Line Cook - DoubleTree Midland West

Coury Hospitality • Midland, TX

3d • Onsite

About The Position

The Line Cook leads an assigned station during service, executing dishes with precision, consistency, and proper presentation according to Bacchus Kitchen & Bar standards. The role supports the Sous Chef with daily kitchen operations, including prep planning, station organization, and service coordination, and directs or assists line and prep cooks to maintain efficient, clean workflows.

The Line Cook prepares menu items using a range of cooking techniques, maintains knowledge of menu ingredients, preparation methods, allergens, and presentation standards, and monitors ticket flow to deliver timely, quality dishes. The position also supports food safety, sanitation, equipment care, training, and food-cost control while contributing to a positive and professional culinary team environment. Additional duties may be assigned by the Sous Chef, Executive Chef, or culinary leadership team.

Requirements

• Three years of previous restaurant experience.
• Ability to run a kitchen station and direct prep and line cooks.
• Ability to follow recipes and calculate ingredient amounts.
• Safe knife and equipment skills.
• Ability to read and convert measurements.
• Ability to absorb a large amount of information in a short period.
• Good judgment, initiative, and teamwork.
• Ability to adapt to changes in situations, staffing, and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality regardless of business volume or staffing level.
• Ability to make decisions that support 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/or overtime.
• Ability to tolerate burns and cuts, frequent repetitive motions, and hot or cold conditions, including temperature changes between steam-heated areas and refrigerators or freezers.
• Ability to stand or walk for six or more hours.
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push, pull, lift, and carry occasionally from 0 to over 50 pounds, including carts, pans, and food trays.
• Ability to reach and twist the trunk and neck frequently.
• Wear closed-toe, non-canvas shoes with non-skid soles.

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, and presentation.
• Support the Sous Chef with prep 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.
• Set up the station before service and complete appropriate breakdown and cleaning afterward.
• Prepare menu items using grilling, sautéing, roasting, frying, steaming, baking, and broiling techniques.
• Maintain knowledge of the menu, including ingredients, preparation methods, allergens, and presentation standards.
• Monitor ticket flow and service pace while maintaining quality and timely execution.
• Ensure plates leaving the kitchen meet presentation and quality expectations.
• 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, portions, 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.
• Report equipment issues, maintenance needs, and product shortages to culinary leadership.
• Work collaboratively with the culinary team and demonstrate reliability, leadership, and a strong work ethic during high-volume service.
• Maintain a clean, professional appearance and arrive prepared for each shift.
• Perform additional duties as assigned by the Sous Chef, Executive Chef, or culinary leadership team.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed