Line Cook

WHO WE’RE SEEKING:

We’re seeking a unique individual who will embody the heart and soul of the Fort Worth Stockyards while caring deeply about our brand and community – someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community.

We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work.

The right Line Cook will be as inspired and passionate about this vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive you!

ROLE SUMMARY: The Line Cook is an advanced culinary role responsible for preparing, cooking, and presenting high-quality food in accordance with Stockyards Hotel and H3 Ranch. This position supports menu execution, ensures consistency, and contributes to the overall culinary vision by demonstrating strong technical skill, attention to detail, and leadership within the kitchen. The Cook III models excellence while maintaining a clean, organized, and efficient workstation, helping to elevate each guest’s dining experience.

ESSENTIAL FUNCTIONS:

• 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.

• Maintain cleanliness of all kitchen tools, equipment, prep areas, and storage areas according to health and sanitation regulations.

• Communicate effectively with culinary and front-of-house teams to support a seamless service experience.

• All other duties as assigned.

ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move for extended periods.

• Must be able to lift, carry, and move up to 50 lbs regularly.

• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.

• Comfortable working in hot/cold environments (e.g., kitchen, walk-ins).

• Ability to work with knives, commercial equipment, ovens, fryers, grills, and other kitchen tools safely.