Line Cook

Briggs Ranch Golf Club•San Antonio, TX

12d•Onsite

About The Position

The Line Cook plays a key role in daily kitchen operations by preparing high-quality food items, supporting menu execution, and maintaining kitchen standards that meet all safety and health code requirements. As part of the Culinary team, your essential functions and responsibilities include, but are not limited to: Prepare and execute daily food preparation duties in accordance with established menus and culinary standards. Assist with the development and execution of menu items as directed by culinary leadership. Ensure food is prepared, cooked, and presented to established quality and consistency standards. Maintain cleanliness and organization of the kitchen and assigned workstations. Ensure kitchen operations comply with all health code and food safety regulations. Inspect kitchen equipment and report maintenance needs to culinary leadership. Assist with maintaining kitchen inventory, checking in deliveries, and supporting inventory ordering processes. Support training and coaching of other kitchen staff as appropriate. Assist other areas of the club as needed to support overall operations. Maintain professional appearance standards and wear assigned uniforms. Adhere to all Dormie Network policies and procedures. Work collaboratively with all employees to support an efficient, professional, and service-driven environment. Demonstrate professionalism, courtesy, and a willingness to assist members, guests, and fellow employees.

Requirements

Minimum of two years of previous experience in food preparation and cooking required.
Ability to work a flexible schedule that includes evenings, weekends, holidays, and varying shifts based on Club operations and member needs.
Prolonged periods of standing and walking.
Ability to bend, stretch, twist, and turn in kitchen and service areas.
Ability to visually inspect ingredients and finished products for quality and presentation.
Ability to lift and carry up to 25 pounds.
Ability to communicate effectively with others.
Ability to operate kitchen equipment and standard computer or point-of-sale systems.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Prepare and execute daily food preparation duties in accordance with established menus and culinary standards.
Assist with the development and execution of menu items as directed by culinary leadership.
Ensure food is prepared, cooked, and presented to established quality and consistency standards.
Maintain cleanliness and organization of the kitchen and assigned workstations.
Ensure kitchen operations comply with all health code and food safety regulations.
Inspect kitchen equipment and report maintenance needs to culinary leadership.
Assist with maintaining kitchen inventory, checking in deliveries, and supporting inventory ordering processes.
Support training and coaching of other kitchen staff as appropriate.
Assist other areas of the club as needed to support overall operations.
Maintain professional appearance standards and wear assigned uniforms.
Adhere to all Dormie Network policies and procedures.
Work collaboratively with all employees to support an efficient, professional, and service-driven environment.
Demonstrate professionalism, courtesy, and a willingness to assist members, guests, and fellow employees.