Restaurant - Food Service Overview About our Company The Sydell Group is the creator and manager of unique hotels rooted in their location and architecture. Sydell’s core expertise is an ability to collaborate with original talent within the world of design, food & beverage, and retail, and bring them together in the creation of compelling new hotels that engage the communities around them. Sydell Group’s diverse portfolio of award-winning properties include The NoMad, New York; the LINE Hotel, Los Angeles; Freehand Miami, Chicago and Los Angeles; as well as upcoming openings in Los Angeles, Washington, DC, Austin, London, Las Vegas, and New York. At the crossroads between Downtown and Town Lake, the LINE ATX embodies the natural beauty and creative spirit of Austin. With immediate access to the hike & bike trails, lakeside views, and walking distance to Red River music district, the LINE ATX provides moments of discovery for locals and travelers alike. The LINE ATX will offer four distinctive dining and drinking experiences including three restaurants and bars and a coffee shop. The hotel’s main dining experience Arlo Grey will be led by Top Chef winner Chef Kristen Kish, on the roof P6 will feature Chef Damien Brockway, and on the corner of South Congress and Cesar Chavez, Executive Chef Justin Ermini will head up Bridge & Trail Cult-favorite Alfred Coffee will open up shop in the lobby. The LINE ATX is seeking a dynamic Line Cook to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Responsibilities Offer guests an enjoyable experience that conforms to the LINE’s standards of excellence, professionalism and friendliness Responsible for preparing his or her station before the start of each service Ensure all needed supplies for the shift are available, ready for use, pre-prepared, cleaned stocked per the chef’s standards Responsible for food prep, including chopping vegetables, butchering meat, and preparing sauces Prepare the items requested from his or her station and work with other cooks to ensure that food is ready at the right time, in the right order up per the Chef’s standards Manage his or her station which pertains to par levels, quality control, managing line cooks accordingly, training line cooks to exceed expectations, and take responsibility for all products on their station Complies with established sanitation standards, personal hygiene and health standards Observe proper food preparation and handling techniques Store food properly and safely, marking the date and item Clean his or her station and assist other cooks to clean their stations, including disposing of garbage, cleaning utensils, pots, and pans, cooking surfaces, fryers and ovens Manage his or her own station, setting up pars, keeping track of all food, and inform the chef when any low par stock or orders need to be made Take ownership of all service issues brought to your attention by guests Compensation & Benefits The LINE ATX offers competitive wages and benefits while fostering a diverse and inclusive work experience. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law. Core Competencies High-School diploma or equivalent required. Bachelor’s degree or equivalent preferred Fine dining background and experience in high volume dining preferred. At least three (3) years’ experience in the hospitality industry Must be aware of management functions and have the ability to communicate with all levels of personnel and customers Excellent reading, writing and oral proficiency in the English Language Excellent organizational skills and attention to detail Ability to multitask Able to handle a large volume of guest interactions in an efficient and courteous manner Proficient in Microsoft Office, Internet Work well under pressure, be a team player