Team Member Dining Line Cook

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 Team Member Dining Room Line Cook prepares and serves high-quality meals for hotel team members in a busy, high-volume dining operation. This 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.

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, steamers, and other assigned tools.; Check food quality, portioning, appearance, and temperature, follow established holding and replenishment procedures.; Label, date, rotate, and store food using FIFO (First In, First Out) 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.; Communicate shortages, product quality concerns, equipment problems, and safety hazards promptly to culinary leadership.

Requirements

Prior experience in a restaurant, hotel, cafeteria, or other high-volume kitchen is preferred.; Ability to prepare food in batches and follow standardized recipes, production sheets, and portioning guidelines accurately.; 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 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.