Sitio SATX - Barberry PM Line Cook (Hiring Immediately)

Position Summary: The Line Cook prepares and executes dishes at Barberry according to approved recipes, portion standards, and presentation specifications. This position is responsible for an assigned station during service and for the preparation, organization, and cleaning required to keep that station ready. Reporting to the Chef de Cuisine and working under the direction of the Sous Chef or designated shift leader, the Line Cook works closely with other cooks, the expediter, pastry, stewarding, and front-of-house teams. The role requires consistent cooking, attention to detail, and clear communication during service. Station Preparation & Mise en PlaceReview the day's menu, reservations, projected covers, specials, and assigned prep list. Prepare ingredients and components according to approved recipes and production quantities. Set up the assigned station with the tools, ingredients, garnishes, and service supplies needed for the shift. Check products for freshness, quality, correct labeling, and proper storage. Maintain organized mise en place and replenish items before they are depleted. Communicate shortages, equipment concerns, and incomplete prep to the Sous Chef before service. Assist other stations with preparation when assigned.

Service Execution: Cook, assemble, and finish dishes according to Barberry's recipes and presentation standards. Maintain proper seasoning, temperature, texture, portioning, and timing. Read tickets accurately and communicate clearly with the expediter and other stations. Coordinate firing and plating so all components of an order are ready together. Respond promptly to modifications and dietary requests communicated through established procedures. Inspect each dish before it leaves the station and correct quality concerns immediately. Maintain speed and accuracy during high-volume service without compromising food safety or quality. Communicate delays, product shortages, and mistakes promptly to the shift leader. Keep the station clean, stocked, and ready throughout service.

Recipes, Product & Waste Control: Follow approved recipes, yields, and portion standards. Use ingredients according to established product specifications and rotation procedures. Taste and inspect prepared items with culinary leadership as required. Label, date, store, and rotate ingredients and prepared products correctly. Record or report waste, spoilage, breakage, and product discrepancies according to established procedures. Use ingredients and supplies carefully to support quality and food-cost goals. Do not make unauthorized recipe changes, substitutions, or menu additions.

Closing & Teamwork: Complete assigned opening, running, and closing duties accurately and on time. Clean and reset the station, tools, and equipment for the next service period. Provide a clear handoff about remaining product, unfinished prep, and equipment concerns. Assist with receiving, inspecting, and storing deliveries as assigned. Work collaboratively with cooks, pastry, stewarding, and front-of-house team members. Participate in pre-shift meetings, menu tastings, and required training. Accept direction and feedback from culinary leadership and apply it consistently.

Food Safety, Allergens & Sanitation: Follow ERHG and hotel policies, health department requirements, and established food-safety procedures. Practice proper handwashing and prevent cross-contamination. Follow approved procedures for allergies and dietary restrictions; never guess about an ingredient or make an unauthorized substitution. Monitor and record food and equipment temperatures as assigned. Follow required procedures for cooking, cooling, reheating, hot holding, and cold holding. Clean and sanitize work surfaces, tools, and equipment throughout the shift. Handle raw proteins, seafood, ready-to-eat foods, and allergens according to established procedures. Report suspected contamination, pest activity, equipment failure, injuries, and unsafe conditions immediately. Maintain required Food Handler certification.

Standards & Conduct: Uphold ERHG and Sítio El Tropicano's culinary, safety, and professional standards. Arrive prepared, in proper uniform, and on time for every scheduled shift. Maintain an organized station and work with accuracy and urgency. Remain calm and communicate clearly during busy service. Treat culinary, service, and stewarding team members with respect. Complete assigned responsibilities accurately and within established timelines. Perform additional duties as reasonably assigned based on operational needs.__________________________________________________________________Acerca de Sítio El TropicanoSítio El Tropicano es la vibrante renovación de uno de los lugares más emblemáticos frente al río de San Antonio. Un resort urbano y club de membresía donde la hospitalidad, el bienestar, la gastronomía y la creatividad fluyen juntos de manera natural, Sítio invita a sus huéspedes a quedarse, explorar y conectar. Toda la oferta de alimentos y bebidas de Sítio El Tropicano es creada y operada por Emmer & Rye Hospitality Group, llevando a toda la propiedad nuestro compromiso con los productos locales, la estacionalidad y una hospitalidad genuina. Nuestros conceptos incluyen Barberry, un restaurante abierto todo el día con un menú inspirado en los productos de temporada; Flamingo Bar, un bar de cócteles que celebra los destilados de Texas; Prado Provisions, una cafetería con opciones para llevar; y Bar Nado, que sirve handrolls, cajas bento y bebidas congeladas junto a la piscina. Acerca de BarberryBarberry es un restaurante de barrio inspirado en los productos de temporada, donde el centro de Texas se encuentra con la cocina campestre francesa. Con un compromiso con el abastecimiento responsable de productos de Hill Country, nuestro menú ofrece platos ligeros, frescos y de temporada para el desayuno, el almuerzo y la cena, acompañados de un programa de cócteles de temporada y una carta de vinos enfocada en Estados Unidos y Francia. Recibimos tanto a los huéspedes del hotel como a la comunidad local con la misma calidez y atención, creando experiencias accesibles, memorables y conectadas con el entorno. Resumen del PuestoEl/la Cocinero/a de Línea prepara y ejecuta los platos de Barberry de acuerdo con las recetas aprobadas, los estándares de porciones y las especificaciones de presentación. Este puesto es responsable de una estación asignada durante el servicio, así como de la preparación, organización y limpieza necesarias para mantener dicha estación lista. Reportando al Chef de Cuisine y trabajando bajo la dirección del Sous Chef o del líder de turno designado, el/la Cocinero/a de Línea trabaja en estrecha colaboración con otros cocineros, el expediter, el equipo de pastelería, stewarding y el equipo de servicio. El puesto requiere consistencia en la preparación de los alimentos, atención al detalle y una comunicación clara durante el servicio. Preparación de la Estación y Mise en Place Revisar el menú del día, las reservaciones, el número estimado de comensales, los especiales y la lista de preparación asignada. Preparar ingredientes y componentes de acuerdo con las recetas aprobadas y las cantidades de producción establecidas. Preparar la estación asignada con las herramientas, ingredientes, guarniciones y suministros necesarios para el turno. Revisar los productos para garantizar su frescura, calidad, etiquetado correcto y almacenamiento adecuado. Mantener el mise en place organizado y reponer los productos antes de que se agoten. Comunicar al Sous Chef cualquier falta de producto, problema con el equipo o preparación incompleta antes del servicio. Ayudar con la preparación de otras estaciones cuando se le asigne. Ejecución del Servicio