Line Cook

Description

The Clubs of Cordillera Ranch is the core amenity to one of the most successful master planned communities in Texas, Cordillera Ranch. This 9,100+ acre oasis in the Texas Hill Country is a unique facility in every right. The family atmosphere established by the members and ownership creates a laid-back culture whilst upholding the standard expectations of a high-end facility.

In keeping with our commitment to offering our members the best experience possible, The Clubs are expanding our Food and Beverage Department. This spring our brand-new kitchen and dining facilities will be opening.

We are looking for talented individuals to expand our exemplary culinary staff. Our Chef run scratch kitchen is an excellent opportunity to gain fine dining culinary experience. If you are familiar with, or want to experience, cooking the highest quality luxury ingredients, come join our talented team.

Job Duties:

• Maintain and service your assigned station.

• Prepare items in accordance with established portions and presentation standards.

• Notifies Sous Chef of expected shortages.

• Ensure all assigned work areas and equipment are clean and in good working order.

• Assists the Sous Chef in maintaining security and safety in the kitchen.

• Maintains neat and professional appearance and always observe personal hygiene rules.

• Adheres to state and local health and safety regulations.

• Maintains the highest sanitary standards.

• Assists with other duties as assigned by Sous Chef.

Opportunities:

• Work with a talented and passionate culinary team.

• Present your flavor profiles to the rest of the team and perhaps have a dish offered in the monthly features.

• Develop a relationship with other passionate culinarians.

• Experience luxury ingredients like foie gras, Akaushi beef, and caviar.

• Gain experience in pairing food with wine.

Requirements

Reports to:

Kitchen is Executive Chef run; line cooks report directly to Sous Chefs.

Subject to Overtime

• Physical Requirement: Must be able to lift/carry a minimum of 20 lbs. on a frequent basis.

• Must always wear non-slip, oil resistant footwear.

• Must have a current Food Handlers Certification.