Line Cook | Starting at $17/hr. (Part Time)

Colonial Country Club•Fort Worth, TX

1d•$17

About The Position

A Fort Worth icon, Colonial Country Club offers a truly distinctive private club experience accompanied by the character, heritage and dynamic pursuit of excellence that has made Colonial legendary. As a member or guest, you will always feel a warmhearted invitation to form genuine connections and enjoy Colonial as a home away from home. The club offers a stunning environment to gather, dine, and pursue your passions, whatever they may be. All while cultivating community and building upon the tradition of excellence that has defined Colonial since it was established in 1936. The Line Cook is responsible for preparing, cooking, and plating menu items according to established recipes and standards. This role ensures high-quality food production, maintains a clean and organized work environment, and supports the culinary team in delivering an exceptional dining experience to members and guests.

Requirements

2 years of professional kitchen experience required (or 1+ year with a culinary degree).
Proficient in knife handling and kitchen equipment usage.
Ability to read and follow recipes, prep lists, and written instructions.
Basic math competency for measurements, recipe conversions, and portioning.
Knowledge of food safety regulations, proper food handling, and sanitation protocols.
Ability to work independently and as part of a fast-paced team.
Must obtain ServSafe Food Handler certification within 60 days of employment (club may assist with training/testing).
Must be available to work evenings, weekends, and holidays to meet operational needs.
Background check and drug screen required.

Responsibilities

Prepare assigned dishes to club specifications, following standard recipes and plating instructions.
Exhibit professional-level knife skills and cooking techniques to ensure accuracy and consistency.
Ensure proper portion sizes, flavor balance, temperature, and visual presentation of each dish.
Complete daily mise en place and check quantities against service or event guarantees.
Receive, store, label, date, and rotate food and supplies to maintain freshness and minimize waste.
Maintain cleanliness and organization of assigned work areas, including stations and storage.
Operate all kitchen equipment safely and according to protocols.
Follow all food safety, sanitation, and hygiene standards in line with health department regulations and club policies.
Communicate inventory needs and low stock items to supervising chefs.
Promptly report equipment malfunctions or safety concerns.
Collaborate effectively with fellow culinary and service team members to support smooth kitchen operations.
Perform additional tasks as assigned by culinary leadership.