Staff Dining Cook - Austin Proper Hotel

Proper Hospitality Careers•Austin, TX

2d•Onsite

About The Position

The Staff Dining Cook is an entry-level culinary position responsible for preparing daily staff meals in a cafeteria/buffet-style environment. This role requires basic cooking skills, the ability to follow recipes and production schedules, and a commitment to cleanliness and food safety. The Staff Dining Cook works under the direction of the 2nd Floor Chef de Partie to ensure consistent, quality meal service for hotel colleagues across all meal periods. Hours of operation are 7:00 AM – 11:00 PM.

Requirements

No prior professional kitchen experience required; entry-level candidates are encouraged to apply.
Certification of culinary training required (culinary school certificate, vocational program, or equivalent).
Valid food handling certificate required.
Fluency in English (verbal and written).
Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division).
Ability to read, write, and communicate legibly.
Basic working knowledge of kitchen equipment, food safety, and sanitation practices.
Basic organizational and time-management skills with the ability to prioritize tasks effectively.
Attention to detail and accuracy in food preparation, portioning, and presentation.
Ability to work calmly and efficiently under pressure during peak service periods.
Strong teamwork and communication skills.
Flexibility to work varying schedules, including mornings, evenings, weekends, and holidays (hours of operation: 7:00 AM – 11:00 PM).
Understanding of food quality, portion control, sanitation, and kitchen safety procedures.
Ability to stand, walk, and move continuously for extended periods of time.
Ability to perform repetitive physical motions including bending, twisting, stooping, reaching overhead and below the knees.
Ability to lift, carry, push, pull, and place objects weighing up to 25–30 pounds without assistance.
Ability to endure varying physical movements throughout kitchen and hotel work areas.
Ability to communicate effectively with colleagues and management.

Responsibilities

Prepare staff meal menu items according to approved recipes, production schedules, and portion guidelines.
Cut, portion, and prep meats, vegetables, starches, and other food items as required for buffet service.
Expand and condense recipes as needed to meet daily headcount and business levels.
Ensure buffet stations and kitchen work areas are stocked with required tools, equipment, and supplies prior to each meal period.
Maintain and reference recipe cards, production schedules, and portion guides.
Assist senior culinary team members with additional prep tasks as directed.
Participate in training sessions to develop culinary techniques and equipment knowledge.
Set up and maintain cafeteria/buffet stations for all meal periods, ensuring proper presentation, labeling, and temperature compliance.
Monitor food levels throughout service, replenishing items as needed to ensure continuous availability.
Maintain hot and cold holding equipment (steam tables, chafing dishes, cold wells) at required temperatures.
Break down buffet stations at the close of each meal period; properly store, label, date, and rotate all remaining food items.
Restock depleted supplies and prep items for the next meal period.
Perform opening duties including activating designated equipment (ovens, fryers, steam tables), setting up workstations, and confirming mise en place is complete.
Inspect cleanliness and functionality of tools, equipment, and workstations at the start of each shift.
Perform closing duties including turning off equipment not required for the next shift, securing food product, and cleaning and sanitizing work areas.
Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly throughout the shift.
Follow proper food storage, labeling, dating, and rotation procedures (FIFO) at all times.
Use kitchen equipment only as intended and maintain complete knowledge of safe operating procedures.
Transport dirty pots, pans, and utensils to designated wash stations.
Meet with the 2nd Floor Chef de Partie to review daily assignments, anticipated colleague counts, and operational updates.
Attend pre-shift briefings and communicate operational needs or concerns to leadership.
Assist other kitchen areas and departments as needed to ensure optimal service.
Collaborate cross-departmentally while demonstrating the Proper Ethos with colleagues.