Cook II

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting.

The Cook II is responsible for preparing and executing menu items with consistency, accuracy, and efficiency while managing assigned kitchen stations. This role ensures proper timing, quality, and presentation of dishes during service while supporting overall kitchen operations.

Responsibilities

Operate assigned kitchen station independently during prep and service periods; Prepare and cook menu items according to recipes, portioning, and plating standards; Ensure all dishes meet quality, temperature, timing, and presentation standards; Manage ticket flow and prioritize orders based on service timing; Communicate with expeditor and kitchen leadership regarding order status; Taste, season, and adjust dishes to maintain consistency; Prepare sauces, garnishes, proteins, and station-specific components; Maintain cleanliness and organization of workstation throughout service; Monitor inventory levels at station and communicate shortages; Assist with daily prep production for future service periods; Follow all food safety, sanitation, and HACCP standards; Support Cook III team members with guidance and technique instruction

Requirements

1–2 years of culinary experience preferred; Strong knife skills and cooking techniques; Ability to work independently on a station; Understanding of food safety and sanitation standards; Ability to follow recipes accurately; Flexible schedule including weekends and holidays; Food handler certification required on or before start date