Line Cook at Mira Vista Country Club

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Aug, 26

Salary

0.0

Posted On

06 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sauté, Broiler, Pantry, Grill, Mise En Place, Food Safety, Sanitation, Culinary Technique, Kitchen Organization, Professionalism, Attention To Detail, Team Collaboration

Industry

Golf Courses and Country Clubs

Description

Description Join a Culinary Team Focused on Quality, Craftsmanship, and Excellence Mira Vista Country Club is committed to delivering a culinary experience built on exceptional ingredients, refined technique, and thoughtful execution. Our kitchen operates with high standards and a strong commitment to professionalism, consistency, and continuous improvement. We are seeking an experienced Line Cook to join our culinary team. The ideal candidate will have 3–5 years of experience in quality-driven culinary operations and the ability to excel in a fast-paced, professional kitchen environment. This position is ideal for cooks who are passionate about their craft, adaptable across multiple stations, and motivated to continue developing their culinary skills within a collaborative and ambitious team culture. Position Summary As a Line Cook at Mira Vista Country Club, you will be responsible for executing dishes with precision and consistency across multiple areas of the kitchen. Successful candidates will demonstrate strong technical ability, organization, urgency, and the flexibility to work sauté, broiler, pantry, and grill stations efficiently. You will play an important role in delivering elevated à la carte dining, member events, wine dinners, and seasonal features that reflect the standards of our culinary program. What You’ll Do Execute menu items with consistency, attention to detail, and professionalism Prepare and maintain organized mise en place using high-quality ingredients Work efficiently across sauté, broiler, pantry, and grill stations as needed Assist with daily service, member events, banquet functions, and seasonal features Maintain a clean, organized, and disciplined workstation throughout service Communicate effectively and work collaboratively within a professional team environment Uphold the highest standards of sanitation, food safety, and kitchen organization What We’re Looking For 3–5 years of experience in high-quality culinary operations preferred Strong foundational cooking skills and understanding of professional kitchen standards Ability to adapt quickly and perform efficiently across multiple stations Experience in sauté, broiler, pantry, and grill production Strong work ethic, sense of urgency, and attention to detail Team-oriented mindset with a positive and professional attitude Desire for long-term growth within a quality-focused culinary environment Why Mira Vista Ingredient-driven culinary program focused on quality and execution Exposure to a variety of cooking styles and service environments Opportunity to work alongside a passionate and experienced culinary team Professional kitchen culture that values creativity, discipline, and growth Stable, long-term opportunity within a respected private club environment Leadership committed to mentorship and continuous development If you are looking for an opportunity to work in a kitchen where quality matters, standards are high, and growth is encouraged, we would love to hear from you. Requirements 3–5 years of experience in high-quality culinary operations preferred Strong foundational cooking skills and understanding of professional kitchen standards Ability to adapt quickly and perform efficiently across multiple stations Experience in sauté, broiler, pantry, and grill production Strong work ethic, sense of urgency, and attention to detail Team-oriented mindset with a positive and professional attitude Desire for long-term growth within a quality-focused culinary environment

Responsibilities

Execute menu items with precision and consistency across sauté, broiler, pantry, and grill stations. Maintain organized mise en place and uphold high standards of sanitation and food safety during service.