Cook 2 - Pastry Kitchen (FT/Seasonal)

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 I and Cook III colleagues through teamwork, communication, and consistency.
• Assist in banquet preparation, special events, and menu changes as needed.
• Perform other culinary duties as assigned by the Chef team.

Qualifications

• 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.