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COOK I CHOPHOUSE
Job
Willow Brook Country Club
Tyler, TX (In Person)
Full-Time
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Job Description
COOK I - CHOPHOUSE
Willow Brook Country Club - 3.7 Tyler, TX Job Details Full-time 1 hour ago Benefits Health insurance Dental insurance Vision insurance Qualifications Kitchen health and safety standards Pre-cooking preparation Kitchen knives Fine dining experience Attention to detail Mentoring Managing kitchen staff Knife skills Training & development Training Kitchen stations Communication with kitchen staff Full Job DescriptionPOSITION SUMMARY
- The Cook I serves as the senior hourly culinary position within the Chophouse and is responsible for executing menu items at the highest level of quality and consistency.
- This position serves as a station leader, assists in training junior cooks, and supports the Chophouse's specialty culinary programs including dry-aged meats, dry-aged seafood, charcuterie, whole-animal butchery, fermentation, and seasonal menu development.
PRIMARY RESPONSIBILITIES
- Execute all menu items according to Willow Brook recipes and standards.
- Maintain complete ownership of assigned station.
- Ensure all mise en place is complete prior to service.
- Work all stations within the Chophouse with minimal supervision.
- Assist in training and developing Cook II and Cook III associates.
- Maintain the highest standards of food quality, consistency, and presentation.
- Ensure all recipes are followed exactly as written.
- Participate in daily line checks and pre-service meetings.
- Assist with daily and weekly specials.
- Support wine dinners, chef dinners, member events, and specialty functions.
- Communicate product shortages and equipment concerns to culinary leadership immediately.
SIGNATURE CULINARY PROGRAMS
- Assist with the dry-aged beef program.
- Assist with the dry-aged seafood program.
- Participate in charcuterie and cured meat production.
- Assist with whole-animal butchery and fabrication.
- Support fermentation and preservation projects.
- Assist with seasonal tasting menus and specialty culinary events.
SANITATION AND SAFETY
- Maintain HACCP and food safety standards at all times.
- Follow proper glove usage for ready-to-eat foods.
- Maintain clean and organized workstations.
- Practice clean-as-you-go procedures throughout each shift.
- Ensure proper storage, labeling, rotation, and dating of products.
- Assist in maintaining clean coolers, freezers, and storage areas.
QUALIFICATIONS
- Minimum 3 years of professional culinary experience.
- Strong knife skills and station management.
- Experience in upscale restaurants, steakhouses, hotels, or private clubs preferred.
- Ability to work independently during service.
- Knowledge of butchery, charcuterie, fermentation, and dry-aging techniques preferred.
- Strong organizational and communication skills.
- Ability to train and mentor junior culinary associates.