Line Cook for Luxury Wellness Resort

EOS Hospitality Lake Austin Employee LLC•Austin, TX

About The Position

Lake Austin Spa Resort is seeking a passionate, service-oriented Line Cook who enjoys interacting with others and leads in accordance with the resort’s shared values. The Line Cook prepares and portions meats, fish, vegetables, soups, and other temperature-sensitive foods before cooking, and completes the plating and garnishing of cooked menu items. The role supports food quality, safe and sanitary food handling, smooth kitchen service, and exceptional guest service. Full-time work includes weekends and holidays; morning and evening shifts are available. The resort is located on the shores of Lake Austin in the Texas Hill Country. It offers all-inclusive guest packages with accommodations across 40 guest rooms, three gourmet meals daily, fitness activities and classes, and spa treatments. The resort describes its workplace as a collaborative community in tranquil surroundings, focused on caring for guests and providing exceptional service.

Requirements

Service-oriented approach and enjoyment of interacting with others.
Ability to prepare, portion, cook, plate, and garnish menu items.
Ability to follow recipes, portion standards, cooking methods, quality standards, and kitchen procedures.
Ability to handle, store, and rotate food safely and maintain sanitary work areas.
Ability to work weekends and holidays.

Responsibilities

Inspect, clean, and maintain food preparation and serving areas and equipment to ensure safe and sanitary food-handling practices.
Regulate kitchen equipment temperatures to ensure food is stored and cooked correctly.
Check the quality and freshness of food and ingredients, track inventory, and rotate stock.
Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Maintain responsibility for the quality of products served.
Stock and maintain sufficient food products 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 meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients using recipes, personal judgment, and kitchen utensils and equipment.
Portion, arrange, garnish, and serve food according to portion sizes and recipe specifications.
Test food for doneness using methods such as tasting, smelling, or piercing it with utensils.
Follow plate presentation and garnish setup requirements for all dishes.
Wash, peel, cut, and seed fruits and vegetables for consumption.
Carve and trim meats for hot or cold service and sandwiches.
Assist with food preparation during off-peak periods as needed.
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 coworkers in meeting guest needs and supporting restaurant operations.
Fill in for fellow employees as needed to maintain guest service standards and efficient operations.