Employment


Job Listing
Type:  
All
 
12/31/2019
Hospitality and Hotel
Lead Line Cook
Description:  

Responsibilities include but are not limited to the following:

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.

  
Requirements:  
Prior Line Cook experience.  Wage in line with prior experience.
Location:  
Carter Creek Winery Resort and Spa.  Johnson City's newest all inclusive resort.  78 villas, full service restaurant, on site brewery, tasting room, spa, room service, meeting, banquet and wedding venues available.  
Salary Range:  
$29,120 to $37,440
Hours/Week:  
40
Attire:  
Uniform
Contact Info:  
Deborah Gould
83022519907006
 
12/31/2019
Hospitality and Hotel
Lead Line Cook
Description:  

Responsibilities include but are not limited to the following:

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.

Requirements:  
Prior Line Cook experience.  Wage in line with prior experience.  
Location:  
Carter Creek Winery Resort and Spa.  Johnson City's newest all inclusive resort.  78 villas, full service restaurant, on site brewery, tasting room, spa, room service, meeting, banquet and wedding venues available.  
Salary Range:  
$29,120 to $37,440
Hours/Week:  
40
Attire:  
Uniform
Contact Info:  
Deborah Gould
83022519907006
 
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509 W. Mercer Street
PO BOX 206
Dripping Springs, TX 78620

512-858-7000

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