Line Cook at USPI

Montgomery, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Sanitation, Recipe Adherence, Station Setup, Stock Rotation, Teamwork, Communication, Equipment Operation, Food Handling, Portion Control, Presentation Standards, Organizational Skills, Attention To Detail, Lifting Up To 50 Lbs, Standing For Extended Periods, Driving Golf Cart

Industry

Real Estate

Description

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest, and one employee at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist. Job Title: Line Cook Department & Department Number: Culinary Directly Reports To: Executive Chef FLSA Status: Hourly Non-Exempt SUMMARY of our Cultural Beliefs: Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience. Integrity First. I am accountable to be honest and always do the right thing. Value People. I empathize and respect others. Speak Up. I seek, listen and provide candid feedback to improve performance. Empowerment. I have the skills, resources and authority to create memorable experiences. Be Remarkable. I seek ways to be extraordinary and deliver a positive impact every day. Essential Duties and Responsibilities  The essential functions include, but are not limited to the following: Prepare and cook menu items in accordance with established recipes, portion sizes, and presentation standards Set up and stock stations with all necessary supplies prior to service Maintain cleanliness and organization of assigned workstation throughout service periods Follow all food safety, sanitation, and proper food handling guidelines Ensure quality and consistency of dishes before they leave the kitchen Assist with daily prep work, including chopping, portioning, and labeling ingredients Communicate effectively with kitchen staff and servers to ensure smooth, timely service Operate kitchen equipment safely and report any maintenance needs or malfunctions Assist with receiving and storing food deliveries and rotating stock using FIFO practices Participate in cleaning schedules, including deep-cleaning tasks and closing duties Support banquet or special event execution as needed Maintain a professional demeanor and uphold the standards of the club’s culinary team Maintain a positive, team-oriented attitude and contribute to the overall success of the culinary operation. Additional duties as requested by Bluejack leadership. Minimum Qualifications (Knowledge, Skills, and Abilities)  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prior culinary experience in high-end golf/country club or hospitality industry is a plus Basic knowledge of cooking techniques, kitchen equipment, and food safety standards Ability to follow recipes, prep lists, and verbal directions accurately Team-oriented attitude and willingness to support all areas of kitchen operation Good organizational skills and the ability to work well independently, attention to quality and detail. Must be able to lift, push, and pull up to 50 lbs and stand for extended periods Experience providing excellent customer service in a fast-paced environment. EDUCATION: High School diploma, GED certificate, or relevant work experience. APPROXIMATE SCHEDULE AND HOURS: Weekdays, weekends, and Holidays, schedule flexible as business dictates. ADDITIONAL COMPENSATION: Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation. Bluejack provides designated bonus opportunities throughout the year to recognize and reward employee contributions. BLUEJACK APPEARANCE AND GROOMING STANDARDS: The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart-driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations. LICENSES AND CERTIFICATIONS:  Must possess a valid Texas Driver’s License and meet the driver safety policy requirements. Food Handler’s Certification Physical Demands and Work Environment   The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner. We are an equal employment opportunity employer. ACKNOWLEDGMENT: The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.

Responsibilities

The Line Cook is responsible for preparing and cooking menu items according to established recipes, portion sizes, and presentation standards while maintaining station cleanliness and organization throughout service periods. Essential duties also include assisting with daily prep work, following all food safety guidelines, and communicating effectively with kitchen staff for timely service.