Banquets Cook II

ABOUT HOTEL DROVER:

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 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 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 II 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 drives us. You must apply if these things also drive you!

ROLE SUMMARY: The Cook II plays a key role in delivering high-quality culinary experiences at Hotel Drover by preparing, cooking, and executing dishes according to established recipes, standards, and presentation guidelines. This position requires strong culinary knowledge, proficiency in multiple stations, and the ability to work efficiently in a fast-paced, high-volume environment. The Cook II supports the overall kitchen operation by ensuring consistency, accuracy, and adherence to all safety and sanitation standards. 

ESSENTIAL FUNCTIONS:  

• Prepare and cook food items according to recipes, plating guides, and quality standards. 

• Maintain advanced knife skills and proficiency in traditional and contemporary cooking techniques. 

• Set, stock, and maintain assigned stations before, during, and after service.  

• Ensure proper portioning, labeling, dating, rotation, and storage of all food items.  

• Check quality of raw and cooked ingredients to ensure compliance with standards.  

• Maintain cleanliness of kitchen work areas, equipment, tools, and food storage areas. 

• Follow line check process to ensure sauces, garnishes, temperature controls, and sanitation tools are in place. 

• Assist with daily prep lists, side work, and production tasks to support kitchen operations. 

• Support training of Cook I and new culinary team members as directed. 

• Communicate any product shortages, equipment issues, or prep needs to leadership. 

• Adhere to all HACCP, health department, and food safety standards. 

• 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 knees, including bending, twisting, and stooping. 

• Comfortable working in hot/cold environments (e.g., kitchen, walk-ins). 

• Ability to safely operate ovens, grills, fryers, knives, and other commercial kitchen equipment. 

REQUIRED QUALIFICATIONS:  

• Minimum 1–2 years of culinary experience in a high-volume kitchen.

• Proficiency in at least two stations (e.g., Sauté, Fry, Grill, Pantry). 

• Flexible schedule — must be available to work evenings, weekends, and holidays. 

• Strong understanding of food handling, sanitation, and HACCP procedures.  

• Ability to read and follow recipes, prep lists, and production standards accurately. 

• Valid Food Handler Certification prior to starting 

• Embody our Core Values: Hit the Mark, Every time, Blaze New Trails, Spark Warmth, Be Intentional, Honor All, Do Right, Stay Curious. 

PREFERRED QUALIFICATIONS:  

• Previous experience in boutique, luxury, or Autograph Collection kitchens.  

• Strong multitasking and time management skills. 

• Knowledge of modern cooking techniques and evolving culinary trends. 

• Experience with banquet or multi-outlet operations.