Lead Line Cook

Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper.

Job Overview

The Lead Line Cook is responsible for managing a specific section of the kitchen, ensuring that food is prepared to the highest quality standards and served in a timely manner. You will oversee the daily operations of your designated station, supervise junior kitchen staff, and assist in maintaining an organized, clean, and efficient kitchen environment. The Lead Line Cook will work closely with other members of the culinary team to ensure the smooth running of kitchen operations while maintaining a strong focus on consistency, presentation, and food safety.

Essential Job Duties and Responsibilities 

• Station Management & Food Preparation:
  1. Manage a designated section of the kitchen (e.g., pastry, grill, sauté, etc.), ensuring all tasks are performed in accordance with the menu and recipe standards.
  2. Prepare, cook, and present food items according to hotel specifications, ensuring consistency and high standards of quality and presentation.
  3. Organize and oversee the preparation of ingredients, ensuring that all components of dishes are properly prepped and ready for service.
  4. Ensure all food is prepared efficiently, maintaining high levels of consistency, flavor, and portion control.
     
     
• Team Supervision & Collaboration:
  1. Supervise and guide junior kitchen staff, including line cooks and prep cooks, ensuring tasks are executed to the highest standards.
  2. Provide on-the-job training to junior staff, helping them develop their skills and ensuring proper techniques are followed.
  3. Collaborate with other chefs and kitchen team members to ensure smooth communication and efficient kitchen operations, especially during peak service times.
     
     
• Quality Control & Presentation:
  1. Inspect all food being prepared and served from your station to ensure it meets quality standards in terms of flavor, texture, and presentation.
  2. Ensure that all dishes are plated attractively and in line with the restaurant’s or hotel’s standards.
  3. Handle and address any quality issues during service, ensuring immediate solutions and minimal guest disruption.
     
     
• Inventory & Stock Management:
  1. Manage the inventory for your section, ensuring that all ingredients, tools, and equipment are stocked and in good condition.
  2. Monitor stock levels, ensuring that all items are properly stored, rotated, and used before expiration.
  3. Assist with ordering and receiving ingredients and supplies, working closely with the kitchen management team to ensure the availability of required items.
     
     
• Health & Safety Compliance:
  1. Ensure compliance with food safety standards, including safe food handling, storage, and sanitation practices.
  2. Maintain a clean and organized work area at all times, ensuring that all equipment is cleaned and stored after use.
  3. Adhere to health and safety regulations, including personal hygiene practices and proper use of kitchen equipment.
  4. Follow all relevant guidelines related to allergens, dietary restrictions, and safe cooking temperatures.
     
     
• Time Management & Organization:
  1. Maintain effective time management during service, ensuring that dishes are completed on time and kitchen operations run smoothly.
  2. Prioritize tasks, ensuring that all orders are processed and delivered efficiently, especially during high-volume periods.
  3. Assist with the breakdown of your section at the end of the shift, ensuring everything is properly cleaned and stored for the next service.

Education and/or Experience 

• Culinary Arts degree or equivalent formal training preferred.
• Minimum of 2–3 years of experience in a professional kitchen, with at least 1 year in a similar Chef de Partie or equivalent position.
• Experience managing a specific section of the kitchen, such as pastry, grill, or sauces.
• Strong understanding of food preparation, cooking techniques, and kitchen safety protocols.

Skills/Specialized Knowledge

• Strong culinary skills and knowledge of cooking techniques and methods.
• Ability to supervise and train junior kitchen staff, providing clear direction and feedback.
• Excellent organizational and time-management skills, with the ability to work in a fast-paced environment.
• High attention to detail, especially in food preparation and presentation.
• Strong knowledge of food safety regulations, sanitation practices, and kitchen hygiene.
• Ability to maintain composure under pressure and deliver high-quality dishes during peak service times.

Physical Demands

• Ability to stand for extended periods of time and work in a fast-paced, high-pressure environment.
• Ability to lift up to 50 pounds and carry heavy items, such as pots, pans, and ingredients.
• Ability to work in a hot kitchen environment, standing over stoves, ovens, and grills for extended periods.
• Ability to bend, kneel, and move quickly around the kitchen to assist with tasks and ensure smooth kitchen operations.

Company Overview

Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn’t proper. We are seeking the best of the best—both within and outside the industry—to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding.

To achieve our vision—to inspire and transport people—we seek like-minded candidates who embody our ethos, The Pillars of Proper:

• Care Proper: We are natural and gracious hosts to all.
• Achieve Proper: We are committed to excellence.
• Imagine Proper: We are resourceful.
• Present Proper: We have an appreciation for style and culture.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.