Cook II
Department: Food & Beverage Culinary
Status: Non- Exempt/ Hourly
Reports to: Executive Sous Chef/ Sous Chef/ Chef de Partie
Location: Austin
Position Summary
Cook II is a mid level culinary professional capable of working independently on assigned stations and contributing with confidence to the broader efficiency and excellence of the Hotel ZaZa kitchen. Under the general supervision of the Cook I and Chef de Partie, the Cook II demonstrates solid command of cooking techniques, flavor development, and full station management, and actively participates in the development and mentorship of Cook III team members.
Key Responsibilities
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Execute all station tasks independently and with minimal supervision through all service periods, including preparation, cooking, and plating to ZaZa brand standards and precise recipe specifications.
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Maintain complete, organized, and properly labeled mise en place for the assigned station at all times, proactively anticipating service volume fluctuations and managing preparation accordingly.
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Demonstrate confident, consistent proficiency across a range of cooking techniques including sautéing, braising, roasting, grilling, emulsion sauces, and classical stock based preparations.
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Ensure all food is prepared, portioned, plated, and presented in strict accordance with standardized recipes and ZaZa’s luxury brand and presentation standards.
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Actively mentor, guide, and support Cook III team members in technique, station organization, food safety protocols, and professional kitchen conduct.
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Perform ongoing quality checks on incoming ingredients and prepared items; communicate any concerns regarding quality, freshness, or consistency to the Cook I or Chef de Partie immediately.
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Manage all food storage, rotation, labeling, and sanitation responsibilities in full compliance with HACCP standards and local health department requirements.
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Assist the Cook I and Chef de Partie in monitoring station inventory levels and communicating par and ordering needs to prevent shortages and eliminate unnecessary waste.
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Adapt efficiently and positively to changing service demands, VIP guest requirements, cover fluctuations, and last-minute changes during active service.
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Participate actively and contribute substantively to pre-service tastings, daily kitchen lineups, and team briefings; stay curious, ask questions, and engage fully.
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Assist in the training and onboarding of new Cook III team members under the direction of the Chef de Partie.
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Execute special dietary requests, allergen sensitive preparations, and in-room dining orders with precision, care, and complete documentation.
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Demonstrate a growing and applied awareness of food cost management, portioning accuracy, waste reduction, and efficient product utilization at the station level.
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Maintain a consistently clean, organized, and hazard-free work environment and hold Cook III team members to the same standard.
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Actively pursue ongoing culinary education, skill development, and cross-training opportunities in alignment with the ZaZa culinary vision and personal advancement goals.
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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1–2 years of professional kitchen experience in a full-service restaurant, luxury hotel, or similar environment. Formal culinary education may offset some experience requirements.
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Demonstrated proficiency in basic knife skills, food preparation techniques, and station organization.
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Working knowledge of food safety, sanitation, and proper food handling practices.
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Ability to prepare menu items consistently by following recipes, specifications, and presentation standards.
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Familiarity with kitchen operations, culinary terminology, and brigade-style kitchen structure.
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Ability to safely operate standard commercial kitchen equipment with minimal supervision.
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Strong attention to detail and commitment to food quality and presentation.
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Reliable attendance and punctuality.
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Ability to remain professional, focused, and productive 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.
- Occasionally positions, moves, carries, or transports equipment, supplies, and inventory weighing up to 50 pounds, with or without reasonable accommodation.
- Frequent use of kitchen cutlery, culinary equipment, and manual dexterity to prepare, portion, and plate food items.
- Ability to work in environments with varying temperatures, including exposure to heat from cooking equipment and cold temperatures in refrigerated and freezer storage areas.
- 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.
