Cook I

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. 

For more information: https://auberge.com/the-knox/

Follow The Knox on Instagram @theknoxauberge

Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.

• Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.
• Works and assists the chef with speciality dinners and functions with minimal supervision.
• Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.
• Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.
• Leads and manages service in the absence of the chef.
• Lead assigned kitchen station during service from prep through final plating
• Prepare, cook, and plate menu items according to recipes, portion standards, and presentation guidelines
• Manage multiple orders at once while maintaining accuracy, timing, and consistency during peak service
• Monitor ticket flow and prioritize execution based on service demand and kitchen direction
• Ensure all dishes are properly finished, garnished, and meet quality standards before leaving the kitchen
• Perform final checks for temperature, portion accuracy, seasoning, and presentation
• Communicate with expeditor and Sous Chef regarding timing, modifications, and service flow
• Maintain full responsibility for station setup, organization, cleanliness, and readiness throughout service
• Prepare station mise en place before service and complete full breakdown and reset after service
• Train and support Cook II and Cook III team members during prep and service
• Troubleshoot station issues such as timing delays, missing items, or quality concerns
• Monitor inventory usage and communicate shortages or waste issues to leadership
• Assist with prep planning and support execution of daily specials and seasonal items
• Participate in line checks and ensure station readiness prior to service

• Formal training or education in culinary arts, with a focus on pastry and baking techniques.
• One year Cook II level or previous Cook I experience.
• Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.
• Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts.
• 3+ years of culinary experience preferred
• Strong mastery of cooking techniques and station execution
• Ability to manage multiple orders simultaneously
• Strong knife skills and plating execution
• Experience training junior staff
• Strong understanding of kitchen systems and service flow
• Flexible availability including nights, weekends, holidays
• Food handler certification required or must be obtained

About Auberge Collection
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin
Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training