AM Line Cook - LSC

SOUTHERN STAR COURT MANAGEMENT CORP; Austin (TX); On-site; USD 21,000 - 28,000; Full time

Job summary

Lone Star Court (a property managed by SOUTHERN STAR COURT MANAGEMENT CORP) is seeking a Line Cook to prepare high-quality items according to standardized recipes and presentation standards. You will work to ensure consistency and efficiency while maintaining a clean kitchen, with opportunities to learn and grow within a hotel kitchen team.

The ideal candidate has 1-2 years of line cook experience in a full-service setting, strong knife skills, and a team-oriented mindset.

Qualifications

• Excellent communication skills and the ability to work under pressure.
• Proven time management and problem-solving abilities in a fast-paced kitchen.
• Knowledge of proper food handling, knife skills, and cooking techniques.

Responsibilities

• Prepare menu items according to standardized recipes and plating guidelines.
• Set up and stock assigned station with all necessary supplies; monitor food quality.
• Collaborate with cooks and kitchen staff to ensure smooth, timely service and training support.
• Follow food safety, sanitation, and HACCP guidelines; maintain safe temperatures and storage.

Skills

Strong communication

Time management

Knife skills

Cooking techniques

Teamwork

Attention to detail

Education

High school diploma or equivalent

Culinary training

Job description

WE NEED BIG STARS LIKE YOU!!!Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Lone Star Court is part of a collection of hotels created for today’s passionate traveler, each intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond…Status: Non-ExemptReports to: Sous Chef / Executive ChefJOB SUMMARYThe Line Cook prepares high-quality food items according to Lone Star Court’s recipes and presentation standards, ensuring consistent, efficient production during each shift while maintaining a clean and safe kitchen environment.ESSENTIAL DUTIES & FUNCTIONSOperational ResponsibilitiesPrepare menu items according to standardized recipes and plating guidelines; set up and stock assigned station with all necessary supplies; monitor food quality and consistency throughout the shift; properly label, date, and store food items.Guest ServicesEnsure food is prepared and plated to meet guest expectations for quality, timing, and presentation; accommodate special dietary requests and allergen modifications as directed by the kitchen leadership.Team Support and TrainingCollaborate with fellow cooks and kitchen staff to ensure smooth, timely service; assist in training new kitchen team members on station setup and recipes.Communication and ReportingCommunicate with the Sous Chef or Executive Chef regarding inventory needs, equipment issues, or food quality concerns; report any incidents promptly.Safety & ComplianceFollow all food safety, sanitation, and HACCP guidelines; maintain proper food temperatures and storage practices; use kitchen equipment safely and report any hazards immediately.ESSENTIAL SKILLS AND QUALIFICATIONSStrong verbal and written communication skillsEffective time management and problem-solving skillsKnowledge of proper food handling, knife skills, and cooking techniquesAbility to work well with a team and demonstrate attention to detailExcellent organizational skills and interpersonal abilitiesAbility to read and follow standardized recipes; Food Handler’s certificationPhysical RequirementsSitting: RareStanding/Walking: Constant throughout the shift, often in a confined kitchen spaceLifting/Carrying: Up to 50 lbs, including food product cases and kitchen equipmentOther Physical Requirements: Frequent bending, reaching, and repetitive motion; exposure to heat, open flames, and sharp toolsWorking EnvironmentInterior: Kitchen and food preparation areasExterior: Not applicable to this roleBASICSMaintain cleanliness and organization in all work areasDisplay courteous behavior with guests and team membersReport any unsafe conditions immediatelyEnsure hotel equipment is in proper working conditionAttend require meetingsFollow company policies and proceduresPerform any additional duties as assigned by the supervisorCANDIDATE PROFILEEducation and ExperienceHigh school diploma or equivalent preferred; culinary training or minimum 1-2 years of line cook experience in a full-service restaurant or hotel kitchen preferred; must be 18 years of age or older.AcknowledgmentI have read and understand the job description as stated above and accept that tasks may be modified as needed. I can perform the essential functions of this job with or without reasonable accommodation.Employee Signature: ___________________________ Date: ___________Supervisor Signature: __________________________ Date: ___________