Cook II

HOTEL DROVER•Fort Worth, TX

7d•Onsite

About The Position

The Cook II plays a key role in delivering high-quality culinary experiences at Hotel Drover by preparing, cooking, and executing dishes according to established recipes, standards, and presentation guidelines. This position requires strong culinary knowledge, proficiency in multiple stations, and the ability to work efficiently in a fast-paced, high-volume environment. The Cook II supports the overall kitchen operation by ensuring consistency, accuracy, and adherence to all safety and sanitation standards.

Requirements

Minimum 1–2 years of culinary experience in a high-volume kitchen.
Proficiency in at least two stations (e.g., Sauté, Fry, Grill, Pantry).
Flexible schedule — must be available to work evenings, weekends, and holidays.
Strong understanding of food handling, sanitation, and HACCP procedures.
Ability to read and follow recipes, prep lists, and production standards accurately.
Valid Food Handler Certification prior to starting
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

Previous experience in boutique, luxury, or Autograph Collection kitchens.
Strong multitasking and time management skills.
Knowledge of modern cooking techniques and evolving culinary trends.
Experience with banquet or multi-outlet operations.

Responsibilities

Prepare and cook food items according to recipes, plating guides, and quality standards.
Maintain advanced knife skills and proficiency in traditional and contemporary cooking techniques.
Set, stock, and maintain assigned stations before, during, and after service.
Ensure proper portioning, labeling, dating, rotation, and storage of all food items.
Check quality of raw and cooked ingredients to ensure compliance with standards.
Maintain cleanliness of kitchen work areas, equipment, tools, and food storage areas.
Follow line check process to ensure sauces, garnishes, temperature controls, and sanitation tools are in place.
Assist with daily prep lists, side work, and production tasks to support kitchen operations.
Support training of Cook I and new culinary team members as directed.
Communicate any product shortages, equipment issues, or prep needs to leadership.
Adhere to all HACCP, health department, and food safety standards.
All other duties as assigned.