Team Member Dining Line Cook

Auberge Collection; Dallas (TX); On-site; USD 19,000 - 30,000; Full time

Job summary

The Knox Hotel Employer LLC in Dallas, TX is seeking a Team Member Dining Room Line Cook to join The Knox, Auberge Collection's high-volume dining operation. You will prepare meals in batches, maintain buffet stations, and follow standardized recipes to ensure quality and safety for hotel team members.

This role requires flexibility for mornings, evenings, weekends, and holidays, with opportunities to work closely with the Executive Chef and culinary team; candidates should have a food handler

Qualifications

• Experience in a restaurant or hotel kitchen.
• Ability to follow standardized recipes and portioning guidelines.
• Basic knowledge of food safety, sanitation, and temperature control.
• Ability to operate common commercial kitchen equipment safely.
• Current food handler certification or ability to obtain before start date.
• Ability to work independently at an assigned station while communicating with the culinary team.
• Flexible availability for mornings, evenings, weekends, and holidays.

Responsibilities

• Prepare, season, and cook large batches of meats, vegetables, soups, sauces, and starches according to recipes and production sheets.
• Set up and maintain buffet steam tables and action stations, keeping presentation neat and food available during service.
• Monitor food levels and prepare backup pans to keep stations stocked with fresh food.
• Operate kitchen equipment safely (slicers, mixers, ovens, burners, steamers, etc.).
• Check food quality, portioning, appearance, and temperature; follow holding and replenishment procedures.
• Label, date, rotate, and store food using FIFO to protect quality and reduce waste.
• Follow HACCP and local health department requirements; monitor and record temperatures.
• Maintain a clean, organized, and safe workstation.
• Coordinate with Executive Chef and culinary team on production needs and timing.

Skills

Food safety

Team communication

Stamina for high-volume service

Tools

Kitchen equipment operation

Job description

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike— offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting.

The Team Member Dining Room Line Cook prepares and serves high-quality meals for hotel team members in a busy, high-volume dining operation. This role prepares food in batches, maintains buffet and action stations, follows standardized recipes and production plans, and keeps food safe, fresh, and plentiful so team members can enjoy a reliable, welcoming meal.

• Prepare, season, and cook large batches of meats, vegetables, soups, sauces, and starches according to standardized recipes and production sheets.
• Set up and maintain buffet steam tables and action stations, keeping presentation neat and food available throughout meal service.
• Monitor food levels during busy service periods and prepare backup pans promptly so buffet stations remain stocked with fresh food.
• Operate kitchen equipment safely, including slicers, mixers, ovens, burners, steamers, and other assigned tools.
• Check food quality, portioning, appearance, and temperature; follow established holding and replenishment procedures.
• Label, date, rotate, and store food using FIFO (First In, First Out) practices to protect quality, prevent spoilage, and reduce waste.
• Follow food handling, sanitation, allergen awareness, HACCP, and local health department requirements; monitor and record food temperatures as assigned.
• Maintain a clean, organized, and safe workstation throughout preparation and service, including proper use and storage of tools and cleaning supplies.
• Coordinate with the Executive Chef, Chef de Cuisine, and other culinary team members on production needs, food levels, timing, and station coverage.
• Communicate shortages, product quality concerns, equipment problems, and safety hazards promptly to culinary leadership.

Qualifications

• Prior experience in a restaurant, hotel, cafeteria, or other high-volume kitchen is preferred.
• Ability to prepare food in batches and follow standardized recipes, production sheets, and portioning guidelines accurately.
• Basic knowledge of food safety, sanitation, safe food storage, temperature control, and FIFO rotation practices.
• Ability to operate common commercial kitchen equipment safely or learn its safe operation through training.
• Current food handler certification, or ability to obtain certification on or before start date.
• Ability to work independently at an assigned station while communicating and collaborating with the culinary team.
• Flexible availability to work shifts that may include mornings, evenings, weekends, and holidays based on team member dining service needs.

Additional Information

About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram , TikTok , Facebook , and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training

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