Cook III
Department: Food & Beverage- Culinary
Status: Non- Exempt/ Hourly
Reports to: Executive Sous Chef/ Sous Chef/ Chef de Partie
Location: Austin
Position Summary
The Cook III is responsible for supporting the kitchen team through fundamental food preparation, maintaining mise en place, and upholding the highest standards of sanitation and food safety. Operating under the direct supervision of senior team members, the Cook III is focused on developing foundational skill, building kitchen discipline, and contributing meaningfully to the seamless delivery of a ZaZa-level guest experience.
Key Responsibilities
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Execute assigned preparation tasks with care and precision under direct supervision, including cleaning, trimming, peeling, portioning, and basic knife work in strict accordance with standardized recipes and specifications.
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Maintain and organize mise en place for the assigned station at all times, ensuring all items are properly prepped, portioned, stored, labeled, dated, and ready for service.
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Assist in the full setup and complete breakdown of assigned workstations before and after each service period, leaving the station clean, organized, and prepared for the following shift.
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Follow all standardized recipes and plating specifications with accuracy and consistency; make no alterations without explicit direction from senior kitchen staff.
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Maintain proper food storage, labeling, dating, and rotation procedures in full compliance with HACCP standards and local health department regulations.
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Monitor and accurately record food temperatures throughout service to ensure safe holding and cooking temperatures are maintained at all times without exception.
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Keep assigned work areas consistently clean, sanitized, and organized throughout the entire shift
- Learn and adhere to all ZaZa and culinary department standard operating procedures, brand standards, and quality benchmarks as directed.
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Assist in receiving food deliveries and support proper storage, rotation, and documentation under the direction of senior culinary staff.
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Communicate proactively with the Cook I and Chef de Partie regarding preparation levels, supply needs, and any food quality or safety concerns.
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Support other stations as directed during service to maintain team flow and ensure an uninterrupted guest experience.
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Attend all required culinary team meetings, pre-service lineups, and training sessions; engage actively and retain what is shared.
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Demonstrate consistent eagerness to learn, grow, and develop culinary skills across all station types with a coachable and positive attitude.
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Represent the ZaZa culinary team at all times with professionalism, appropriate appearance, and a genuine guest-first mindset; this is a luxury kitchen, and every team member is a reflection of that
Qualifications
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High school diploma or equivalent required. Culinary degree or professional certification from an accredited institution preferred.
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Previous culinary, food service, internship, apprenticeship, or culinary school experience preferred
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Basic knife skills and willingness to develop culinary techniques.
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Knowledge of food safety, sanitation, and proper food handling practices.
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Ability to follow recipes, procedures, and verbal instructions accurately.
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Basic understanding of kitchen operations and terminology.
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Ability to safely operate kitchen equipment under supervision.
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Reliable attendance and punctuality.
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Positive attitude, coachable, and eager to learn.
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Ability to remain professional and focused in a fast-paced environment.
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Strong teamwork and communication skills.
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Professional appearance and hygiene standards consistent with Hotel ZaZa expectations.
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Flexible schedule, including early mornings, evenings, weekends, and holidays, based on business needs.
Physical Requirements
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Frequent movement, walking, and standing for extended periods throughout the workday.
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Occasionally positions, moves, carries, or transports equipment, supplies, and inventory weighing up to 50 pounds, with or without reasonable accommodation.
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Frequent use of kitchen cutlery, culinary equipment, and manual dexterity to prepare, portion, and plate food items.
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Ability to work in environments with varying temperatures, including exposure to heat from cooking equipment and cold temperatures in refrigerated and freezer storage areas.
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Ability to maintain productivity and quality standards during high-volume, fast-paced service periods.
No job description for any position can possibly include all duties, which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide services personally or immediately refer requests to the appropriate department manager.
Hotel ZaZa is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees and applicants without regard to race, color, religion, gender/sex, sexual orientation, disability, national origin, age, or veteran status. Hotel ZaZa also participates in E‑Verify to confirm the employment eligibility of all newly hired employees.
