Line​/Prep Cook

Miramont Country Club, located in Bryan, Texas, is a premier private club committed to delivering exceptional Member experiences and maintaining the highest standards of hospitality and culinary excellence. We are seeking a skilled, motivated and detail-oriented Line Cook to join our culinary team and help deliver outstanding dining experiences for our Members and guests.

The Line Cook plays an essential role in preparing and executing high-quality cuisine in a professional private club environment. Reporting to the Executive Chef and Executive Sous Chef, this hands‑on position prepares a variety of menu items using classical culinary techniques, scratch cooking and established Club recipes while ensuring exceptional flavor, consistency and presentation. This role is ideal for a passionate culinary professional who thrives in a fast‑paced kitchen, takes pride in their craft and enjoys working alongside an experienced culinary team.

• Prepares and cooks a variety of menu items, incl. meats, seafood, poultry, vegetables, sauces & stocks.
• Executes recipes using classical culinary techniques and scratch cooking methods.
• Prepares individual Member orders and high-volume meals while maintaining quality & consistency.
• Ensures proper food prep, portioning, cooking temperatures & attractive plate presentation.
• Coordinates timing and execution of orders with fellow cooks and kitchen leadership.
• Sets up, stocks, maintains and breaks down assigned cooking stations.
• Monitors ingredient availability, communicates shortages and assists with inventory rotation.
• Properly labels, dates, stores and rotates food products according to established procedures.
• Maintains clean, organized and sanitary workstations, equipment and food preparation areas.
• Follows all food safety, sanitation and workplace safety regulations.
• Assists with kitchen opening & closing procedures, equipment maintenance & scheduled deep cleaning.
• Supports food preparation, receiving and storage activities as needed.
• Collaborates with culinary leadership and team to maintain exceptional Club dining standards.
• Performs additional duties as assigned by the Executive Chef or Executive Sous Chef.

Required:

• High school diploma or equivalent.
• Knowledge of classical cooking techniques, food preparation methods and kitchen operations.
• Ability to prepare menu items from scratch while following established recipes & presentation standards.
• Ability to safely operate commercial kitchen equipment and cooking tools.
• Ability to manage multiple orders and maintain consistency in a fast‑paced environment.
• Ability to complete assigned tasks accurately, efficiently and within established time frames.
• Knowledge of proper food handling, storage and sanitation procedures.
• Food safety certification.
• Ability to work effectively as part of a culinary team and follow instructions.

Preferred:

• Culinary degree, certificate or equivalent professional cooking experience.
• Previous line cook experience in a restaurant, hotel, resort or private club environment.
• Strong knowledge of classical culinary techniques, scratch cooking and plate presentation.

Core Competencies:

• Passion for culinary excellence and delivering exceptional dining experiences.
• Positive attitude, strong work ethic and self-motivated approach.
• Excellent attention to detail, food quality and presentation.
• Strong time management, organization and multitasking skills.
• Ability to remain professional and composed during busy service periods.
• Strong communication, teamwork and collaboration skills.
• Ability to adapt to Member preferences and special requests.
• Willingness to learn, improve culinary skills and support fellow team members.
• Strong commitment to food safety, cleanliness and Club standards.

Licenses and Special Requirements:

• Food…