Lead Kitchen Cook II: Stations, Flavor & Safety Expert

Coury Hospitality; Grapevine (TX); On-site; USD 28,000 - 36,000; Full time

Job summary

Coury Hospitality is seeking a Kitchen Cook responsible for food preparation at breakfast, lunch or dinner stations, including setup and breakdown per company standards.

You will follow recipes, prepare a wide variety of items, and operate kitchen equipment safely while maintaining sanitation and quality. The role emphasizes teamwork, guest satisfaction, and cost control in a high-volume environment.

Qualifications

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality regardless of business level.
• Ability to adapt to changing staffing and procedures.
• Ability to absorb a large amount of information quickly.
• Good knife and equipment handling skills.
• Work well without supervision and show initiative.

Responsibilities

• Sets up, clears and breaks down workstation.
• Follows menus and recipes to prepare food to specification.
• Prepares a wide variety of menu items (roasting, broiling, baking, frying, steaming, stewing).
• Operates kitchen equipment safely and maintains equipment.
• Cleans and sanitizes work areas and tools.
• Reports hazards or maintenance issues to Manager.
• Takes direction from Manager; supports teamwork and guest satisfaction.
• Controls waste and monitors food costs.
• Maintains sanitation, rotation, temperature and storage procedures.

Skills

Production records

Weigh ingredients

Maintain food quality

Adapt to change

Information absorption

Knife skills

Work independently

Job description

Coury Hospitality is seeking a Kitchen Cook responsible for food preparation at breakfast, lunch or dinner stations, including setup and breakdown per company standards.

You will follow recipes, prepare a wide variety of items, and operate kitchen equipment safely while maintaining sanitation and quality. The role emphasizes teamwork, guest satisfaction, and cost control in a high-volume environment.