Cook III

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

4d•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 wholeheartedly 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 III for Hotel Drover will be as inspired and passionate about this vision as we are. Care for people who 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! ROLE SUMMARY: The Cook III is an advanced culinary role responsible for preparing, cooking, and presenting high-quality food in accordance with Hotel Drover and 97 West Kitchen + Bar. This position supports menu execution, ensures consistency, and contributes to the overall culinary vision by demonstrating strong technical skill, attention to detail, and leadership within the kitchen. The Cook III models excellence while maintaining a clean, organized, and efficient workstation, helping to elevate each guest’s dining experience.

Requirements

Minimum 2–3 years of culinary experience in a high-volume or upscale dining environment.
Ability to communicate clearly, professionally, and respectfully.
Flexible schedule — must be available to work evenings, weekends, and holidays.
Strong understanding of food safety and sanitation standards.
Proficiency in traditional cooking techniques and station management.
Ability to follow recipes, production requirements, and preparation guidelines consistently.
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

Culinary Degree or equivalent advanced culinary training.
Strong knowledge of food costing, portion control, and kitchen efficiency.
Experience in a luxury hotel, resort, or Autograph Collection property.
Experience with menu specials, tastings, and recipe development support.

Responsibilities

Prepare, season, and cook food items according to recipes, quality standards, and presentation guidelines.
Execute advanced culinary techniques with proficiency, including sauté, grill, fry, pantry, and expo responsibilities.
Check quality and freshness of raw and cooked products; monitor flavor, texture, temperature, and consistency.
Accurately complete daily prep lists, side work, and production requirements.
Maintain workstation setup, break down, and sanitation before, during, and after service.
Ensure all food items follow portion standards to minimize waste and maintain cost controls.
Assist with receiving, inspecting, storing, rotating, and labeling all food products.
Train Cook I and Cook II team members on recipes, equipment, and kitchen standards.
Maintain cleanliness of all kitchen tools, equipment, prep areas, and storage areas according to health and sanitation regulations.
Communicate effectively with culinary and front-of-house teams to support a seamless service experience.
All other duties as assigned.