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Line Cooks and Pastry Cooks

Rough Creek Lodge & Resort
Job Description

Come join our 5 Star Team!  Rough Creek Lodge and resort is seeking line cooks and pastry cooks to work in our 5 Star Kitchen.  All applicants must be at least 18 years of age or older and must be available to work nights, weekends and holidays.  Rough Creek is located off of Hwy 67 in between Stephenville and Glen Rose.

All applicants must be able to obtain a Food Handler's License at their own expense if hired. Pay is from $10.00-$15.00 per hour depending on skill level. Benefits available after 90 days of employment. 

Plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards of plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

  • Greet guest in a caring, friendly, and courteous manner when any guest is encountered on the property.
  • Arrive on time each scheduled shift, in proper working uniform, with appropriate equipment, in a friendly caring frame of mind to assist all guest, management and co-workers.

  • Work with all other departments to insure smooth interdependent operations throughout the hotel.

  • Upholds policies and procedures of the hotel and train employees according to these standards.

  • Meet with Exec. Chef/ Sous Chef/ Pastry Chef/ First Cook to review schedules, assignments, changes and other pertinent information.

  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

  • Maintain complete knowledge of correct maintenance and use of equipment.

  • Complete opening duties: Set up workstation with required tools, equipment and supplies, Ensure everything complies with standards, check production schedules and par, establish priority items for the day, inform the Exec. Chef / Sous Chef of any supplies that need to be requisitioned for the day's task, transport supplies from the storeroom and stock in designated areas.

  • Inspect the cleanliness and organization of the line and workstations, rectify and deficiencies- maintain throughout the shift.

  • Start prep work on items needed for day.           

  • Continue prep work after the meal period for the next meal service.

  • Inform Exec. Chef /Sous Chef of any 86'd items and amount available throughout meal period.

  • Communicate any assistance needed during busy meal periods to ensure optimum service to guest.

  • Inform of any excess items that can be used in daily specials elsewhere.

  • Transport empty, dirty pots to the pot wash station.

  • Direct and assist stewards in order to make clean-up more efficient.

  • Breakdown work station and complete closing duties in accordance with department standards. Return all food to proper storage, rotate all product, wrap, cover and date all items, straighten and organize all storage areas, clean up and wipe down food prep areas, turn off all equipment and restock any items as needed.

  • Attend designated meetings.

  • Any other duties as assigned by management.


  • Six months experience as a line cook in a restaurant or hotel

  • Must be able to work nights, weekends and holidays as needed.

  • Ability to perform job functions with attention to detail, speed and accuracy

  • Ability to prioritize, organize, and follow-through

  • Ability to be a clear thinker, remain calm and resolve problems using good judgment

  • Ability to work well under pressure of meeting production schedules and timelines for guest food orders.

  • Ability to maintain good coordination.

  • Ability to transport cases of received goods to the workstation, pots and pans of food from the storage area.

  • Ability to lift and carry a minimum 50 lb. in an overhead position.

  • Ability to work a fifteen hour shift in a hot, noisy and sometimes close environment if needed

  • Ability to work with all products and ingredients involved

  • Ability to use all senses to ensure quality standards are met

  • Ability to operate clean and maintain all equipment

  • Ability to comprehend and follow recipes

  • Ability to expand and condense recipes

  • Ability to perform job functions with minimal supervision

  • Ability to work cohesively with co-workers as part of a team

  • Ability to push, pull, lift and do abundant physical movements throughout the work areas.

  • Ability to read, write and communicate English very clearly

  • Ability to perform basic mathematical and accounting functions

  • Ability to be well organized, work neatly, and focus on details of the job.


  • High School diploma or equivalent vocational training or trade school certificate

  • Certification of culinary training or apprenticeship

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