Restaurant Cook II - Hotel Vin

About the role

Hotel Vin, an Autograph Collection luxury boutique hotel in Grapevine, Texas, is seeking a non‑exempt Food & Beverage team member. The position is in the Food and Beverage department, reports to the Sous Chef, and involves preparing a variety of foods for breakfast, lunch, and dinner while upholding the hotel’s high standards of service and sanitation.

Responsibilities

• Set up, clear, and break down the workstation.
• Follow written and oral instructions regarding menus and standardized recipes.
• Prepare selected food in accordance with portion sizes and quality standards.
• Cook a wide variety of menu items, including roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
• Utilize a variety of kitchen equipment, both small and large.
• Follow safety procedures for equipment operation to avoid personal injury and equipment damage.
• Clean work and storage areas, tools, equipment, and floors as needed.
• Disassemble and reassemble component parts and accessories for cleaning kitchen equipment.
• Identify hazards, assess risks associated with foods, and report any hazards, risks, or maintenance problems to the Manager promptly.
• Supervise kitchen staff to ensure guest satisfaction.
• Maintain and develop teamwork and open communication with coworkers and supervisors.
• Treat managers and coworkers with professional respect.
• Control waste and maintain food cost.
• Maintain all sanitation requirements, including product rotation, temperature control, storage procedures, cooling requirements, and proper handling techniques.
• Adhere to all policies and procedures related to food preparation.
• Continuously train and retrain in all areas of food preparation, safety, and sanitation.
• Respond professionally to questions and requests, providing customers with the highest level of care and service.
• Perform additional tasks and responsibilities as assigned by the Manager, based on business volume and needs.

Skills

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients accurately.
• Ability to maintain food quality regardless of business volume or staffing level.
• Ability to adapt to new situations, staffing changes, and procedural updates.
• Ability to absorb a large amount of information quickly.
• Proficient, safe knife and equipment handling skills.
• Capability to work independently, motivate others, and show initiative.

Physical Requirements

• Stand on hard surfaces for up to eight (8) hours.
• Bend, stoop, and walk regularly throughout the shift.
• Lift and pull boxes, pans, and trays weighing up to fifty (50) pounds.
• Work in an environment with varying levels of heat and noise, and occasional wet floors.
• Manage hazards associated with heavy‑duty cutlery and cooking equipment.

This position is at‑will employment; either the employee or the Company may terminate the relationship at any time, with or without cause or notice, in accordance with applicable law.