Cook 2 - Full Time (Seasonal)
- Prepare and cook menu items following recipes, specifications, and production standards.
- Organize and maintain workstation with proper mise en place, tools, and equipment.
- Ensure all food items are properly labeled, rotated, and stored according to Hyatt food-safety standards.
- Maintain product quality, freshness, and portion control throughout service.
- Communicate effectively with fellow cooks, chefs, and service teams to ensure smooth operations.
- Follow established sanitation, hygiene, and safety procedures at all times.
- Support Cook I and Cook III colleagues through teamwork, communication, and consistency.
- Assist in banquet preparation, special events, and menu changes as needed.
- Participate in daily line checks, temperature logs, and inventory organization.
- Perform other culinary duties as assigned by the Chef team.
- Competitive Salary: $17.50/hour
- Health Benefits: Medical, dental, and vision insurance starting after just 30 days
- Perks & Discounts:
- Free and discounted room nights
- Friends & family rates at Hyatt properties
- Discounts on food and beverage
- Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace)
- Work-Life Balance: Paid time off, including new child leave
- Retirement Support: 401(k) matching (up to 4%) and employee stock purchase plan
- Growth Opportunities: Tuition reimbursement and robust training programs
- Everyday Conveniences: Meal credit for employees
- Minimum 2 years of professional cooking experience in a hotel, resort, or high-volume restaurant.
- Proficiency with basic cooking techniques including sauté, grill, roasting, and cold prep.
- Strong knife skills and understanding of food handling and sanitation requirements.
- Ability to follow directions, work under pressure, and maintain organization in a fast-paced environment.
- Strong knife skills and cooking fundamentals,
- The ability to read tickets and execute during high-volume service,
- Possess knowledge of cooking techniques (sautéing, grilling, roasting, frying),
- An understanding of food cost awareness and waste reduction,
- Familiarity with kitchen equipment and temperature control.
- Must be able to lift up to 50 lbs and stand for extended periods.
- Flexible schedule availability including weekends, evenings, and holidays.
- Culinary degree or certification preferred but not required.
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