Culinary Receiving Clerk in Montgomery, Texas at Bluejack Management Partners

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest, and one employee at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist.

Job Title: Line Cook

Department & Department Number: Culinary

Directly Reports To: Executive Chef

FLSA Status: Hourly Non-Exempt

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First.

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

Be Remarkable.

I seek ways to be extraordinary and deliver a positive impact every day.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Receive, inspect, and verify all incoming culinary deliveries to ensure accuracy, quality, and compliance with purchase orders.
• Check deliveries for proper quantity, quality, temperature, and condition; report and resolve any discrepancies or damaged goods.
• Accurately enter and track received goods in inventory and purchasing systems.
• Process and fulfill internal requisitions from culinary outlets and departments in a timely manner.
• Maintain organized, clean, and properly labeled storage areas, including dry storage, walk-ins, and freezers.
• Ensure proper stock rotation (FIFO) and adherence to food safety and sanitation standards.
• Monitor inventory levels and communicate low stock or ordering needs to leadership.
• Coordinate with vendors and delivery personnel to ensure timely and efficient receipt of goods.
• Assist with periodic inventory counts and audits to ensure accuracy and minimize loss.
• Support cost control efforts by maintaining accurate records and minimizing waste.
• Follow all health, safety, sanitation, and company policies and procedures.
• Assist culinary and operations teams with supply distribution and general support as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or equivalent required.
• 1–2 years of experience in receiving, inventory, warehouse, or food and beverage operations preferred.
• Basic knowledge of food handling, storage standards, and sanitation practices.
• Strong attention to detail with the ability to accurately verify and document deliveries.
• Organizational skills with the ability to manage inventory and maintain orderly storage areas.
• Basic computer skills and experience with inventory or purchasing systems preferred.
• Ability to communicate effectively with vendors, culinary staff, and team members.
• Ability to work independently and as part of a team in a fast-paced environment.
• Ability to lift and move up to 50 pounds and stand for extended periods.

EDUCATION:

High School diploma, GED certificate, or relevant work experience.

APPROXIMATE SCHEDULE AND HOURS:

Weekdays, weekends, and Holidays, schedule flexible as business dictates.

ADDITIONAL COMPENSATION:

Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation.

BLUEJACK APPEARANCE AND GROOMING STANDARDS:

The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart-driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations.

LICENSES AND CERTIFICATIONS:

· Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

· Food Handler’s Certification

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner.

We are an equal employment opportunity employer.