Senior Line Cook

River Oaks Country Club•Houston, TX

6d•$18 - $20•Onsite

About The Position

ROCC is looking for a professional & talented Senior Line Cook. We are excited to add this critical position to the team as the Club undergoes construction of 2 new A La Carte restaurants and the development of 4 culinary concepts! Reporting to Charles Carroll, Executive Chef & Restaurant Chef’s, you will be training under our Sous Chef Team to learn the various Club kitchen operations in A la Carte dining services. If you are looking for the next step in your Culinary Career, this position could be for you!

Requirements

Minimum of 4 years of proven experience in a similar role at a Country Club, Hotel or Upscale Dining restaurant
Strong understanding of live-fire cooking techniques, temperature control, and flavor development, along with the ability to lead a station in a fast-paced kitchen
Able to work a flexible full-time schedule, based on Club business. Includes weekends & holidays
Willing to train & learn Club’s recipes and standard operating procedures (SOP’s)
Working knowledge of software. Such as FoodTrak (preferred)
Possess a valid Texas Food Handlers Certificate
Able to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time
Able to move and lift up to 25 lbs without assistance
Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required
Able to commute to our location with reliable transport. Maintains good attendance

Nice To Haves

Able accept constructive criticism about dishes.
Enjoys working hard and seizing opportunities as they present themselves
A clear communicator; Able to establish clear direction within the team
Team player with attention to detail
Dedicated to meeting the expectations of our Club Membership; always acts with the customer in mind
Prioritizes effectively and concentrates on the most critical tasks to meet each time lines
Able & willing to train in various kitchen stations and services, to grow as a culinarian
Follows through with instructions consistently and to a high standard
Be able to solve problems quickly in a fast-paced environment

Responsibilities

Working knowledge of Banquet & A la Carte Kitchen Stations (Fry Station, Broiler Station, Grill Station & Pantry)
Expert knowledge of the Sauté Station and of wood fire grilling (techniques, temperature control, flavor development, heat zones and fire management)
Serves items in accordance with established portions and presentation standards
Sets up service units with needed items; Sets up, maintains and breaks down work station
Requisitions items needed to produce menu items
Adheres to state and local health and safety regulations; Ensures work areas and equipment are clean and sanitary
Assists the Restaurant Chef’s in maintaining security and safety in the kitchen
Follows Club’s appearance standards of a neat professional appearance and observes personal cleanliness rules
Follow Club’s menu recipes & procedures with all food production