Lead Line Cook
About The Position
Carter Creek Winery Resort & Spa is hiring a Lead Line Cook for its Brewery & Restaurant team in Johnson City, Texas. The role prepares food for guests according to the standards set by the Executive Chef and assists the chef team in overseeing kitchen operations and cook assignments. The Lead Line Cook may open or close the kitchen, lead kitchen staff, and help ensure food is prepared and served efficiently, consistently, and safely. The position involves preparing ingredients and menu items, maintaining station supplies and inventory, minimizing food waste, and keeping the kitchen clean and organized. The Lead Line Cook follows directions from the Executive Chef or Sous Chef and complies with nutrition, sanitation, health, and safety requirements. The role requires standing and walking short to moderate distances during the shift, bending, stooping, reaching, and routinely handling and moving objects weighing up to 30 pounds over moderate distances. Applicants should have basic math skills. The schedule requires availability for all shifts, including evenings, weekends, and some holidays. Full-time benefits include 401(k), 401(k) matching, dental, health, and vision insurance, life insurance, an employee assistance program, employee discounts, a flexible spending account, paid time off, a referral program, and tuition reimbursement. Team members may also have access to nearby company-owned apartments with an exclusive employee rent discount, subject to availability.
Requirements
- Four years of experience as a cook in a restaurant, commercial, or industrial facility.
- Proven cooking experience.
- Experience training or leading staff in a restaurant, commercial, or industrial facility.
- Basic math skills.
- Ability to stand and walk short to moderate distances during a shift; bend, stoop, and reach; and routinely handle and move objects weighing up to 30 pounds over moderate distances.
- Availability to work all shifts, including evenings, weekends, and some holidays.
Nice To Haves
- Experience with banquet, catering, or resort work is preferred.
Responsibilities
- May open and/or close the kitchen.
- Lead kitchen staff to ensure food is served in a timely manner.
- Assist the Executive Chef and Sous Chef with maintaining food costs and minimizing waste.
- Set up and stock the station with necessary supplies.
- Prepare food for service, including chopping vegetables, butchering meat, and preparing sauces.
- Cook menu items in cooperation with the rest of the kitchen staff.
- Follow instructions from the Executive Chef or Sous Chef and report as required.
- Clean the station and take care of leftover food.
- Stock inventory appropriately.
- Ensure food is served simultaneously, at high quality, and in a timely manner.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a clean, organized, and safe kitchen; follow sanitation procedures and health and safety regulations.
- Use required hand tools or machines skillfully; read recipes, measure, cut, and work with precision.
Benefits
- 401(k)
- 401(k) matching
- Dental insurance
- Employee assistance program
- Employee discounts
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
- Exclusive employee discount on rent at nearby company-owned apartments, subject to availability.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
