Cook II

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.

We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Cook 2 for Hotel Drover will be as inspired and passionate about this vision as we are. Care for people, 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!

The Cook 2 is responsible for preparing food items for consumption at restaurants and/or in-room dining. Butchers chicken, beef, fish and shellfish. All duties are to be performed within the guidelines of Hotel Drover policies and procedures, Internal Control Standards, and objectives.

ESSENTIAL RESPONSIBILITIES:

• Starting Rate at $19.00 per hour + based on experience! + $500 SIGN ON BONUS 
• Embody the values + guiding principles of Hotel Drover
• Ability to manage multiple projects/priorities and deliver results in a demanding, fast-paced environment
• Build and maintain relationships with all stakeholders while acting as an extension of the Hotel Drover brand
• Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff. Supports an environment of high efficiency, quality and customer service. Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Assists with overseeing production for line operation. Organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping.
• Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants.
• Assist in directing and correcting the presentation and portioning of food. Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
• Reads menu to estimate food requirements and requisitions food from storage. Notifies manager of inventory shortages. Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
• Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Must wear non-slip, oil resistant shoes.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

QUALIFICATIONS:

• Two years prior restaurant food prep experience required. Culinary degree or training desired. Prior lead or supervisory experience desired.
• Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
• Requires ability to serve needs of guest through verbal face-to-face interactions. Must demonstrate a positive attitude and professional demeanor.
• Completes required training as scheduled.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
• Must have a valid, current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards.
• Must maintain a clean appearance and professional demeanor.
• The team member is required to perform all necessary duties of the job. The team member must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

HOTEL DROVER OFFERS A COMPREHENSIVE BENEFITS PACKAGE INCLUDING:

• Personal and professional growth opportunities
• Workplace culture with heart and soul
• Wellbeing benefits you and your family
• Paid time off
• Career experience of a lifetime

OUR CORE VALUES:

• Hit the Mark, Every Time
• Blaze New Trails
• Spark Warmth
• Be Intentional
• Honor All
• Do Right
• Stay Curious

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.