Line Cook - Luxury Hotel Kitchen, Fast-Paced & Growth

Regis Corporation; San Antonio (TX); On-site; USD 19,000 - 32,000; Full time

Benefits offered by this job

Medical, Dental, Vision and Life보험

401K

Paid Leave and Bonus Program

Company-paid disability insurance

Employee assistance program

Tuition Reimbursement

And many more

Job summary

The Monarch San Antonio – A Curio Collection by Hilton, managed by Zachry Hotels, seeks an entry- to mid-level Cook to assist in preparing high-quality dishes in a fast-paced luxury hotel kitchen. You will follow standardized recipes, maintain safety and quality, and support the kitchen team in delivering exceptional dining experiences.

This role requires a High School diploma or equivalent and 0–2 years of professional kitchen experience, with Food Handler Certification.

Qualifications

• High School Diploma or equivalent.
• 0–2 years of professional kitchen experience.
• Food Handler Certification required.
• Experience in a luxury hotel or high-end hospitality environment preferred.

Responsibilities

• Cook and assemble dishes according to standardized recipes and plating guidelines.
• Ensure consistency in taste, quality, and presentation across all menu items.
• Prepare food for all hotel outlets, banquets, events, and in-room dining.
• Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef accurately and efficiently.
• Assist in training or guiding junior kitchen staff when required.

Skills

Basic cooking techniques

Attention to detail

Teamwork

Endurance

Job description

The Monarch San Antonio – A Curio Collection by Hilton, managed by Zachry Hotels, seeks an entry- to mid-level Cook to assist in preparing high-quality dishes in a fast-paced luxury hotel kitchen. You will follow standardized recipes, maintain safety and quality, and support the kitchen team in delivering exceptional dining experiences.

This role requires a High School diploma or equivalent and 0–2 years of professional kitchen experience, with Food Handler Certification.