Line Cook I — Craft, Quality & Teamwork

Coury Hospitality; Dallas (TX); On-site; USD 30,000 - 42,000; Full time

Job summary

Coury Hospitality in Dallas is seeking a Kitchen Cook to prepare a variety of foods for breakfast, lunch or dinner at the assigned station, including setup and breakdown in line with company standards and safety policies.

Responsibilities include following recipes and portion sizes, handling a range of cooking methods, maintaining sanitation, supervising staff, controlling waste and cost, and ensuring guest satisfaction through professional teamwork and timely service.

Qualifications

• Ability to follow recipes and production records.
• Ability to weigh and measure ingredients.
• Maintain food quality even with varying staffing levels.
• Ability to adapt to changing procedures and staff.
• Able to absorb a lot of information quickly.
• Good knife and equipment handling skills.

Responsibilities

• Set up, clear and break down workstation.
• Prepare food per recipes and portion sizes.
• Cook a variety of items (roasting, broiling, baking, frying, steaming, stewing).
• Operate kitchen equipment and follow safety procedures.
• Clean and sanitize work areas, tools, and floors.
• Identify hazards and report maintenance needs to the Manager.
• Supervise Kitchen staff to maintain guest satisfaction and teamwork.
• Control waste and monitor food costs.
• Maintain sanitation requirements and proper storage of ingredients.
• Train and re-train staff on safety and food preparation procedures.
• Respond to questions and provide customers with high-quality service.

Skills

Recipe following

Ingredient weighing

Food quality control

Adaptability

Information retention

Knife skills

Team motivation

Job description

Coury Hospitality in Dallas is seeking a Kitchen Cook to prepare a variety of foods for breakfast, lunch or dinner at the assigned station, including setup and breakdown in line with company standards and safety policies.

Responsibilities include following recipes and portion sizes, handling a range of cooking methods, maintaining sanitation, supervising staff, controlling waste and cost, and ensuring guest satisfaction through professional teamwork and timely service.