COOK II CHOPHOUSE

COOK II - CHOPHOUSE

Willow Brook Country Club - 3.7 Tyler, TX Job Details Full-time 1 hour ago Benefits Health insurance Dental insurance Vision insurance Qualifications Culinary experience Fine dining experience Attention to detail Organizational skills Basic knife skills Full Job Description

POSITION SUMMARY

The Cook II is a skilled line cook position within the Chophouse and serves as the primary development role for cooks preparing to advance into a Cook I position. This position is responsible for executing recipes, maintaining station readiness, supporting service, and developing advanced culinary skills through participation in the Chophouse's specialty culinary programs.

PRIMARY RESPONSIBILITIES

Prepare and execute menu items according to Willow Brook recipes and standards. Maintain organization and cleanliness of assigned station. Complete all prep assignments accurately and on time. Ensure all mise en place is prepared before service begins. Work assigned stations with limited supervision. Follow recipes exactly as written. Taste and verify products before service. Participate in line checks and daily pre-shift meetings. Assist Cook I, Sous Chefs, and Chef de Cuisine as needed. Support daily specials, wine dinners, and member events. Communicate product shortages and maintenance concerns immediately.

PROFESSIONAL DEVELOPMENT

Develop advanced knife skills and station management. Learn multiple stations within the Chophouse. Assist with dry-aged beef and seafood programs. Participate in charcuterie, butchery, and fermentation projects when assigned. Learn proper fabrication, cooking techniques, and presentation standards. Demonstrate readiness for advancement to Cook

I. SANITATION AND SAFETY

Maintain HACCP and food safety standards. Follow proper glove use and food handling procedures. Practice clean-as-you-go throughout every shift. Maintain clean and organized workstations. Ensure proper labeling, dating, storage, and rotation of products. Assist in maintaining clean coolers, freezers, and storage areas.

QUALIFICATIONS

Minimum 2 years of professional culinary experience preferred. Basic to intermediate knife skills. Ability to work a station independently during service. Strong desire to learn and advance within the culinary profession. Experience in restaurants, clubs, hotels, or foodservice operations preferred. Strong organizational skills and attention to detail. Ability to work nights, weekends, holidays, and special events.

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person