Cook

The Loren at Lady Bird Lake; Austin (TX); On-site; USD 52,007,000 - 74,071,000; Full time

Benefits offered by this job

401(k) with company match

Medical benefits

Paid PTO

Paid Holidays

Maternity/Paternity Leave

Employee Meal

Bus Pass

Dining discount

Recognition Programs

Job summary

The Loren at Lady Bird Lake in Austin, TX is seeking a dedicated kitchen professional to support our luxury hotel dining operations. You will check recipes, manage line setup, and prepare high-quality dishes following standard portions and timelines.

We value reliability, attention to detail, and the ability to work flexible shifts, including evenings and weekends, to maintain smooth service across all outlets in a premier environment.

Qualifications

• High school diploma or GED required.
• Associate degree in culinary arts preferred.
• Experience in a kitchen environment is beneficial.

Responsibilities

• Check items against recipes and ensure proper presentation.
• Monitor line setup for efficiency during service.
• Prepare food following recipes, standards, and portions.

Skills

Cooking knowledge

Food safety knowledge

Flexible hours

Education

High school diploma or GED

Associate degree in culinary arts

Job description

Job Details

Job Location: The Loren at Lady Bird Lake - AUSTIN, TX 78704

Salary Range: $22.00 - $22.00 Hourly

About Us

At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin.

With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space.

We are Uncompromising by Nature

We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing ... its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Our Full-time Eligible benefits include:

• Participation in 401(k) with company match of up to 4%*
• Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity
• Paid PTO
• Paid Holidays
• Paid Maternity/Paternity Leave
• Employee Assistance Program*
• Complimentary Employee Meal*
• Complimentary Bus Passes*
• 50% off Dining in Nido*
• Recognition Programs, Incentives and Celebrations*
• *Benefits available to Part time Associates

Job Summary/Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

Other Responsibilities

All other duties as assigned, requested or deemed necessary by leadership.

Supervisory Duties

None

Core Competencies

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:

• Integrity and Respect
• Communication
• Innovation
• Teamwork and Relationships
• Hospitality
• Job Excellence

QualificationsEducation/Formal Training

• High school diploma or GED.
• Associate degree in culinary arts, preferred.

Experience

• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• In-depth knowledge of food industry regulations.
• Flexible working hours, including weekends and evenings when required.

Physical Demands

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying. Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.