Line Cook - DoubleTree Midland West

Coury Hospitality•Midland, TX

About The Position

The Line Cook leads an assigned station during service, ensuring dishes are prepared precisely and consistently and meet Bacchus Kitchen & Bar standards for quality and presentation. The role supports the Sous Chef with daily kitchen operations, including preparation planning, station organization, and service coordination, and directs and assists line cooks and prep cooks during preparation and service. The Line Cook prepares menu items using a range of cooking techniques, maintains knowledge of the menu, and monitors ticket flow to deliver timely, high-quality dishes. The role also supports training, food-cost control, and a clean, safe, organized kitchen. It requires reliability, strong teamwork, and the ability to maintain food quality during high-volume service. Work may include nights, weekends, and overtime.

Requirements

Three years of previous restaurant experience.
Ability to run a kitchen station and direct prep cooks and line cooks.
Ability to follow recipes and calculate recipe quantities.
Good, safe knife and equipment skills.
Ability to operate standard kitchen equipment, including blenders, slicers, grinders, choppers, mixers, ovens, grills, steamers, steam jacket kettles, fryers, and tilting skillets.
Good reading and conversion skills.
Ability to absorb a large amount of information in a short period.
Good judgment, initiative, and teamwork.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business volume or staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain regular attendance and punctuality and wear a complete uniform for scheduled shifts.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and overtime.
Ability to stand and walk for long periods of time, six hours or greater.
Ability to stoop, squat, and/or kneel frequently; push, pull, lift, and carry items weighing from zero to over 50 pounds occasionally; and reach and twist the trunk and neck frequently.
Must wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Fine dining kitchen or luxury hotel experience preferred.
Previous experience in a lead or supervisor role preferred.

Responsibilities

Lead an assigned station during service and ensure dishes meet culinary standards for execution, consistency, quality, and presentation.
Support the Sous Chef with preparation planning, station organization, and service coordination.
Direct and assist line cooks and prep cooks during mise en place and service.
Ensure ingredients are properly prepared, labeled, stored, and rotated according to kitchen and food-safety standards.
Set up the station before service and complete breakdown and cleaning procedures afterward.
Execute menu items using grilling, sautéing, roasting, frying, steaming, baking, and broiling techniques.
Maintain knowledge of menu ingredients, preparation methods, allergens, and presentation standards.
Monitor ticket flow and service pace while upholding quality standards.
Communicate with culinary and front-of-house staff to support smooth operations and guest satisfaction.
Assist with training new cooks on recipes, station setup, kitchen standards, and cooking techniques.
Maintain proper food temperatures, portioning, and holding procedures.
Follow sanitation, safety, and HACCP procedures, including proper storage, labeling, and cross-contamination prevention.
Keep the workstation clean and organized and use and maintain kitchen equipment and tools properly.
Help monitor food waste and support food-cost control efforts.
Report equipment issues, maintenance needs, and product shortages to culinary leadership.
Contribute to a positive, professional, high-performance kitchen environment.
Maintain a clean, professional appearance and arrive prepared for scheduled shifts.
Perform additional duties as assigned by the Sous Chef, Executive Chef, or culinary leadership team.