Cook 3

Zachry • San Antonio, TX

2d • Onsite

About The Position

The Cook III is responsible for advanced food preparation, station leadership, and consistent execution of high-quality dishes across all hotel dining outlets, banquets, events, and in-room dining operations. This role brings a high level of culinary skill, works independently in a fast-paced luxury environment, and supports kitchen leadership by maintaining standards, coordinating production, and guiding junior team members.

Requirements

• High School Diploma or equivalent required
• 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
• 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 with the 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
• Food Safe Serve or Texas Food Handler Certification required

Nice To Haves

• Culinary diploma or advanced culinary training preferred

Responsibilities

• Prepare, cook, and present complex menu items according to standardized recipes, plating guidelines, and chef direction
• Execute advanced culinary techniques with consistency, precision, and attention to detail
• Ensure all dishes meet luxury standards for taste, temperature, and presentation
• Prepare and monitor sauces, soups, proteins, and specialty items as assigned
• Independently operate and oversee assigned stations with strong focus on timing, quality, and efficiency
• Support production across restaurants, banquets, special events, and in-room dining
• Assist with station setup, prep planning, and coordination to ensure readiness for service
• Monitor inventory levels, product freshness, and station organization
• Participate in daily lineups, production meetings, and kitchen communication
• 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
• Ensure proper food handling, labeling, storage, and rotation in accordance with FIFO standards
• Maintain a clean, organized, and safe workstation at all times
• Follow all HACCP, food safety, sanitation, and hotel safety policies
• Use kitchen equipment safely and report maintenance concerns promptly
• Perform other duties as assigned to support hotel operations
• Maintain reliable and consistent attendance as an essential function of the role

Benefits

• Medical, Dental, Vision and Life Insurance
• 401K, Paid Leave and Bonus Program
• Company-paid short-term and long-term disability insurance
• Employee assistance program
• Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED