Cook III

Job Details: Position: Full Time, Shift: Swing, Location: FORT WORTH, TX 76164, Category: Hospitality - Hotel 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. The 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. ESSENTIAL FUNCTIONS 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. ENVIRONMENT / PHYSICAL REQUIREMENTS Ability to stand, walk, and move for extended periods. Must be able to lift, carry, and move up to 50 lbs regularly. Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping. Comfortable working in hot/cold environments (e.g., kitchen, walk‑ins). Ability to work with knives, commercial equipment, ovens, fryers, grills, and other kitchen tools safely. REQUIRED QUALIFICATIONS 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 core values: Hit the Mark, Every time, Blaze New Trails, Spark Warmth, Be Intentional, Honor All, Do Right, Stay Curious. PREFERRED QUALIFICATIONS 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. Hotel Drover complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, disability, genetic information, or veterans' status. #J-18808-Ljbffr