Cook 3

About the role

Based in San Antonio, Texas, Zachry Hotels is a proven leader in the development, management and ownership of hospitality assets. At Zachry Hotels, we are passionate about hospitality and surround ourselves with team members who share that same passion. Our tenure in the hospitality and hotel industry has provided us the knowledge and key relationships for success in hotel management, operation, and development. We take care of our clients, business partners and each other as family, within a culture of service and accountability, where we do the right thing because it is the right thing to do. Together We Can Do Great Things® Every Person Matters® This Is More Than A Job® The Monarch San Antonio – A Legacy of Service and Sophistication The Monarch San Antonio, Curio Collection by Hilton, is a 200-room, 17-story boutique hotel located in the vibrant Hemisfair District of downtown San Antonio. Designed as a destination in itself, the property features thoughtfully curated meeting and event venues—including the iconic La Mariposa sculpture pavilion—a full-service spa, five distinct food and beverage concepts, a rooftop restaurant and bar, and a separate rooftop pool overlooking the city. Steps from the River Walk and The Alamo, The Monarch is more than a place to stay. It is a place to belong, to connect, and to be inspired. Our purpose is expressed through service—gracious, genuine, and unforgettable. Rooted in the traditions of San Antonio and elevated by modern elegance, every detail and every interaction reflects our commitment to hospitality at its highest level. We are building a team of passionate, service-driven professionals dedicated to creating exceptional moments and lasting impressions for every guest who walks through our doors. If you are inspired by excellence and motivated by purpose, The Monarch San Antonio is where your talent can truly shine. 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.

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

Requirements

• High School Diploma or equivalent required
• Culinary diploma or advanced culinary training preferred
• 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
• Food Safe Serve or Texas Food Handler Certification required

Skills

• Advanced knowledge of culinary techniques, food preparation, and station execution
• Ability to lead a station independently while supporting overall kitchen flow