Luxury Hotel Cook III: Lead Stations & Elevate Dining

Regis Corporation; San Antonio (TX); Hybrid; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health benefits

401K & Paid Leave

Disability insurance

Employee assistance

Tuition reimbursement

Job summary

Zachry Hotels in San Antonio is seeking a Cook III to lead advanced culinary execution across luxury hotel dining outlets, banquets, events, and in-room dining. You will work independently in a fast-paced kitchen, mentor junior staff, ensure HACCP and FIFO compliance, and uphold elevated presentation standards.

The role requires 3–5 years of kitchen experience, a high school diploma or equivalent, and a culinary diploma preferred, in a luxury hotel setting.

Qualifications

• High School Diploma or equivalent required.
• Culinary diploma or advanced culinary training preferred.
• 3 to 5 years of professional kitchen experience preferred.
• Experience in a luxury hotel, upscale restaurant, or high-volume environment preferred.
• Experience working multiple stations and supporting junior culinary staff preferred.

Responsibilities

• Prepare, cook, and present complex menu items according to standardized recipes, plating guidelines, and chef direction.
• Independently operate and oversee assigned stations with strong focus on timing, quality, and efficiency.
• Support production across restaurants, banquets, special events, and in-room dining.
• Maintain FIFO and ensure proper food handling, labeling, storage and sanitation per policy.
• Promote a collaborative and high-performing kitchen environment.
• Perform other duties as assigned to support hotel operations.

Skills

Advanced culinary techniques

Lead station independently

Multitask under pressure

Education

High School Diploma or equivalent

Culinary diploma or advanced culinary training

Job description

Zachry Hotels in San Antonio is seeking a Cook III to lead advanced culinary execution across luxury hotel dining outlets, banquets, events, and in-room dining. You will work independently in a fast-paced kitchen, mentor junior staff, ensure HACCP and FIFO compliance, and uphold elevated presentation standards.

The role requires 3–5 years of kitchen experience, a high school diploma or equivalent, and a culinary diploma preferred, in a luxury hotel setting.