What are the responsibilities and job description for the Line Cook-Weekend Breakfast position at Carter Hospitality Group?
Located in Johnson City, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features villas, spa, event venues, a tasting room, a restaurant, an onsite microbrewery, and an outdoor event center featuring musical acts from near and far.
For more information, visit https://www.cartercreek.com.
SUMMARY: Carter Creek Winery Resort & Spa is currently hiring a Line Cook to provide weekend breakfast service at our Old 290 Brewery & Restaurant. In this position, the ideal candidate will prepare food for guest consumption in accordance with the upmost of standards as set forward by the Executive Chef.
DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
- Set up and stock station with all necessary supplies.
- Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces.
- Cooks menu items in cooperation with the rest of the kitchen staff.
- Answer, report and follow Executive or Sous Chef’s instruction.
- Clean up of station and takes care of leftover food.
- Stocks inventory appropriately.
- Ensures that food comes out simultaneously, in high quality and in a timely fashion.
- Complies with nutrition and sanitation regulations and safety standard.
- Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
- Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.
- Possesses and maintains thorough understanding of industry and stays abreast of industry trends.
- Performs other duties as assigned by the Executive Chef or Sous Chef.
- Maintains a positive and professional approach with coworkers and customers.
JOB KNOWLEDGE:
- At least one (1) year of experience as a Cook in a restaurant, commercial or industrial facility preferred.
- Experience with banquet, catering or resort work is preferred.
- Proven cooking experience
PHYSICAL DEMANDS:
Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 30 lbs. over moderate distances. Possess basic math skills.
BENEFITS (Full-time):
BENEFITS (Full-time):
- 401(k)
- 401(k) matching
- Dental insurance
- Employee assistance program
- Employee discounts
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
BENEFITS (Part-time):
- Employee Discounts
- Referral program
- Paid sick time
SCHEDULE:
- Breakfast Line Cook Saturday and Sunday 7:30am – 3:00pm
- Prep Thursday 11am – 6pm and Friday 9am – 4pm
- Must be available to work weekends which may include holidays
Salary : $16 - $20
