Cook 3

Hyatt Centric San Juan Isla Verde • Carolina, PR

1d

About The Position

The Cook is responsible for preparing food items according to standardized recipes for restaurants, room service, employee cafeterias, and banquets. The role maintains high standards for appealing food presentation while ensuring cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste, and maximizing the cost-to-production ratio.

The Cook prepares stations and food before service, follows hotel standards and banquet specifications, supports kitchen positions as needed, and properly handles, stores, and rotates food and equipment. The position also involves maintaining kitchen equipment and following applicable health department, company, and workplace safety requirements.

Requirements

• 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 during 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 preferred.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before restaurant opening so guests are served promptly during restaurant and room service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and properly handle, store, and sanitize food and work areas.
• Prepare banquet food as required, following Banquet Event Order specifications.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines 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 self or other employees.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position that needs assistance.
• Follow Health Department and company regulations for food, storage, and safety standards.
• Operate kitchen equipment and maintain its cleanliness.
• Maintain 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
• Location-specific paid holiday, vacation, and sick leave provisions for employees based in Washington, Colorado, and California, subject to applicable terms

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED