Line Cook for Luxury Wellness Resort

EOS•Austin, TX

About The Position

Lake Austin Spa Resort is seeking a passionate, service-oriented Line Cook who enjoys interacting with others and leads through the resort’s shared values. The Line Cook prepares and portions meats, fish, vegetables, soups, and other temperature-sensitive foods before cooking, then plates and garnishes menu items. The position works with the executive chef and sous chef on daily dinner creations and contributes to quality, safe food handling, guest service, and smooth kitchen operations. Lake Austin Spa Resort is located on Lake Austin in the Texas Hill Country. The resort offers all-inclusive stays, including accommodations, three gourmet meals daily, fitness activities and classes, and spa treatments. The role is full-time; morning and evening shifts are available, and work on weekends and holidays is expected.

Requirements

Service-oriented and enjoys interacting with others.
Prepares and portions meats, fish, vegetables, soups, and other temperature-sensitive foods.
Able to prepare, cook, test, portion, plate, and garnish menu items in accordance with recipes, standards, and food-safety practices.
Able to work full-time, including weekends and holidays; morning and evening shifts are available.

Responsibilities

Inspect, clean, and maintain food preparation areas, equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices.
Regulate kitchen equipment temperatures and ensure food is stored and cooked correctly.
Check food and ingredient quality, track inventory, and rotate stock to maintain freshness.
Follow restaurant standards for portion sizes, cooking methods, product quality, kitchen rules, policies, and procedures.
Maintain the quality of products served and stock sufficient food at line stations for service.
Handle, store, and rotate food products and supplies according to restaurant policies and procedures.
Work with the executive chef and sous chef on daily dinner creations.
Season and cook food according to recipes or personal judgment and experience; bake, roast, broil, and steam foods.
Weigh, measure, and mix ingredients using recipes or personal judgment and kitchen utensils and equipment.
Portion, arrange, garnish, and serve food according to portion sizes and recipe specifications; follow plate-presentation and garnish standards.
Observe and test food to determine whether it is sufficiently cooked.
Wash, peel, cut, and seed fruits and vegetables for preparation.
Carve and trim meats for hot or cold service or sandwiches.
Assist with food preparation during off-peak periods and substitute for or assist other cooks during emergencies or rush periods.
Complete kitchen closing duties using station checklists and assist others as needed.
Attend scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist colleagues in meeting guest needs and supporting restaurant operations.
Fill in for fellow employees as needed to maintain guest-service standards and efficient operations.