2nd Cook

Hyatt Regency San Francisco Downtown SOMA•San Francisco, CA

5d•$30 - $40•Onsite

About The Position

The Cook II prepares food items for the Restaurant, Employee Cafeteria, Room Service, and Banquets using standardized hotel recipes and specifications. The role is responsible for producing appealing food while maintaining kitchen cleanliness, sanitation, and safety, and minimizing waste while maximizing cost and production efficiency. The position may support any kitchen station as needed and work banquet food stations as scheduled.

Requirements

High school diploma or equivalent and/or experience in a hotel or related field preferred.
Culinary experience required.
Thorough knowledge of menus and the preparation required according to hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.
Ability to stand for the entire shift.
Ability to withstand hot and cold temperature variations.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or related field.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before restaurant opening so guests are served promptly and efficiently during Restaurant and Room Service hours.
Prepare and display buffet food according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food according to Banquet Event Orders.
Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare food using hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
Break down buffets and the kitchen line and store food and equipment properly at the end of each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits to avoid injury to oneself or other employees.
Use Production Charts according to hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and company regulations regarding food, storage standards, and safety.
Operate kitchen equipment and maintain its cleanliness.
Follow a “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program (EAP)
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law
Washington employees: 8 paid holidays per year; up to 20 days of paid vacation per year based on classification and length of service; paid sick and safe time accrues at 1 hour per 30 hours worked, with up to 72 unused hours carried over.
Colorado employees: 8 paid holidays per year; Denver employees receive 64 hours of designated holiday time per calendar year; up to 20 days of paid vacation per year based on classification and length of service; 6 days or 48 hours of paid sick leave per year, accrued at 1 hour per 30 hours worked.
California employees: 8 paid holidays per year; up to 20 days of paid vacation per year based on classification and length of service, subject to stated accrual limits; paid sick time accrues at 1 hour per 30 hours worked, with carryover limits and a separate Los Angeles provision.
Benefits for associates covered by a Collective Bargaining Agreement may differ and are governed by the applicable agreement and plan documents.