Line Cook – Restaurant Team

About the role

The Line Cook works in the restaurant department of Crossing Creeks Country Club, reporting to the Back House Manager. The role focuses on preparing high‑quality food, maintaining sanitation standards, and supporting a welcoming atmosphere for members and guests.

Key responsibilities

• Clean and sanitize work areas, equipment, utensils, and dishes.
• Prepare, cook, and plate menu items according to recipes, including grilling, baking, steaming, and frying.
• Check ingredient quality, conduct food temperature checks, and taste dishes to ensure consistency.
• Maintain organized storage, label and rotate products, and assist with special event catering.
• Follow health, safety, and sanitation regulations and report equipment issues.

Required profile

• Positive attitude and passion for delivering excellent customer service.
• Strong communication, critical‑thinking, and time‑management skills.
• Ability to work autonomously, as part of a team, and adapt to a high‑volume, high‑stress environment.
• Flexibility to meet scheduling demands and willingness to take initiative.

Required skills

• Current TABC/Food Handling license.
• Knowledge of food safety, sanitation, and fire‑safety procedures.
• Proficiency with standard kitchen equipment (broilers, ovens, grills, fryers, slicers, processors).
• Basic computer literacy.