Restaurant Cook II - Hotel Vin

Coury Hospitality; Grapevine (AR); On-site; USD 32,000 - 42,000; Full time

Job summary

Hotel Vin, Autograph Collection, in Grapevine, Texas, is seeking a dedicated line cook to join our Food and Beverage team. You will prepare breakfast, lunch and dinner items at a designated kitchen station, set up and breakdown stations, and follow recipes and safety standards to deliver guest-focused hospitality.

You will work under the Sous Chef, maintain food quality under varying business volumes, manage station cleanliness, and support teammates with professionalism and initiative.

Qualifications

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

Responsibilities

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Responds professionally to all questions and requests, providing guests with high-quality service.
• Additional tasks may be assigned at the discretion of the Manager.

Skills

Recipe adherence

Weigh ingredients

Food quality controls

Adaptability

Initiative

Knife skills

Job description

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

POSITION SUMMARY:

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.

PRIMARY JOB DUTIES:

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to the Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
• Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
• Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

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 no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

PHYSICAL ABILITIES

• Must be able to stand on hard surfaces for up to eight (8) hours.
• Position also involves bending, stooping, and walking.
• Must be able to lift and pull boxes, pans, and trays up to fifty (50) pounds.
• Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.