The Peacock Cook 2

Situated in Downtown’s Second Street District, Austin Proper Hotel and Residences is an iconic luxury destination just steps from Lady Bird Lake, ACL Live, and the city’s best shopping. With expressive interiors by Kelly Wearstler and culinary concepts by McGuire Moorman Lambert Hospitality, the hotel offers 238 design-forward rooms and suites, a rooftop pool, immersive wellness experiences, and menus built around local farms, vibrant produce, and nutrient-rich ingredients.

Wellness, design, and culture, seamlessly woven into every stay.

The Peacock Mediterranean Grill is Austin Proper Hotel’s ground floor restaurant and lobby bar, serving breakfast, lunch, and dinner, as well as in-room dining. The menu draws inspiration from Mediterranean traditions, offering colorful, loosely plated dishes that are wholesome, vibrant, and made for sharing, all prepared without seed oils for a lighter, cleaner dining experience. In the lobby, the sprawling bar offers a full dining experience across indoor and outdoor lounge areas, while guests can also enjoy views of Shoal Creek from the Peacock’s patio and private dining room balcony.

Job Overview:

The Hotel Cook 2 is responsible for setting up and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment.

Key Responsibilities:

• Set up food stations in accordance with menu requirements and anticipated business levels.
• Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
• Monitor and maintain cleanliness, sanitation, and organization standards in all hotel areas.
• Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
• Adhere strictly to State sanitation/Health regulations and Hotel requirements.
• Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
• Organize prep items from different areas to ensure readiness for service.
• Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
• Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.

Additional Functions:

• Lead and supervise kitchen staff during service hours, providing guidance and support as needed.
• Assist in the development and implementation of new menu items and specials.
• Coordinate with purchasing department to ensure timely and accurate ordering of ingredients and supplies.
• Conduct training sessions for new kitchen staff members on cooking techniques and food safety protocols.
• Assist in menu planning and costing to optimize profitability and customer satisfaction.
• Collaborate with the management team to implement initiatives for waste reduction and cost control.
• Actively participate in menu tastings and provide feedback for menu improvement.
• Stay updated on industry trends and incorporate innovative cooking methods and ingredients into menu offerings.
• Represent the kitchen team in meetings with other departments to ensure seamless operations and guest satisfaction.

Requirements:

• Minimum 3 years of experience as a Cook in a fast-paced environment.
• Certification of Culinary training from a recognized institution.
• Valid food handling certificate.
• Ability to expand and condense recipes to meet production needs.
• Previous training in guest relations.
• Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.

Preferred Qualifications:

• Experience working in a hotel or resort setting.
• Strong leadership and team…