Cook I

On-site at 1 Hotel Austin in Austin, TX, the Cook I plays a vital role in a fast-paced, guest-centered kitchen. This position centers on preparing dishes to recipe specifications, maintaining top-quality ingredients, and supporting daily culinary operations under pressure.

Responsibilities

• Prepare dishes following recipe specifications to ensure consistency.
• Support the smooth operation of daily culinary activities to contribute to overall kitchen success.
• Ensure all ingredients used are of the highest quality.
• Maintain composure and uphold restaurant standards during busy periods.
• Able to stand and walk for extended periods as part of daily duties.
• Maintain a notebook to record recipes, procedures, and prep lists.
• Foster positive working relationships with other team members.
• Communicate professionally in all interactions within the team and with supervisors.
• Engage in daily discussions with Sous Chefs, Executive Sous Chef, and Executive Chef about hotel status, dietary restrictions, equipment issues, cleanliness, and opportunities to enhance guest experiences and revenue.
• Coordinate daily with stewards to uphold high sanitary standards in the kitchen.
• Log daily, weekly, and monthly projects for stewards and monitor areas of concern.
• Pursue ongoing learning about food service through reading and exposure to dining experiences.
• Act as a confident leader and positive example for teammates.
• Ensure the kitchen is fully washed and sanitized for the next shift handover.
• Verify stewards complete daily cleanliness tasks for walk-ins, prep lines, and stewarding areas.
• Conduct daily line checks with team members to ensure quality and shelf life of products.
• Utilize ingredients across outlets when possible to minimize waste.
• Monitor portion sizes to maintain consistency across dishes.
• Assist Supervisors in maintaining logs and checklists for State and Internal audits.
• Assist with updating recipe books to reflect proper procedures.
• Manage protein counts and plate counts for service.
• Maintain a Preventative Maintenance log in the Chef’s office with the engineering team.
• Perform thorough checks of all walk-ins to ensure proper storage and rotation.
• Demonstrate expertise in plating using appropriate service ware.
• Lead shift line-ups and inform F&B staff about specials and items no longer available.
• Keep storerooms in excellent condition and coordinate maintenance when needed.
• Maintain par levels for dry storage and produce walk-in areas.
• Follow all safety, security, and hotel policies; report hazards, accidents, or injuries; complete required safety training; and properly store flammable materials.
• Adhere to hotel policies, procedures, and standards with self and colleagues.
• Maintain a clean, professional uniform and personal appearance.
• Protect confidential information and uphold data privacy.
• Embody the 1 Hotels Vision, Mission, and Compass by delivering on our promises and providing good-natured service aligned with brand pillars.

Requirements

• Highly organized with the ability to multitask effectively.
• At least 1 year of related work experience.
• Reliable team player who is eager to learn and adapt to new situations.
• Capability to lift at least 50 lbs.
• Proficient in verbal and written English communication.
• Able to stand for long periods during shifts.
• Food Handling certification (can be obtained during employment).