Cook 2

About the role

The Cook 2 role at NoMI Kitchen, Lounge, & Garden at Park Hyatt Chicago involves leading a station with confidence and autonomy, crafting dishes with intention, and collaborating with the brigade to uphold the reputation of NoMI as a distinguished culinary destination.

Responsibilities

• Execute refined techniques and maintain impeccable mise en place
• Craft dishes with intention, honoring seasonality, ingredient integrity, and culinary vision
• Collaborate seamlessly with fellow culinarians, contributing to a culture grounded in respect, discipline, and continuous refinement
• Mentor junior team members and help elevate the collective performance of the kitchen
• Work in a fast-paced, high-intensity environment with consistency and focus

Requirements

• A minimum of three years of professional line-level culinary experience, ideally within a luxury hotel, Forbes-rated restaurant, or fine-dining environment
• Demonstrated mastery of advanced cooking methods, including refined sauce work, precise temperature control, butchery fundamentals, and elevated plating
• A culinary degree or equivalent professional training, showcasing a strong foundation in classical and contemporary culinary principles
• The ability to guide, support, and inspire junior culinarians, contributing to a culture of mentorship, discipline, and continuous refinement within the brigade
• A deep understanding of seasonality, sourcing, and ingredient integrity, with the ability to translate that knowledge into thoughtful, expressive dishes
• A poised, polished presence in the kitchen, demonstrating grace under pressure, impeccable organization, and a commitment to maintaining the highest standards of cleanliness and station readiness
• The physical capability to stand for extended periods and perform in a fast-paced, high-intensity environment with consistency and focus

Qualifications

• Experience: Minimum of three years of professional line-level culinary experience
• Technique: Mastery of advanced cooking methods
• Education: Culinary degree or equivalent professional training
• Leadership: Ability to guide and inspire junior culinarians
• Ingredient Knowledge: Deep understanding of seasonality, sourcing, and ingredient integrity
• Professionalism: Poised, polished presence in the kitchen
• Endurance: Physical capability to stand for extended periods

Skills

• Advanced cooking methods
• Precision and consistency
• Elevated plating
• Seasonal ingredient knowledge
• Collaboration and mentorship skills
• Physical endurance and flexibility

Benefits

• Health Benefits
• Pension Plan
• Monthly Wellness Reimbursement
• Qualified Parking & Transit Program
• Flexible Schedule
• Vacation, holidays, and sick days
• Discounted Colleague Rate Room Nights
• Complimentary Room Nights
• Complimentary Meals
• On-Site Bike Rack