AM Line Cook - LSC

Valencia Group•Austin, TX

About The Position

The Line Cook prepares high-quality food according to Lone Star Court recipes and presentation standards, ensuring consistent and efficient production during each shift while maintaining a clean and safe kitchen. The role prepares and plates food to meet guest expectations, accommodates special dietary and allergen requests as directed by kitchen leadership, and supports timely service by collaborating with kitchen staff. The Line Cook also helps train new team members and communicates inventory needs, equipment issues, food-quality concerns, and incidents to the Sous Chef or Executive Chef. The position follows food-safety, sanitation, and HACCP guidelines and uses kitchen equipment safely.

Requirements

Strong verbal and written communication skills.
Effective time-management and problem-solving skills.
Knowledge of proper food handling, knife skills, and cooking techniques.
Ability to work well with a team and demonstrate attention to detail.
Excellent organizational skills and interpersonal abilities.
Ability to read and follow standardized recipes.
Food Handler’s certification.
Must be at least 18 years of age.
Ability to stand and walk constantly throughout the shift, often in a confined kitchen space.
Ability to lift and carry up to 50 pounds, including food product cases and kitchen equipment.
Ability to bend, reach, and perform repetitive motions frequently.
Ability to work around heat, open flames, and sharp tools.

Nice To Haves

High school diploma or equivalent preferred.
Culinary training preferred.
Minimum 1–2 years of line cook experience in a full-service restaurant or hotel kitchen preferred.

Responsibilities

Prepare menu items according to standardized recipes and plating guidelines.
Set up and stock the assigned station with necessary supplies.
Monitor food quality and consistency throughout the shift.
Label, date, and store food items properly.
Prepare and plate food to meet guest expectations for quality, timing, and presentation.
Accommodate special dietary requests and allergen modifications as directed by kitchen leadership.
Collaborate with cooks and kitchen staff to support smooth, timely service.
Assist in training new kitchen team members on station setup and recipes.
Communicate inventory needs, equipment issues, and food-quality concerns to the Sous Chef or Executive Chef.
Promptly report incidents and unsafe conditions.
Follow food-safety, sanitation, and HACCP guidelines, including proper food temperatures and storage practices.
Use kitchen equipment safely and report hazards immediately.
Maintain cleanliness and organization in work areas and ensure hotel equipment is in proper working condition.
Attend required meetings, follow company policies and procedures, and perform additional duties as assigned.