Summary

This Full-Time\Seasonal position ends September 2026.

The Cook 3 is an intermediate line cook who is responsible for the preparation and production of menu items for assigned outlets while ensuring consistency, quality, and adherence to Hyatt standards. This position requires strong technical skills, organization, and attention to detail.

What You'll Do:
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 1 and Cook 2 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.

**The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

Why Chose Hyatt?

At Hyatt, your success matters. We offer:
Competitive Salary: $18.50/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

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Qualifications

Minimum 3 years of professional cooking experience in a hotel, resort, or high-volume restaurant.

Advanced knife skills, cooking techniques, and understanding of food handling and sanitation requirements.

Ability to follow directions, work under pressure, and maintain organization in a fast-paced environment.,

Strong understanding of flavor profiles and seasoning,

Ability to manage multiple stations and priorities simultaneously,

Strong leadership and communication skills,

Strong knowledge of kitchen operations,

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.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.