San Antonio Country Club
  • 28-Sep-2018 to 31-Oct-2018 (MST)
  • Kitchen
  • San Antonio, TX, USA
  • 12-15 per hour depend on experience
  • Hourly
  • Full Time

Position:        Cook I

Department:  Kitchen    

Reports To:            Sous Chef 

Basic Job Function:

To prepare sauces, soups, stocks, braised, poached, roasted, sauted, stir fry, baked, fried entrees, a la minute entrees and sauces in a professional manner. To oversee the Men's grill, a la carte, weekly banquet events and provide for cafeteria requirements, professionally prepare all roasted, broiled and baked entree items and accompaniments as specified. To prepare sauted items as specified on dining room, Men's grill, employee cafeteria and banquet menus in a professional manner. To uphold and ensure compliance with all company and departmental policies, standards and procedures.

Minimum Requirements:

  • Previous experience in a hotel, resort or quality dining establishment.
  • Excellent communication skills, both written and oral.


  • Report to work at the scheduled time, neatly groomed and in a clean uniform.
  • Obtain clean towels and sanitation buckets for station, refreshing solution every four hours.
  • Obtain mise en place sheet for shift, filling out first thing within 15 minutes of shift.
  • Participate in daily line up, covering issues from serve safe, food lovers companion and other educational periodicals.
  • Read and analyze menus for dining room, Men's grill, banquet functions and cafeteria.
  • Order and maintain adequate food stock for a la carte, employee caf, Men's locker room and banquet events by appropriate times.
  • Break down and store food requisitions and orders as they arrive.
  • Store all food items, taking out of cardboard boxes and placed into proper storage bins in correct locations in an orderly fashion, for example refrigerated items in walk in coolers, frozen goods in walk in freezer and dry items in the dry storage areas. 
  • Prepare all hot soups, consomms, chowders, stocks and mother sauces from scratch for each day's menu items and functions. 
  • Identify stock, soup and sauce products by taste and appearance.
  • Properly prepare, store, cool and handle stocks, soups, sauces, vegetables, consomms, batters and proteins.
  • Properly label and rotate all food items as prepared.
  • Prepare all sauted and a la minute item, such as stir-fry.
  • Train Level Cooks II and III.
  • Prepare hors d'oeuvres and other items as specified by Sous Chef.
  • Determine proper cooking times, temperatures and methods.
  • Determine use of the highest quality of food available.
  • Serve prepared items in proper portions and with appropriate garnishes to food service staff, checking tickets/plate counts where applicable.
  • Make efficient use of leftovers. 
  • Operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers, chillers and potato peeler.
  • Prepare seafood, poultry, red meat and vegetables and accompanying sauces, marinades and plate garnishes for a la carte, Men's locker room, employee caf and all banquet events by appropriate times.
  • Prepare braised, sauted, roasted, broiled, baked items and appropriate vegetables & starches for a la carte, Men's locker room, employee caf and all banquet events by appropriate times.
  • Prepare prime rib, chicken, turkey, fish, ham, etc, and accompanying simple sauces and butters, such as mint sauce, jus, caviar butter, plate garnishes and horseradish for a la carte, Men's locker room, employee caf and all banquet events by appropriate times.
  • Maintain ticket times for a la carte no longer than 12 minutes long.
  • Ensure that all food for employee caf, men's grill and banquet events are ready no later than fifteen minutes prior.
  • Prepare a la carte, cafeteria, Men's grill and banquet menu item prep for the following day as specified by Sous Chef.
  • Maintain equipment and work station in a clean, safe, efficient and orderly fashion ensuring cleanliness at all times.
  • Maintain cleanliness of all walk in coolers and freezers by ensuring consolidation, proper rotation, clear and clean floors, all products properly labeled and dated, all food items taken out of boxes and placed into proper storage containers and speed rack wrapped with "body bag" on a daily basis.
  • Report equipment break downs and safety concerns to Supervisor.
  • Adherence to all health codes and Serv-safe standards.
  • Maintain a clean, sanitary, safe and efficient work station. 
  • Follow standardized recipes.
  • Order any food items that may be needed for the following day.
  • Follow station specific cleaning guide.
  • Maintain spice shelf in clean and orderly manner.
  • Follow all instructions pertaining to the food service operation assigned by Supervisor.
  • In addition, other duties may be required as directed by your Manager.
  • Set up station for following day.
  • To become increasingly more proficient in your role.
  • Check out with Sous Chef before leaving for the day.

Physical Requirements:

  • Ability to stand and walk for prolonged periods.
  • Ability to read, write and communicate effectively in English, both written and oral.
  • Ability to lift up to 50lbs.
  • Ability to use sharp knives.
  • Ability to work in extreme heat and cold
  • May be exposed to mechanical, electrical and chemical hazards.


San Antonio Country Club
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