Seasonal Prep / Line Cook

Snagajob.com Inc.; Corpus Christi (TX); On-site; USD 30,000 - 35,000; Full time

Job summary

A local restaurant in Corpus Christi, TX, is seeking a dedicated food preparation staff member. The role requires maintaining food quality through adherence to specified standards and assisting in kitchen staff training. Candidates must be at least 16 years old and pass safety inspections while managing cleanliness and food preparation tasks in a high-stress environment. Ability to work long hours in varying conditions is essential, along with holding a Nueces County Food Handler’s Permit.

Qualifications

• Must obtain a Nueces County Food Handler’s Permit.
• Must be at least 16 years old; some duties require a minimum age of 18.
• Ability to speak, understand, read, and write in English is required for most positions.

Responsibilities

• Ensure food quality through recipe documentation and presentation.
• Maintain cleanliness and adhere to quality standards.
• Train kitchen staff according to manual.

Skills

Food handling

Team collaboration

Attention to detail

Education

High school diploma or equivalent

Tools

Kitchen equipment

Job description

Executive Surf Club - Corpus Christi, TX

Result Statement: To ensure excellent food quality through implementation of “Water Street Way” methods of recipe documentation, usage, and product presentation. Job dates are from March 1, 2025 to August 31, 2025.

Responsibilities

• Bring food issues to Kitchen Manager’s attention to bring to weekly meetings.
• Meet or exceed “Water Street Way” standards for cleanliness, product quality and guest satisfaction.
• Provide quality prep by adhering to all recipe standards.
• Assist in the training of all kitchen positions following the Kitchen training manual.
• Implement all systems and forms for kitchen stations.
• Follow all pars designed for kitchen stations.
• Stand on hard surfaces for shifts up to 10 hours.
• Work in excessive heat in the kitchen.
• Work with excessive smoke (mesquite wood).
• Must obtain a Nueces County Food Handler’s Permit at all times.

Position Specific Requirements

• A score of 90% or better on all Health Department inspections.
• A score of 90% or better will be achieved on all mystery shopper reports.
• Will follow all dress code requirements for kitchen position:
  • Chef Shirt
  • Black pants, blue jeans, or approved chef pants
  • Apron
  • WS Hat or hair net
  • Black non‑skid shoes
• No piercings in kitchen.
• Beard guards if necessary.
• No cell phone use unless on break.

Companywide Requirements and Policies

• All routine work will be documented in an operational manual. The information included in the operations manual is proprietary.
• All work will be performed according to company policies and standard contract, action plans, employee manuals, ongoing policy memoranda, and facilities and dress codes.
• Client and company information will be held as strictly confidential outside the company.
• Employees will provide staff assistance as requested; each employee may be asked from time to time to cover other areas of accountability and/or departments.
• Employees will respect each other’s name, space, and need for concentration; socializing and interruptions must not impede workflow.
• Employees will have monthly scheduled meetings with their manager and yearly evaluations.
• Employees are encouraged to recommend ideas for improvement of their department and position.
• Employee must be at least 16 years old; for certain duties the minimum age is 18 years.
• Employee must be able to work A.M./P.M. shift and the number of hours as specified by management.
• All positions, except Dishwasher, must be able to speak, understand, read, and write in the English language. It is preferred but not required that Dishwashers also meet this requirement.
• Employee must wear hair above collar length.
• May be required to slice and cut food items in preparation for cooking and to garnish plates for serving.
• All employees involved with food preparation are accountable for any waste of food items which occurs.
• May be required to assist in cooking food.
• Must be conscientious in preparing food items to ensure quality of orders by double‑checking the tickets for accuracy.
• May be required, if assisting in cooking food, to produce food orders in a timely manner set to meet the quality standards of Water Street, Ltd. for serving to customers.
• If cooking food items, employee may be required to have knowledge of and follow rules established by the Health Department governing the cooking of meat and fish items.
• May be required to cut, slice, dice or chop food items or peel shrimp or shuck oysters as needed for serving to customers.
• May be required to inventory and record all waste that occurs during a shift.
• May be required to operate ovens, stoves, deep fryers, grills and clean this equipment at the end of the shift.
• May be required to clean the filters on the Vent‑A‑Hoods in the kitchen areas as well as other parts of kitchen equipment not specifically mentioned.
• May be required to stock food items, dishes, and silverware in appropriate locations to maintain appropriate levels of foods and serving pieces.
• May be required to perform simple math, handle money and operate a cash register, and prepare a bank deposit at end of shift.
• May be required to remove hot breads from oven and transfer items to warming ovens.
• May be required to clean work areas, including floors, to maintain peak efficiency at all times.
• May be required to pass training tests such as those regarding bar service, menu items and others as determined by management, and to do so with 90% accuracy.
• If performing duties of Kitchen, employee may be required to assemble and prepare dish machine for operation at beginning of shift, to stack and unload dish machine within the time period set by management (i.e. three minutes in most WaterStreet, Ltd. restaurant locations), and to disassemble and clean out dish machine at end of shift.
• If performing duties of Kitchen, employee may be required to refill soap and towel dispensers in kitchen and maintain the three‑compartment sink with proper amounts of soap and sanitary rinse.
• If performing duties of Kitchen, employee may be required to scrub back‑dock area daily.
• If performing duties of Kitchen, employee may be required to bring safety mats to kitchen area at the beginning of the shift, place trash cans at various stations, monitor trash cans throughout the shift and empty them as needed and at the end of the shift.
• Employee may be required to inventory products and accurately record information in assigned prep book.

Additional Information: Physical, Mental and Essential Functions

• Stands and walks for up to 6 to 10 hours per day on a concrete surface while performing duties.
• Lifts and carries food items of varying weights between 40 and 75 pounds without assistance, up to 150 pounds with assistance.
• Pushes/pulls and maneuvers food items, pots and pans, dishes, trash cans, freezer doors, stock on a dolly of varying weights between 35 and 150 pounds with or without assistance.
• Frequently bends, stoops, twists, performs rotating motions and reaches down, out and overhead as needed in the performance of job duties.
• In accordance with specific duties, constantly uses hands and fingers to hold and handle objects and equipment required to perform duties, either one‑handed or two‑handed.
• Has corrected vision to be aware of surroundings and the location of items needed to perform tasks.
• Has corrected hearing to listen to customer, manager or co‑worker needs and the environment.
• Can effectively and calmly communicate with co‑workers and/or management regarding instructions, needs, conflicts, and work in a fast‑paced environment.
• Remains mentally alert and capable of remembering names, faces, details regarding job tasks and food orders, and oral instructions.
• Remains mentally alert and capable of following instructions for the use and safe operation of all kitchen and food processing equipment as required.
• Capable of working in controlled environmental conditions normally ranging from 38°F to 350°F and hotter, including entering and exiting refrigerator/freezer, working around grills or ovens, or handling hot steam in dishwashing duties.
• Capable of working in environmental conditions with a normal to high level of noise.
• Alert and able to identify hazards as they occur, reporting immediately or, if directed, taking corrective measures.