Cook 2

Zachry Corporation•San Antonio, TX

20h•Onsite

About The Position

The Cook II prepares and cooks high-quality dishes consistently, skillfully, and efficiently for the hotel’s dining outlets, banquets, events, and in-room dining. The role applies established culinary techniques, manages an assigned station with limited supervision, and upholds the standards of a luxury hotel. The Cook II also supports kitchen efficiency and food quality and helps develop junior team members. The position is with The Monarch San Antonio, a 200-room boutique hotel in the Hemisfair District. The hotel features several food and beverage concepts, a rooftop restaurant and bar, meeting and event venues, a spa, and a rooftop pool. The role requires a high school diploma or equivalent and a Food Safe Serve or Texas Food Handler Certification. Culinary training and at least two years of professional kitchen experience are preferred. Work includes extended periods standing in a hot kitchen, lifting up to 50 pounds, and flexibility to work early mornings, evenings, weekends, holidays, and special events.

Requirements

High school diploma or equivalent required.
Food Safe Serve or Texas Food Handler Certification required.
Strong knowledge of cooking methods, knife skills, and food preparation techniques.
Ability to work independently while managing timing and attention to detail.
Understanding of recipes, portion control, and plating standards.
Knowledge of food safety, sanitation, and proper storage practices.
Strong organization and time management in a fast-paced environment.
Clear communication skills and ability to work well with culinary and service teams.
Ability to assist in training and supporting less experienced team members.
Ability to stand for extended periods and work in a hot kitchen environment.
Ability to lift up to 50 pounds and perform repetitive tasks.
Flexibility to work early mornings, evenings, weekends, holidays, and special events.
Professional appearance and adherence to grooming standards.
Strong commitment to quality, consistency, and operational excellence.

Nice To Haves

Culinary diploma or formal culinary training.
At least 2 years of professional kitchen experience.
Experience in a luxury hotel, fine dining, or high-volume environment.

Responsibilities

Prepare, cook, and present menu items according to standardized recipes, plating guidelines, and chef direction.
Maintain consistency in taste, quality, portioning, and presentation.
Execute production for restaurant outlets, banquets, special events, and room service.
Assist with advanced preparation, including sauces, stocks, butchery, vegetable preparation, and mise en place.
Manage an assigned station in an organized and efficient manner with minimal supervision.
Monitor inventory levels and communicate product needs to culinary leadership.
Support smooth service flow through clear communication and teamwork across kitchen areas.
Participate in daily lineups, production planning, and kitchen meetings.
Follow HACCP, food safety, and sanitation standards.
Handle, label, store, and rotate food properly using FIFO practices.
Maintain a clean, organized, and safe workstation.
Use kitchen equipment safely and report maintenance concerns promptly.
Assist in guiding and supporting entry-level cooks and kitchen team members.
Contribute to a collaborative, respectful, and high-performing kitchen culture.
Perform other duties as assigned to support hotel operations.
Maintain reliable and consistent attendance.