Restaurant Cook II (Seasonal) - Hotel Vin

Why Work at Hotel Vin?

At Hotel Vin, Autograph Collection, we don’t just offer jobs—we create opportunities to thrive in a dynamic, culture‑driven environment. Located in the heart of Grapevine, Texas, our luxury boutique hotel blends world‑class service with a passion for unforgettable guest experiences. Hotel Vin features 120 elegantly designed guest rooms, the renowned Bacchus Kitchen + Bar, and a premier wine experience celebrating the region’s rich heritage. As part of Harvest Hall, a European‑style food hall, and with state‑of‑the‑art event spaces and a rooftop terrace, Hotel Vin is the perfect blend of luxury, innovation, and hospitality.

Department: Food and Beverage
Reports To: Sous Chef
Status: Non‑Exempt

Responsibilities

• Set up, clear, and break down workstation.
• Follow written and oral instructions regarding menus and standardized recipes.
• Prepare selected food as directed in accordance with portion sizes and quality standards.
• Prepare a wide variety of menu items such as roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
• Utilize a variety of kitchen equipment, both small and large, following safety procedures to avoid personal injury and equipment damage.
• Clean working and storage areas, tools, equipment, and floors as needed.
• Disassemble and assemble component parts and accessories for cleaning kitchen equipment.
• Identify hazards and assess risks associated with foods; report any hazards, risks, or maintenance problems to the Manager.
• Supervise kitchen staff to ensure guest satisfaction and maintain teamwork and open communication.
• Control waste and maintain food cost.
• Maintain all sanitation requirements, including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.
• Follow all policies and procedures for food preparation; continually train and retrain in 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, which may vary based on business volume.

Knowledge, Skills, and Abilities

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality regardless of business or staffing level.
• Ability to adapt to change, new situations, staffing, and procedures.
• Ability to absorb a large amount of information quickly.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

Physical Abilities

• Stand on hard surfaces for up to eight (8) hours.
• Bend, stoop, and walk as required.
• Lift and pull boxes, pans, and trays up to fifty (50) pounds.
• Operate in environments with varying heat and noise levels, wet floors, and hazards associated with heavy‑duty cutlery and cooking equipment.