Why Work at Hotel Vin?
At Hotel Vin, Autograph Collection, we don’t just offer jobs—we create opportunities to thrive in a dynamic, culture-driven environment. Located in the heart of Grapevine, Texas, our luxury boutique hotel blends world-class service with a passion for unforgettable guest experiences. Hotel Vin features 120 elegantly designed guest rooms, the renowned Bacchus Kitchen + Bar, and a premier wine experience celebrating the region’s rich heritage. As part of Harvest Hall, a European-style food hall, and with state-of-the-art event spaces and a rooftop terrace, Hotel Vin is the perfect blend of luxury, innovation, and hospitality.

SUMMARY:

Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff.

QUALIFICATIONS:

• High School Diploma or GED required
• Ability to read and follow recipes
• possess basic reading, writing, mathematical, and computer skills.
• At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service.
• Food safety knowledge
• Strong interpersonal and communication skills involved in culinary training.
• Ability to be a self-starter with strong organizational skills
• Knowledge of the Back of House operations and ability to supervise others.

Responsible for the entire operation of the kitchen in absence of the Executive Chef, including:

• Providing management and support to the kitchen staff, ensuring efficiency in the daily operation.
• Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property.
• Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards.
• Troubleshooting unexpected or unusual situations in the kitchen.
• Food cost control and inventory.
• Discussing daily food cost reports with key kitchen and F&B staff.
• Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards.
• Coordinating with support departments for acquisition of needed goods and services.
• Ensuring sufficient staffing levels are scheduled to accommodate business demands.
• Following and enforcing all applicable safety procedures specified for kitchen and food services areas.
• Maintaining a high level of cleanliness in the kitchen facilities.
• Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly defined goals and objectives.
• As part of the management team, displaying an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.
• Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner.
• Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided.