Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Customer service experience.
Critical thinking skills and the ability to work autonomously, using time and resources efficiently.
Verbal and nonverbal communication skills, including communicating compassionately and non-aggressively under pressure.
Interpersonal, organizational, and time-management skills.
Ability to meet performance expectations and be accountable for actions.
Integrity and responsibility.
Flexibility to meet department scheduling demands.
Ability to work unsupervised, take initiative, and work independently or as part of a team to complete responsibilities accurately and meet deadlines.
Good judgment and adaptability to ongoing changes.
Ability to work as a team member and help work flow efficiently.
Ability to remain current with organizational policies, procedures, and systems.
Ability to demonstrate competency in position responsibilities and requirements within 90 days, as evaluated by a supervisor.
Knowledge of food safety procedures, including safe ingredient storage and cooking temperatures to prevent foodborne illness.
Knowledge of food preparation, production, standard kitchen equipment, food safety, and sanitation.
Knowledge of food-handling techniques and cooking methods.
Knowledge of safety and sanitation rules and practices.
Knowledge of fire safety procedures.
Ability to work in a high-volume, high-stress environment.
Manual dexterity to operate a fire extinguisher and kitchen equipment, including slicers, choppers, processors, and knives.
Computer literacy.
Maintain required TABC and food-handling licenses.
Ability to read, write, and speak English.
TABC and food-handling licenses are required.
Previous proven working experience as a cook.
Ability to perform the physical demands of the role, including standing and walking for extended periods; maneuvering safely; pushing, pulling, climbing, bending, stooping, crouching, and crawling; tasting and smelling; using arm, leg, and back muscles for extended periods; and occasionally lifting and carrying items over 50 pounds.
Corrected vision and hearing within normal range.
Ability to work irregular hours and under moderate physical, mental, and emotional stress.
Ability to use hands and fingers frequently; the role involves potential cuts and bruises.
Ability to work indoors and outdoors, including in inclement weather, wet or humid conditions, fumes, odors, dust, mists, gases, poor ventilation, extreme cold or heat, loud or noisy conditions, moving mechanical parts, hot soapy water, cleaning and sanitizing chemicals, hazardous chemicals, and narrow aisles or passageways.
Ability to talk and hear frequently.
Responsibilities
Clean and sanitize work areas, equipment, utensils, and dishes.
Check the quality and freshness of ingredients and finished products.
Prepare food and ingredients by measuring, weighing, mixing, preparing accompaniments and garnishes, rinsing, chopping, peeling, and cutting.
Bake, grill, steam, and boil meats, vegetables, fish, poultry, and other foods.
Operate kitchen equipment such as broilers, ovens, grills, and fryers.
Follow preparation guides and recipes to cook and prepare entrees, vegetables, sandwiches, and other menu items.
Serve correct portions in accordance with club standards.
Set up the workstation with sufficient products and utensils, and prepare cooking and food-holding equipment for meal service.
Prepare food in advance as indicated.
Arrange appealing and tasty food items according to provided recipes.
Complete food-temperature checks for each meal.
Taste prepared food items to ensure quality meets expectations.
Complete preparation records and store food items properly at the close of meal service.
Maintain sanitation, cleanliness, and working order in the work area, utensils, and equipment by following clean-as-you-go standards and scheduling routine cleanings.
Help maintain organized storage of dry goods and refrigerated and frozen products.
Help label, date, and rotate products in dry storage, coolers, and freezers.
Assist with cooking, preparing, and serving food for special events when required.
Follow safe lifting and bending procedures.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as demonstrated through local health department and third-party audits.
Ensure food preparation and assembly follow established procedures.
Multitask and allocate time appropriately across multiple orders.
Notify a supervisor when equipment or systems are not working properly or when safety hazards arise.
Apply knowledge of complementary flavor pairings and menu items.
Provide direction to coworkers and other staff members.
Follow club policies, procedures, and customer service standards.
Complete daily arrival and departure responsibilities, including cleaning, stocking, and organizing.
Maintain a safe and clean work environment by following procedures, rules, and regulations.
Communicate appropriately and effectively with members, guests, and coworkers.
Help coworkers with other tasks and duties when asked.
Wear the designated club shirt while on duty and maintain personal hygiene in accordance with company policies.
Follow facility, department, and club safety policies and procedures, including incident reporting.
Follow the Emergency Preparedness Program and participate in disaster drills as appropriate.
Communicate needs through the proper chain of command.
Contribute to the club's mission and goals.
Follow on-duty conduct rules: do not recreate, consume alcohol, or smoke/vape while on duty; smoke/vape only in designated areas while clocked out on an approved break; avoid appearing overly attentive to personal electronic devices; and do not loiter with non-members or non-registered guests.
Perform other duties as assigned.
Line Cook
Job Description
Department: Restaurant
Reports To: Back House Manager
Classification: Non-Exempt
Position Goals
This job description for the Line Cook at Crossing Creeks Country Club provides criteria for the evaluation of the Line Cook position. The Line Cook at Crossing Creeks Country Club is responsible for working directly with customers by greeting, learning about their preferences, answering questions, recommending menu items, and preparing and serving beverages and food. The Line Cook will strive to create a welcoming and enjoyable atmosphere for customers while maintaining the bar inventory, cleanliness, and ensuring compliance regulations are met.
Duties & Responsibilities
Under the direction of the Back House Manager, the Line Cook at Crossing Creeks Country Club will be responsible for, but not limited to:
1. Cleaning and sanitizing work areas, equipment, utensils, and dishes
2. Checking and ensuring the quality and freshness of ingredients and final products
3. Preparing food and ingredients including but not limited to: measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cutting
4. Baking, grilling, steaming, and boiling meats, vegetables, fish, poultry, and other foods
5. Operating kitchen equipment such as broilers, ovens, grills, and fryers
6. Following preparation guide and provided recipes, cooks, and prepares various entrees, vegetables, sandwiches, and other menu items
7. Offering and serving correct portions to comply with Crossing Creeks Country Club standards
8. Setting up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal service
9. Preparing food in advance as indicated
10. Arranging eye-appealing, tasty food items following recipes provided for preparation
11. Completing food temperature checks for each meal
12. Tasting all food items prepared to ensure quality meets expectations
13. Completing preparation records and stores food items properly at close of meal service
14. Maintaining standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for “clean as you go” and scheduling routine cleanings
15. Assisting in maintaining organized storage of dry goods, refrigerated and frozen products
16. Assisting in proper labeling, dating, and rotating of products in dry storage, coolers, and freezers
17. Assisting in cooking, preparing, and servicing of food for special events when required
18. Taking necessary precautions and follow correct procedures for lifting and bending
19. Complying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
20. Ensuring that all food preparation and assembling is done in accordance with established procedures
21. Multitasking and allocating time appropriately for multiple different orders
22. Communicating to supervisor when equipment or systems are not working properly or of any safety hazards
23. Understanding of unique and complementary flavor pairings
24. Having a thorough understanding and knowledge of all food items on the menu
25. Showing leadership and direction with co-workers and other staff members
26. Adhering to and ensuring compliance with Crossing Creeks Country Club policies, procedures, and customer service standards
27. Other duties as assigned
On Duty Behavior
1. Staff members may not recreate (play sports, swim, golf, racquet sports, etc.) while on duty
2. Alcohol consumption is not permitted while on duty
3. Smoking/vaping is not permitted while on duty; smoking/vaping is only allowed in designated area whilst “clocked out” on approved break
4. Members and guests are not to see or interpret staff as being overly attentive to their phones and/or personal electronic devices
5. No loitering; non-members and non-registered guest are not permitted to be loitering with staff
General Responsibilities & Expectations
1. Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.)
2. Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures
3. Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers
4. Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties
5. Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty
6. Good personal hygiene per company policies
7. Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club
8. Adhering to facility, department, CCCC safety policies and procedures to include incident reporting
9. Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate
10. Maintaining professionalism in job performance and practice
11. Communicating needs through the proper chain of command
12. Displaying integrity and honesty
13. Maintaining a positive attitude towards members, guests, and co-workers
14. Contributing to meeting the mission and goals of Crossing Creeks Country Club
Position Requirements
The requirements for employment as Line Cook Staff with Crossing Creeks Country Club are:
1. Displays a positive attitude and passion for Crossing Creeks Country Club
2. Customer service experience
3. Critical thinking skills; ability to work autonomously and make efficient use of time and resources
4. Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure
5. Strong interpersonal skills, impeccable organizational skills, and time management skills
6. Meeting performance expectations and holding oneself accountable for all actions
7. Integrity and responsibility
8. Flexibility to meet scheduling demands of department
9. Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail
10. Ability to have good judgement
11. Adaptability to ongoing changes
12. Ability to work as a team
13. Takes initiative and always looks for ways to help flow efficiently
14. Remain current with all organization policies, procedures, and systems
15. Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor
16. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
17. Knowledge of food preparation, production, standard kitchen equipment, food safety and sanitation
18. Knowledge of food handling techniques and various cooking methods
19. Knowledge of safety and sanitation rules and practices
20. Knowledge of fire safety procedures
21. Ability to work in a high volume, high stress environment
22. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.