Line Cook: Broiler & Sauté Specialist

Driftwood Hospitality Management; Houston (TX); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a line cook to maintain and set up front line meat, fish, and other items with strict attention to quality and portion control. The role supports daily production, follows standard recipes, and ensures safe handling and storage of all foods.

The ideal candidate has 3+ years cooking experience, a current Food Handler Card, and solid knowledge of broiler and sauté techniques, sanitation, and guest-service etiquette.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of broiler and sauté cooking.

Responsibilities

• Prepare daily production for front line station using standard recipes.
• Read and follow recipes and measurements accurately.
• Broil and sauté food items according to guest checks to ensure quality and consistency.
• Maintain cleanliness and proper storage of products and equipment per health regulations.
• Adhere to safety, security procedures and company policies.
• Assist other kitchen personnel as needed.

Skills

Cooking

Food Handler Card

Food safety

English comprehension

Tools

Stoves & ovens

Broilers

Job description

Driftwood Hospitality Management is seeking a line cook to maintain and set up front line meat, fish, and other items with strict attention to quality and portion control. The role supports daily production, follows standard recipes, and ensures safe handling and storage of all foods.

The ideal candidate has 3+ years cooking experience, a current Food Handler Card, and solid knowledge of broiler and sauté techniques, sanitation, and guest-service etiquette.