Lead Line Cook - The Yacht Club

Austin, TX, USA|

Job Overview

Employment Type

Full-time

Benefits

Daily Pay

Advanced scheduling

Unlimited employee referral bonuses

401(k) with Company Match

Paid Time Off

Complimentary wellness tools

Leadership development

Tuition Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid parental leave

Employee assistance program

Job Description

White Lodging is a leading hospitality company specializing in the operation and management of premium hotels, restaurants, and rooftop bars across the United States. Renowned for its commitment to excellence and industry leadership, White Lodging fosters a dynamic work culture that supports career growth and values diversity and inclusion. With a diverse portfolio of upscale properties, White Lodging offers team members opportunities to develop their skills and advance within a supportive and innovative environment.

The company is currently seeking a Lead Line Cook to join the culinary team at Yacht Club, the signature fine dining seafood restaurant located within Hotel Trinity, Autograph Collection in downtown Austin. Hotel Trinity is Austin's newest luxury boutique hotel, scheduled to open in late 2026. This 258-room property stands out as the only Marriott Autograph Collection hotel in the city center and is designed as a private hideaway offering a blend of world-class hospitality and residential comfort. Situated in the historic 6th Street entertainment district, Hotel Trinity features a guest-only rooftop pool and high-end dining experiences, making it a premier destination for locals and guests alike.

Yacht Club exemplifies a refined yet approachable coastal cuisine concept, highlighting high-quality fresh seafood, an oyster bar, and a thoughtfully curated steakhouse menu complemented by an elevated wine and beverage program. The restaurant’s vibrant atmosphere combines polished service with an energetic social vibe to create one of Austin's most anticipated upscale seafood dining venues.

The Lead Line Cook role is a pivotal kitchen leadership position within this fast-paced and high-volume environment, tailored for an experienced line cook ready to advance toward culinary management. Serving as a Sous Chef in training, the Lead Line Cook will oversee back-of-house operations, manage food preparation, and mentor junior kitchen staff. This position offers meaningful leadership experience and career progression opportunities backed by one of the country's top hospitality companies.

This role is ideal for senior or lead cooks seeking a clear pathway to becoming a Sous Chef and ultimately ascending within culinary management ranks. Team members benefit from flexible scheduling, advanced shift management through a dedicated app, and career growth potential across multiple properties. Furthermore, this role is part of a company that supports employees with industry-leading benefits, including daily pay options, leadership development, wellness tools, and comprehensive insurance plans.

The Lead Line Cook at Yacht Club will be responsible for upholding the highest culinary standards, ensuring consistent food quality, and maintaining compliance with health and safety regulations. Collaboration and leadership skills are essential, as this role entails fostering a cooperative and professional kitchen culture. This opportunity allows culinary professionals to thrive in an inspiring environment that combines hotel luxury, fine dining, and vibrant local culture, providing an enriching and rewarding professional experience.

Job Requirements

Culinary degree culinary school training or apprenticeship preferred not required
Active unexpired Food Handler's Certification required
Experience leading or mentoring kitchen staff prior lead cook or senior cook experience strongly preferred
Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
Ability to stand and move at a fast pace for extended periods in a high-volume kitchen
Prior hotel culinary experience preferred

Job Qualifications

Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
Demonstrated proficiency in sautéing broiling frying roasting butchery garde manger pantry and breakfast cookery
Experience leading or mentoring kitchen staff prior lead cook or senior cook experience strongly preferred
Culinary degree culinary school training or apprenticeship preferred not required
Ability to stand and move at a fast pace for extended periods in a high-volume kitchen
Active unexpired Food Handler's Certification required
Prior hotel culinary experience preferred

Job Duties

Serve as a Sous Chef in training stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence
Mentor and collaborate with Entry Level Cooks Line Cooks culinary apprentices and stewards while managing daily food preparation and production in the food outlet
Follow company F&B procedures health department regulations and federal food safety guidelines
Assist in maintaining food cost and labor cost standards to meet financial targets
Check ingredient freshness and enforce all recipe standards and portion-use records across the team
Monitor guest feedback scores and proactively influence food quality and service consistency
Foster a culture of cooperation respect and professional kitchen standards among all coworkers
Perform other duties as assigned