Hawk's Landing Line Cook

Colonial Country Club•Fort Worth, TX

1d•Onsite

About The Position

Collaborate with the Chef and Kitchen Manager to supervise daily kitchen operations. Lead line cooks in food preparation, execution, and plating with consistency and precision. Monitor food quality, portioning, and presentation to uphold brand and health standards. Maintain urgency and efficiency during peak service periods. Conduct and manage inventory with accurate monthly counts, minimizing waste and managing food costs. Assist with ordering, receiving, storage, and proper rotation of food and non-food items. Perform routine kitchen equipment inspections and coordinate maintenance as needed. Uphold all sanitation, food safety, and cleanliness protocols in compliance with health department regulations. Ensure proper execution and documentation of all closing procedures. Mentor and train team members to support their culinary development and foster a collaborative kitchen environment. Contribute creative input during menu development through independent research and innovation. Promote and maintain a drama-free, respectful, and high-performing team culture. Support the club’s goal of maximizing guest satisfaction by delivering inspired, high-quality cuisine and exceptional service.

Requirements

Proven ability to lead and mentor a kitchen team in a high-volume environment.
Strong culinary knowledge and commitment to quality, consistency, and hospitality.
Experience with food cost control, waste reduction, and kitchen efficiency strategies.
Knowledge of safety, sanitation, and food handling procedures.
Basic English proficiency and clear, professional communication skills.
Ability to take direction, multitask, and maintain composure under pressure.
Familiarity with routine equipment upkeep and preventative maintenance practices.
Ability to independently lift up to 25 lbs. for extended periods.
Capability to stand and walk for 8–12 hours per shift.
Must be able to carry food and dishes while climbing stairs.
Good hand-eye coordination and fine motor skills.
Frequent reaching, bending, twisting, stooping, pushing, and pulling.
Ability to lift items overhead and navigate multi-level kitchen/dining areas.

Responsibilities

Supervise daily kitchen operations.
Lead line cooks in food preparation, execution, and plating.
Monitor food quality, portioning, and presentation.
Maintain urgency and efficiency during peak service periods.
Conduct and manage inventory with accurate monthly counts.
Assist with ordering, receiving, storage, and proper rotation of food and non-food items.
Perform routine kitchen equipment inspections and coordinate maintenance.
Uphold all sanitation, food safety, and cleanliness protocols.
Ensure proper execution and documentation of all closing procedures.
Mentor and train team members.
Contribute creative input during menu development.
Promote and maintain a drama-free, respectful, and high-performing team culture.
Support the club’s goal of maximizing guest satisfaction.