Cook 3

Zachry Corporation•San Antonio, TX

22h

About The Position

The Cook III is responsible for advanced food preparation, station leadership, and consistently executing high-quality dishes across the hotel’s dining outlets, banquets, events, and in-room dining operations. Working independently in a fast-paced luxury environment, this role applies advanced culinary skills and supports kitchen leadership by maintaining standards, coordinating production, and guiding junior team members. The role includes preparing and presenting complex menu items to recipe and plating standards, operating an assigned station, supporting production and service readiness, monitoring inventory and product freshness, and assisting with training and direction for less experienced cooks. The Cook III must also maintain safe, clean, and organized work practices in compliance with food-safety and hotel policies.

Requirements

High school diploma or equivalent required.
Food Safe Serve or Texas Food Handler Certification required.
Advanced knowledge of culinary techniques, food preparation, and station execution.
Ability to lead a station independently while supporting overall kitchen flow.
Strong understanding of plating, portioning, timing, and elevated presentation standards.
Ability to multitask and perform under pressure in a fast-paced environment.
Strong leadership presence and ability to guide and support less experienced cooks.
Excellent attention to detail, organization, and consistency.
Knowledge of food safety, sanitation, and product handling practices.
Strong communication skills with culinary and service teams.
Ability to stand for extended periods and work in hot kitchen conditions.
Ability to lift up to 50 lbs. and perform repetitive physical tasks.
Flexibility to work early mornings, evenings, weekends, holidays, and special events.
Professional appearance and adherence to grooming standards.
Strong commitment to culinary excellence, teamwork, and guest satisfaction.

Nice To Haves

Culinary diploma or advanced culinary training preferred.
3 to 5 years of professional kitchen experience preferred.
Experience in a luxury hotel, upscale restaurant, or high-volume environment preferred.
Experience working multiple stations and supporting junior culinary staff preferred.

Responsibilities

Prepare, cook, and present complex menu items according to standardized recipes, plating guidelines, and chef direction.
Apply advanced culinary techniques consistently and ensure dishes meet standards for taste, temperature, and presentation.
Prepare and monitor sauces, soups, proteins, and specialty items as assigned.
Independently operate and oversee an assigned station, focusing on timing, quality, and efficiency.
Support food production for restaurants, banquets, special events, and in-room dining.
Assist with station setup, preparation planning, and coordination to ensure readiness for service.
Monitor inventory levels, product freshness, and station organization.
Participate in daily lineups, production meetings, and kitchen communications.
Assist Sous Chefs and culinary leadership with daily production needs and task delegation.
Provide direction, training, and support to Cook, Cook II, and other junior team members.
Promote a collaborative and high-performing kitchen environment.
Follow proper food handling, labeling, storage, and rotation practices, including FIFO standards.
Maintain a clean, organized, and safe workstation and follow HACCP, food safety, sanitation, and hotel safety policies.
Use kitchen equipment safely and promptly report maintenance concerns.
Perform other duties as assigned to support hotel operations.
Maintain reliable and consistent attendance.