Line Cook II — Luxury Hotel Kitchen

Auberge Collection; Dallas (TX); Sur place; USD 25 000 - 36 000; Plein temps

Résumé du poste

The Knox, Auberge Collection is opening in Dallas and seeks a Cook II to join the culinary team. The role focuses on preparing and executing menu items with consistency, accuracy, and efficiency while managing assigned kitchen stations during service.

You will ensure proper timing, quality, and presentation of dishes, support overall kitchen operations, and communicate with expeditor and leadership regarding order status. A strong grasp of recipes and sanitation is essential.

Qualifications

• 1-2 years of culinary experience preferred
• Strong knife skills and cooking techniques
• Ability to work independently on a station
• Understanding of food safety and sanitation standards
• Ability to follow recipes accurately
• Flexible schedule including weekends and holidays
• Food handler certification required on or before start date

Responsabilités

• Operate assigned kitchen station independently during prep and service periods
• Prepare and cook menu items according to recipes, portioning, and plating standards
• Ensure all dishes meet quality, temperature, timing, and presentation standards
• Manage ticket flow and prioritize orders based on service timing
• Communicate with expeditor and kitchen leadership regarding order status
• Taste, season, and adjust dishes to maintain consistency
• Prepare sauces, garnishes, proteins, and station-specific components
• Maintain cleanliness and organization of workstation throughout service
• Monitor inventory levels at station and communicate shortages
• Assist with daily prep production for future service periods
• Follow all food safety, sanitation, and HACCP standards
• Support Cook III team members with guidance and technique instruction

Connaissances

Culinary Skills

Knife Skills

Station Work

Food Safety

Communication

Description du poste

The Knox, Auberge Collection is opening in Dallas and seeks a Cook II to join the culinary team. The role focuses on preparing and executing menu items with consistency, accuracy, and efficiency while managing assigned kitchen stations during service.

You will ensure proper timing, quality, and presentation of dishes, support overall kitchen operations, and communicate with expeditor and leadership regarding order status. A strong grasp of recipes and sanitation is essential.