Line Cook

About the role

Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic retreat known for its mineral‑rich waters that promote relaxation, reduce stress, and support overall well‑being. The Line Cook/Pizza Cook prepares and executes a high‑quality menu—including craft pizza and traditional line cooking—while upholding culinary quality, consistency, and kitchen safety. The role operates and maintains the pizza oven, crafts wholesome menu offerings aligned with OMS’s wellness focus, and works across kitchen stations to ensure an exceptional guest experience.

Responsibilities

• Prepare, execute, and present menu items according to established recipes, portion standards, and wellness‑focused culinary guidelines.
• Prepare pizza dough, sauces, and toppings from scratch.
• Operate, monitor, and maintain the pizza oven, adjusting temperatures and cooking times for optimal baking results.
• Set up, stock, and maintain clean, organized, and efficient workstations (line and pizza stations) before, during, and after service.
• Perform daily prep duties, including chopping, portioning, marinating, labeling, and dating ingredients according to FIFO (First In, First Out) standards.
• Conduct taste tests and refine execution to ensure quality and consistency across all dishes.
• Communicate clearly and effectively with kitchen leadership and team members to ensure smooth service flow and timely food delivery.
• Support special‑event culinary execution as assigned.
• Approach guests and fellow team members in a friendly, professional, and service‑oriented manner.
• Promptly address guest requests or special dietary needs, ensuring safe food handling and allergen awareness.
• Maintain working knowledge of resort amenities, operating hours, and event spaces to assist guests as needed.
• Adhere strictly to all health‑department regulations, food safety, sanitation, and resort dress‑code standards.
• Properly operate, clean, and care for kitchen equipment; report maintenance or safety issues immediately to leadership.
• Support inventory control by minimizing waste, receiving/storing deliveries, and assisting with restocking.
• Attend required staff meetings and participate in training sessions to expand culinary skills and product knowledge.
• Contribute to a positive, respectful, and collaborative kitchen environment.
• Perform other duties as assigned, including tasks not specifically related to the position, as operational demands require.

Qualifications

• Ability to work evenings, weekends, weekdays, and holidays required.
• High School diploma or GED preferred.
• 1–3 years of line cooking or pizza preparation experience in a restaurant or hospitality environment preferred.
• Six (6) months of related experience in hospitality or service industry preferred.
• Must be able to speak, read, write, and understand English.
• Valid Texas food‑handler card and TABC certification.
• Knowledge of healthy cooking practices and an interest in wellness cuisines.
• Ability to work in a fast‑paced environment while maintaining attention to detail.
• Reliability, punctuality, and professional communication skills are critical.
• Ability to work under pressure with a high level of patience and customer service.
• CPR and first‑aid certification is a plus or willingness to be trained.
• Ability to walk or stand and move about the resort (both indoors and outdoors) for eight or more hours per day; sit, reach, lift, bend, kneel, stoop, climb stairs, push and pull items weighing up to 50 pounds.
• Comfortable working in an indoor/outdoor workspace.

Pay

$17 hourly + tips.

Schedule

Availability for evenings, weekends, and holidays is required for both full‑time and part‑time positions.