LOCATION: FORT WORTHTEXAS
ABOUT HOTEL DROVER:
Inspired by the pioneering spirit of the West, Hotel Drover delivers true Texas hospitality. Named to honor the legendary cowboys who drove cattle to market across the plains, Hotel Drover is an Autograph Collection® property, offering a truly unique guest experience in the heart of the historic Fort Worth Stockyards.
Our goal is simple. To harness the true spirit of the Stockyards through the legacy of the drover, creating an experience that can only be achieved here in Fort Worth. Proud of where we came from, we greet visitors with a tip of the hat and a firm handshake, welcoming all to enjoy life’s simple pleasures and genuine Texas hospitality.
So, dust off your boots, grab your hat and join us at Hotel Drover.
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 employees, 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. We are seeking an individual who will whole-heartedly take responsibility for ensuring Hotel Drover successfully delivers Legendary Service to every guest, every day.
We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Jr. Sous Chef for Hotel Drover will be as inspired and passionate about this vision as we are. Care for people, have 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!
ESSENTIAL RESPONSIBILITIES:
- Embody the shared values of Hotel Drover
- Build and maintain relationships with all stakeholders while acting as an extension of the Hotel Drover brand
- Fully responsible for all functions, ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications.
- Plan, prep, set up and provide quality service in all areas of food production to include, but not limited to hot menu items.
- Maintain organization, cleanliness and sanitation strictly abiding by state sanitation/health regulations and hotel requirements.
- Assists the Executive Chef.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Executive Chef to review assignments, anticipate business levels, changes, etc.
- Ensure that assigned staff has reported to work; document any late or absent employees.
- Coordinate breaks for assigned staff.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Complete daily opening duties.
