Cook II

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

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 team members, guests, and community while simultaneously ensuring operational success of 97W kitchen at Hotel Drover. This person is responsible for managing the operation of the 97W kitchen including food preparation and quality, menu development, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Participating in revenue planning and cost control for the hotel’s food and beverage operation and ensuring all duties are performed within the guidelines of Hotel Drover policies and procedures, Internal Control Standards, and objectives. 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. ROLE SUMMARY: 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.