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Lead Line Cook

Carter Hospitality Group

Johnson City, TX

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JOB DETAILS
SKILLS
Brewing, Butcher, Catering Services, Cook Dishes, Dental Insurance, Food Preparation, Food Services, Hand Tools, Lift/Move 30 Pounds, Machine Tool, Maintain Compliance, Mathematics, Nutrition, Organizational Skills, Regulations, Restaurant, Safety Process, Safety Standards, Safety/Work Safety, Sanitation, Staff Training, Time Management
LOCATION
Johnson City, TX
POSTED
30+ days ago
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 a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 25 years of experience in the hospitality field.


 For more information, visit https://www.cartercreek.com
 
SUMMARY:  Carter Creek Winery Resort & Spa is currently hiring a Lead Line Cook to join our Brewery & Restaurant team. 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. the Lead Line cook will also assist the chef team in overseeing the running of the kitchen and cook assignments. Four (4) years of experience as a Cook in a restaurant, commercial or industrial facility; experience with banquet, catering or resort work is preferred; proven cooking experience and  experience training or leading staff in a restaurant, commercial or industrial facility. 

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. 
 
  • May be responsible for opening and/or closing the kitchen.
  • Lead kitchen staff to make sure food gets out in a timely manner.
  • Assist Executive Chef and Sous Chef to maintain food costs and minimize waste. 
  • 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.
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):
 
  • 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
SCHEDULE:


  • Must be available to work all shifts including evenings, weekends and some holidays 

About the Company

C

Carter Hospitality Group

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