Cook - Elmore Hotel

Why Work at The Elmore Hotel? At

Why Work at The Elmore Hotel? At The Elmore Hotel
, we deliver boutique luxury with a Texas twist in Dallas’ vibrant Southlake district. Featuring sophisticated accommodations, refined dining, and elegant event spaces, our hotel is designed for unparalleled comfort and hospitality. Curators at The Elmore Hotel enjoy working in an upscale, service-driven atmosphere that values excellence, innovation, and personalized guest experiences.

DEPARTMENT: Food and Beverage

REPORTS TO: Sous Chef

STATUS
:
Non-Exempt

Position Summary Cook I plays a critical role in executing a high-quality culinary experience while supporting daily kitchen leadership. This position is responsible for overseeing station organization, food preparation, and service execution across breakfast, lunch, and dinner operations. Cook works closely with the Sous Chef and culinary leadership to ensure all dishes are prepared with precision, consistency, and adherence to culinary standards.

This role serves as a working leader on the line, guiding cooks and prep staff during service while maintaining strong communication, urgency, and attention to detail. Cook ensures stations are properly set, recipes are followed accurately, and every plate leaving the kitchen reflects the quality and presentation standards expected. Success in this role requires strong technical cooking skills, the ability to lead by example in a fast-paced kitchen environment, and a commitment to maintaining cleanliness, organization, food safety, and teamwork throughout all shifts.

Responsibilities

• Leads assigned station during service while ensuring dishes are executed with precision, consistency, and proper presentation according to culinary standards.
• Supports the Sous Chef in daily kitchen operations including prep planning, station organization, and service coordination.
• Directs and assists line cooks and prep cooks during mise en place and service to maintain efficiency, cleanliness, and proper workflow.
• Ensures all ingredients are properly prepped, labeled, stored, and rotated according to kitchen standards and food safety requirements.
• Oversees station setup before service and ensures proper breakdown and cleaning procedures are completed after service.
• Executes menu items using proper cooking techniques including grilling, sautéing, roasting, frying, steaming, baking, and broiling.
• Maintains strong knowledge of the menu including ingredients, preparation methods, allergens, and presentation standards.
• Monitors ticket flow and maintain pace during service to ensure timely execution while upholding quality standards.
• Ensures all plates leaving the kitchen meet the restaurant’s presentation and quality expectations.
• Communicates clearly with chefs, cooks, and front-of-house staff to maintain smooth kitchen operations and guest satisfaction.
• Assists with training new cooks on recipes, station setup, kitchen standards, and proper cooking techniques.
• Maintains proper food temperatures, portioning, and holding procedures to ensure product quality and food safety compliance.
• Follows all sanitation, safety, and HACCP procedures including proper storage, labeling, and cross-contamination prevention.
• Maintains a clean and organized workstation throughout service and ensures all kitchen equipment and tools are properly used and maintained.
• Assists with monitoring food waste and supports efforts to maintain food cost control.
• Reports equipment issues, maintenance needs, or product shortages to culinary leadership.
• Works collaboratively with the culinary team to maintain a positive, professional, and high-performance kitchen environment.
• Demonstrates strong work ethic, reliability, and leadership while supporting the culinary team during…