Line Cook (Perseid Restaurant)

Bunkhouse; Houston (TX); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K with company match

Complimentary nights

Free parking

Paid time off

Wellbeing initiatives

Retail discounts

Job summary

Perseid Restaurant, located inside Hotel Saint Augustine, is seeking a Line Cook to join the culinary team and collaborate with F&B operations. You will prepare and season menu items, assist with food prep, and maintain Health Department standards in your area.

The ideal candidate has 1–3 years in hospitality, strong knife skills, and a commitment to food safety. This on-site role may require flexible hours, including evenings and weekends.

Qualifications

• 1–3 years related experience in hospitality or service industry.
• Ability to work efficiently in a fast‑paced environment.
• Strong knife skills or willingness to learn.
• Understanding of food safety and sanitation practices.
• Ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Prepare a variety of foods, according to customers' orders or supervisors' instructions, following approved procedures.
• Prep food items for after-hours distribution.
• Clean work areas, equipment, utensils, dishes, and silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food‑handling practices.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Skills

Knife skills

Food safety

Team player

Fast-paced

Communication

Job description

Organization- Hotel Saint Augustine, Bunkhouse Hotels

Summary

Perseid Restaurant seeks an enthusiastic Line Cook to join the team! This role will be collaborating closely with the broader Food & Beverage and Culinary operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.

Who We Are

Located inside Hotel Saint Augustine, Perseid is a neighborhood bistro offering a Gulf Coast–inspired take on the classic bistro experience. Serving thoughtfully crafted dishes for breakfast, lunch, and dinner, it’s a versatile destination for both casual meals and special occasions. Led by chef Aaron Bludorn and Director of Operations Cherif Mbodji, in collaboration with the Bunkhouse and Hyatt teams, Perseid brings an elevated yet approachable dining experience to the heart of Montrose. Perseid was named one of Bon Appétit’s 20 best new restaurants of 2025 and was recently honored as a Michelin‑recommended restaurant.

We’re Proud to Offer Exceptional Benefits, which Include

• Medical, Dental, Vision, 401K with company match


• Complimentary & Discounted Nights, Friends & Family Room Rates


• Free parking


• Generous Paid Time Off


• Work-life benefits including wellbeing initiatives such as a complimentary Headspace


• Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role

A Cook will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include, but are not limited to food preparation duties, cooking and seasoning all menu items, ordering kitchen supplies and maintaining Health Department Standards within your work area.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Cook must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners.

Job Responsibilities

• Prepare a variety of foods, according to customers' orders or supervisors' instructions, following approved procedures


• Prep food items for after-hours distribution


• Clean work areas, equipment, utensils, dishes, and silverware


• Store food in designated containers and storage areas to prevent spoilage


• Carry food supplies, equipment, and utensils to and from storage and work areas


• Inspect food preparation and serving areas to ensure observance of safe, sanitary food‑handling practices


• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils


• Portion, arrange, and garnish food, and serve food to waiters or patrons


• Regulate temperature of ovens, broilers, grills, and roasters


• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage


• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs


• Maintain a positive relationship with all employees and guests


• Always ensure open lines of communication with all departments and upper management via email, logbooks, meetings, etc., to ensure all business needs are met


• Maintain a high level of cleanliness and safety in the work area


• Ensure that all equipment is maintained in good, safe working condition


• Maintain an increased awareness of safety issues throughout the property


• Keep abreast of safety and emergency procedures and OSHA requirements


• Attend relevant meetings


• Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Qualifications

• One (1) to three (3) years related experience in hospitality or service industry


• Ability to work efficiently in a fast‑paced environment


• Strong knife skills or willingness to learn


• Understanding of food safety and sanitation practices


• Ability to stand for extended periods and lift up to 50 pounds


• Must be able to speak, read, write and understand the primary language(s) of the workplace


• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals


• Ability to speak effectively before groups of co-workers and staff


• Team-oriented attitude and strong work ethic


• Full availability for a flexible schedule, with preferred flexibility to work evenings, weekends, and holidays as needed.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.