Luxury Resort AM Line Cook

EOS•Austin, TX

6d•Onsite

About The Position

The AM Line Cook is responsible for preparing and executing all menu items according to established recipes and presentation standards. This role requires a high level of urgency, attention to detail, and a commitment to continuous improvement. The ideal candidate will be a proactive, problem-solving team member who can adapt to seasonal menu changes and maintain consistency in a fast-paced, high-temperature environment. The role emphasizes shared accountability, humility, kindness, creative problem-solving, collaboration, and a drive for relentless improvement.

Requirements

Minimum of 2 years of professional kitchen experience required.
Strong knife skills are essential.
Ability to execute consistently in both structured and evolving menu environments.
Strong working knowledge of kitchen operations, sanitation, and safety standards.
Proficiency with kitchen equipment including ovens, broilers, slicers, steamers, kettles, etc.
Basic math skills for recipes, portioning, and requisitions.
Ability to read, write, and communicate effectively in English.
Skilled knife handling and manual dexterity.
Ability to lift, carry, or move items up to 50 lbs.
Ability to stand for extended periods in high-temperature environments.
Capability to perform consistently in fast-paced, confined kitchen spaces.

Nice To Haves

Experience with fish and protein butchery is highly preferred.
Commissary and production kitchen experience is a plus.

Responsibilities

Prepare and execute all menu items in accordance with established recipes.
Maintain flexibility to meet guest expectations.
Demonstrate a refined eye for detail, ensuring every plate meets presentation and execution standards.
Constantly evaluate processes, products, and execution with a mindset of continuous improvement.
Maintain continuous productivity by actively prepping, executing, and refining throughout service.
Work with urgency while holding yourself and others accountable to high standards.
Foster a culture where cooks actively support, challenge, and elevate one another.
Communicate openly and constructively.
Adapt to seasonal menu changes, maintaining consistency and quality.
Monitor portion control, especially with high-cost proteins.
Inspect all ingredients for freshness and quality.
Maintain full compliance with sanitation, safety, and food handling regulations.
Keep all kitchen, storage, and refrigeration areas clean, organized, and operating at peak efficiency.
Ensure all equipment is properly cleaned, maintained, and functioning.
Complete requisitions, prep lists, and production documentation accurately and on time.
Perform general cleaning duties to maintain a safe, sanitary kitchen environment.
Maintain dry, hazard-free floors and work spaces.
Assist with cross-training, inventory movement, and operational support.
Respond quickly to spills, safety concerns, or operational needs.
Report unsafe conditions or suspicious activity immediately.
Support overall kitchen operations as directed by leadership.