Banquet Cook III

Description

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 has the ability to bring the vision of Hotel Drover and the Fort Worth Heritage Development to life.

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

We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Banquet Cook 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 Banquet vCook responsible for pervading guidance and leadership to cooks in preparation of assigned kitchen area to ensure the highest level of food service and quality on a daily and consistent basis. Coordinates workflow, reviews work assignments, provides training, and provides input into performance evaluations. Cooks soups, meats, seafood, vegetables and other food items for consumption at restaurants and/or in-room dining. Butchers chicken, beef, fish and shellfish. Assists in creating daily specials. All duties are to be performed within the guidelines of Hotel Drover policies and procedures, Internal Control Standards, and objectives.

ESSENTIAL RESPONSIBILITIES:

• 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.
• 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. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
• Other Responsibilities/Supportive Functions:
• Works with stewarding department to coordinate needs.
• Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.

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.

Qualifications

Qualifications (relevant experience, education and training):

• 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.
• communication and interpersonal skills and commitment to a high level of guest satisfaction. Must be able to deal effectively with irate customers and wrong orders and come up with a quick solution resulting in satisfied customers.
• Completes required training as scheduled.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• 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.

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.