Line Cook

Essential Duties and Responsibilities

• 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
• Aid in 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
• Aid in 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
• Contribute to the overall success of the culinary operation
• Additional duties as requested by Bluejack leadership

Minimum Qualifications (Knowledge, Skills, and Abilities)

• 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 Appearance and Grooming Standards

• The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality.
• 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

• Regularly required to stand and move around for the entirety or majority of their shift
• May be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine
• Regularly required to push, pull, bend, lift and/or move up to 50 pounds
• Role may require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner