Team Member Dining Line Cook

Auberge Collection•Dallas, TX

22d

About The Position

The Team Member Dining Room Line Cook prepares and serves high-quality meals for hotel team members in a busy, high-volume dining operation. The role prepares food in batches, maintains buffet and action stations, follows standardized recipes and production plans, and keeps food safe, fresh, and plentiful so team members can enjoy a reliable, welcoming meal. The cook prepares, seasons, and cooks large batches of meats, vegetables, soups, sauces, and starches; sets up and maintains buffet steam tables and action stations; monitors food levels and promptly prepares backup pans; operates kitchen equipment safely; and checks food quality, portioning, appearance, and temperature. The role also labels, dates, rotates, and stores food using FIFO practices; follows food handling, sanitation, allergen awareness, HACCP, and local health department requirements; and maintains a clean, organized, and safe workstation. The cook coordinates with culinary leaders and team members regarding production, food levels, timing, and station coverage, and promptly communicates shortages, product quality concerns, equipment problems, and safety hazards. Availability may need to include mornings, evenings, weekends, and holidays based on dining service needs.

Requirements

Ability to prepare food in batches and accurately follow standardized recipes, production sheets, and portioning guidelines.
Basic knowledge of food safety, sanitation, safe food storage, temperature control, and FIFO rotation practices.
Ability to operate common commercial kitchen equipment safely or learn its safe operation through training.
Current food handler certification, or ability to obtain certification on or before the start date.
Ability to work independently at an assigned station while communicating and collaborating with the culinary team.
Flexible availability to work shifts that may include mornings, evenings, weekends, and holidays based on team member dining service needs.

Nice To Haves

Prior experience in a restaurant, hotel, cafeteria, or other high-volume kitchen.

Responsibilities

Prepare, season, and cook large batches of meats, vegetables, soups, sauces, and starches according to standardized recipes and production sheets.
Set up and maintain buffet steam tables and action stations, keeping presentation neat and food available throughout meal service.
Monitor food levels during busy service periods and prepare backup pans promptly so buffet stations remain stocked with fresh food.
Operate kitchen equipment safely, including slicers, mixers, ovens, burners, and steamers.
Check food quality, portioning, appearance, and temperature, and follow established holding and replenishment procedures.
Label, date, rotate, and store food using FIFO practices to protect quality, prevent spoilage, and reduce waste.
Follow food handling, sanitation, allergen awareness, HACCP, and local health department requirements; monitor and record food temperatures as assigned.
Maintain a clean, organized, and safe workstation throughout preparation and service, including proper use and storage of tools and cleaning supplies.
Coordinate with the Executive Chef, Chef de Cuisine, and other culinary team members on production needs, food levels, timing, and station coverage.
Promptly communicate shortages, product quality concerns, equipment problems, and safety hazards to culinary leadership.