook

Bent Tree Country Club Inc; United States; On-site; USD 16,531 - 24,796; Part time

Job summary

Bent Tree Country Club Inc in North Dallas, TX, is currently seeking a Part Time Cook to join our team. The role involves preparing and plating food for banquets and a la carte outlets, reporting directly to the Sous Chef.

The ideal candidate must have an Associate's Degree in Culinary Arts and a minimum of 1 year in a similar position. Responsibilities include maintaining cleanliness in the club, preparing food according to established standards, and ensuring guest satisfaction.

Qualifications

• Minimum of 1 year in a similar position.

Responsibilities

• Keep the club clean.
• Prepare and arrange food according to recipes.
• Consult with the Sous Chef on daily menu items.
• Adhere to The Club’s standards for guest service.
• Store and handle food properly following Health Department requirements.

Skills

Organizational skills

Ability to work independently

Flexible scheduling

Communication skills

Bilingual (preferred)

Team player

Education

Associate's Degree in Culinary Arts

Job description

Description

Location: North Dallas, TX, 75248

Job Summary

We are currently seeking a Part Time 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