Culinary Lead: High-Volume Line Cook & Mentor

Stockyards-Hotel-1; Fort Worth (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

Stockyards Hotel is seeking a Line Cook III to join our kitchen team in Fort Worth, TX. You will prepare, cook, and present high-quality dishes in alignment with our culinary vision.

We value strong technical skills, attention to detail, and leadership in a fast-paced, high-volume environment. Flexibility for evenings, weekends, and holidays is required to uphold our exceptional service standards.

Qualifications

• Minimum 2–3 years of culinary experience in a high-volume or upscale dining environment.
• Ability to communicate clearly, professionally, and respectfully.
• Flexibility to work evenings, weekends, and holidays.
• Strong understanding of food safety and sanitation standards.
• Proficiency in traditional cooking techniques and station management.

Responsibilities

• Prepare, season, and cook food items according to recipes, quality standards, and presentation guidelines.
• Execute advanced culinary techniques with proficiency, including sauté, grill, fry, pantry, and expo responsibilities.
• Check quality and freshness of raw and cooked products; monitor flavor, texture, temperature, and consistency.
• Accurately complete daily prep lists, side work, and production requirements.
• Maintain workstation setup, break down, and sanitation before, during, and after service.
• Ensure all food items follow portion standards to minimize waste and maintain cost controls.
• Assist with receiving, inspecting, storing, rotating, and labeling all food products.
• Train Cook I and Cook II team members on recipes, equipment, and kitchen standards.

Skills

Culinary skills

Food safety

Team leadership

Communication

Education

Culinary Degree

Tools

Knives

Grills

Ovens

Fryers

Commercial equipment

Job description

Stockyards Hotel is seeking a Line Cook III to join our kitchen team in Fort Worth, TX. You will prepare, cook, and present high-quality dishes in alignment with our culinary vision.

We value strong technical skills, attention to detail, and leadership in a fast-paced, high-volume environment. Flexibility for evenings, weekends, and holidays is required to uphold our exceptional service standards.