Cook I

HOTEL DROVER•Fort Worth, TX

1d•Onsite

About The Position

Inspired by the pioneering spirit of the West, Hotel Drover delivers true Texas hospitality. Named to honor the legendary cowboys who drove cattle to market across the plains, Hotel Drover is an Autograph Collection® property, offering a truly unique guest experience in the heart of the historic Fort Worth Stockyards. Our goal is simple. To harness the true spirit of the Stockyards through the legacy of the drover, creating an experience that can only be achieved here in Fort Worth. Proud of where we came from, we greet visitors with a tip of the hat and a firm handshake, welcoming all to enjoy life’s simple pleasures and genuine Texas hospitality. So, dust off your boots, grab your hat and join us at Hotel Drover. WHO WE’RE SEEKING: We’re seeking a unique individual who will embody the heart and soul of the Fort Worth Stockyards while caring deeply about our brand and community – someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our employees, guests, and community. We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We are seeking an individual who will whole-heartedly take responsibility for ensuring Hotel Drover successfully delivers Legendary Service to every guest, every day. We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Cook I for Hotel Drover will be as inspired and passionate about this vision as we are. Care for people, have a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive you! Cook I is responsible for preparing and cooking food in a timely and efficient manner, while maintaining the highest standards of quality and cleanliness. The ideal candidate will have a strong understanding of food safety and sanitation procedures, as well as the ability to work independently and as part of a team. ROLE SUMMARY: The Cook I prepares, cooks, and presents menu items according to established recipes and culinary standards, ensuring consistency, quality, and timeliness in every dish. This role supports the culinary team in delivering elevated dining experiences that reflect the authentic spirit of Hotel Drover and the Autograph Collection. Cook I upholds exceptional food safety, sanitation, and presentation standards while contributing to a positive, collaborative kitchen environment.

Requirements

Valid Food Handler’s Certification, or ability to obtain within 30 days of employment.
Strong understanding of basic culinary techniques, food preparation, and station management.
Knowledge of food safety and sanitation procedures (HACCP preferred).
Ability to follow recipes accurately and consistently.
Flexible schedule — must be available to work evenings, weekends, and holidays.
Ability to work independently and collaboratively in a team environment.
Embody our Core Values: Hit the Mark, Every time, Blaze New Trails, Spark Warmth, Be Intentional, Honor All, Do Right, Stay Curious.

Nice To Haves

Technical, trade, or vocational culinary training.
Experience preparing high-quality dishes in luxury or boutique hospitality environments.
Ability to manage multiple tasks and prioritize in fast-paced service periods.
Strong knife skills and understanding of advanced cooking methods (sauté, grill, roast, braise, etc.).

Responsibilities

Prepare and cook all food items according to recipes, quality standards, and presentation guidelines.
Regulate and monitor cooking equipment including ovens, grills, fryers, broilers, and stovetops to ensure proper temperatures.
Set up and break down workstations ensuring all tools, equipment, and mise en place are ready for service.
Maintain proper food rotation and ensure all items are stored safely and labeled according to HACCP guidelines.
Prepare cold foods, sauces, dressings, and other prep items as assigned.
Monitor food quality and quantity, communicating any shortages or overproduction to leadership.
Follow all sanitation and food safety procedures, including maintaining clean work areas, equipment, and storage spaces.
Communicate effectively with culinary and service teams regarding specials, out-of-stock items, and timing.
Work cohesively in a high-volume, fast-paced environment with accuracy and attention to detail.
All other duties as assigned.