Line Cook II & Kitchen Leader — Breakfast to Dinner

Coury Hospitality; Grapevine (AR); On-site; USD 32,000 - 42,000; Full time

Job summary

Hotel Vin, Autograph Collection, in Grapevine, Texas, is seeking a dedicated line cook to join our Food and Beverage team. You will prepare breakfast, lunch and dinner items at a designated kitchen station, set up and breakdown stations, and follow recipes and safety standards to deliver guest-focused hospitality.

You will work under the Sous Chef, maintain food quality under varying business volumes, manage station cleanliness, and support teammates with professionalism and initiative.

Qualifications

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

Responsibilities

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Responds professionally to all questions and requests, providing guests with high-quality service.
• Additional tasks may be assigned at the discretion of the Manager.

Skills

Recipe adherence

Weigh ingredients

Food quality controls

Adaptability

Initiative

Knife skills

Job description

Hotel Vin, Autograph Collection, in Grapevine, Texas, is seeking a dedicated line cook to join our Food and Beverage team. You will prepare breakfast, lunch and dinner items at a designated kitchen station, set up and breakdown stations, and follow recipes and safety standards to deliver guest-focused hospitality.

You will work under the Sous Chef, maintain food quality under varying business volumes, manage station cleanliness, and support teammates with professionalism and initiative.