Cook III - THE CIRCUIT | Private Club

Description

Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. COTALAND is an amusement park with over 30 attractions and experiences, including first-of-their-kind roller coasters. 

THE CIRCUIT is a premier private members club located at Circuit of The Americas, offering an exclusive hospitality experience that combines exceptional dining, motorsports, entertainment, and personalized service.

The Cook III is responsible for preparing and executing high-quality cuisine across THE CIRCUIT's member dining areas, clubhouse, paddock lounges, and private events. This position requires strong culinary skills, attention to detail, and a commitment to delivering a consistent, elevated dining experience that meets the expectations of a luxury private club.

The ideal candidate is passionate about food, takes pride in presentation and execution, and thrives in a collaborative, service-driven culinary environment.

Requirements

Key Responsibilities

• Prepare and execute menu items for à la carte dining, member lounges, private events, and special functions throughout THE CIRCUIT.
• Maintain exceptional standards of food quality, flavor, presentation, consistency, and portion control.
• Execute a variety of cooking techniques, including grilling, sautéing, roasting, baking, and frying.
• Follow standardized recipes, plating specifications, and culinary standards established by the Executive Chef.
• Support daily culinary operations in the clubhouse, paddock hospitality areas, and other member dining locations.
• Accommodate member preferences, dietary restrictions, allergies, and special requests with accuracy and attention to detail.
• Ensure timely preparation and execution of food during both regular dining service and high-volume events.
• Maintain clean, organized, and properly stocked workstations throughout each shift.
• Follow all food safety, sanitation, temperature control, and proper food handling procedures.
• Assist with inventory management, receiving, product rotation, and minimizing food waste.
• Communicate effectively with the Executive Chef, Sous Chef, culinary team, and front-of-house staff to ensure seamless service.
• Assist with food preparation, station setup, breakdown, and special event execution.
• Taste and evaluate food to ensure proper seasoning, quality, and consistency.
• Maintain and properly care for kitchen equipment, tools, and supplies.
• Demonstrate professionalism, teamwork, flexibility, and a positive attitude.
• Respect member privacy and maintain strict confidentiality regarding members, guests, and club activities.
• Perform other duties as assigned by culinary management.

Qualifications

• Minimum 2–3 years of professional cooking experience, preferably in a luxury private club, upscale restaurant, hotel, or premium hospitality environment.
• Strong knowledge of culinary techniques, food preparation, and presentation.
• Experience with both à la carte dining and banquet or event production preferred.
• Understanding of food safety, sanitation, and kitchen operating procedures.
• Ability to execute multiple orders efficiently while maintaining quality and consistency.
• Strong organizational, communication, and teamwork skills.
• Ability to work independently and follow direction from culinary leadership.
• Commitment to exceptional hospitality, professionalism, and attention to detail.
• Flexibility to work evenings, weekends, holidays, and major motorsport event weekends.
• Culinary education or relevant certifications preferred.
• Food Handler certification required or ability to obtain upon hire.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, stoop, and perform repetitive kitchen tasks.
• Comfortable working in a fast-paced kitchen environment with exposure to heat, cooking equipment, and varying temperatures.

Salary commensurate with experience. 

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job. 

EQUAL EMPLOYMENT OPPORTUNITY:

COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.