Luxury Resort Line Cook

• Prepare and execute all menu items in accordance with established recipes, while maintaining flexibility to meet guest expectations
• Maintain a high sense of urgency during all service periods without compromising quality or consistency
• Demonstrate a refined eye for detail, ensuring every plate meets presentation and execution standards
• Constantly evaluate processes, products, and execution with a mindset of continuous improvement
• Maintain continuous productivity by actively prepping, executing, and refining throughout service—never standing idle
• Work with urgency while holding both yourself and those around you accountable to the same high standard
• Foster a culture where cooks actively support, challenge, and elevate one another
• Communicate openly and constructively—if there is a better way to execute or improve a process, it should be said and acted on
• We are not hiring robots—we are building a team of chefs who think, adapt, and contribute
• Adapt to seasonal menu changes, maintaining consistency and quality across an evolving menu
• Monitor portion control, especially with high-cost proteins, to maintain strong cost discipline
• Inspect all ingredients for freshness and quality—never settling for anything below standard
• Maintain full compliance with sanitation, safety, and food handling regulations
• Keep all kitchen, storage, and refrigeration areas clean, organized, and operating at peak efficiency
• Ensure all equipment is properly cleaned, maintained, and functioning
• Complete requisitions, prep lists, and production documentation accurately and on time
• Chef-Driven Expectations
• Operates with a relentless work ethic—always moving, always contributing
• Brings a proactive, problem-solving mindset—identifying opportunities before they become issues
• Believes that even when something works well, it can always be better
• Maintains composure, intensity, and focus under pressure
• Takes ownership of station performance and overall kitchen standards
• Leads through consistency, discipline, and example

Qualifications & Experience

• Minimum of 2 years of professional kitchen experience required

Strong knife skills are essential

• Experience with fish and protein butchery is highly preferred
• Commissary and production kitchen experience is a plus
• Ability to execute consistently in both structured and evolving menu environments
• Supportive Functions
• Perform general cleaning duties to maintain a safe, sanitary kitchen environment
• Maintain dry, hazard-free floors and work spaces
• Assist with cross-training, inventory movement, and operational support
• Respond quickly to spills, safety concerns, or operational needs
• Report unsafe conditions or suspicious activity immediately
• Support overall kitchen operations as directed by leadership
• Required Knowledge, Skills, and Abilities
• Strong working knowledge of kitchen operations, sanitation, and safety standards
• Proficiency with kitchen equipment including ovens, broilers, slicers, steamers, kettles, etc.
• Basic math skills for recipes, portioning, and requisitions
• Ability to read, write, and communicate effectively in English
• Skilled knife handling and manual dexterity
• Ability to lift, carry, or move items up to 50 lbs
• Ability to stand for extended periods in high-temperature environments
• Capability to perform consistently in fast-paced, confined kitchen spaces
• What We Believe
• Shared accountability– we succeed and improve together
• Humility & kindness– respect for the craft and each other
• Creative problem solving– every challenge is an opportunity
• Collaboration & community– strong kitchens are built on strong teams
• Relentless improvement– good is never good enough

Benefits & Perks

• Health, Dental, Vision, and 401(k)
• Employee discounts and recognition programs
• Scenic, high-end work environment
• Wellness programs and complimentary classes
• Growth and advancement opportunities
• Strong, team-driven culture
• Lake Austin Spa Resort