Cook 3

About the Role

Located inside Dallas Fort Worth International Airport, Grand Hyatt DFW offers a dynamic, high-volume culinary environment serving hotel guests, business travelers, airline crews, groups, restaurant guests, banquet events, and colleague dining. The Cook 3 is responsible for preparing and producing high-quality food items according to hotel standards, recipes, production guidelines, and service expectations. This position is ideal for a culinary professional with prior kitchen experience who is ready to continue developing technical skills, speed, consistency, and confidence in a full-service hotel kitchen environment.

Key Responsibilities

• Prepare, cook, and present food items according to recipes, production standards, portion guidelines, and plating expectations.
• Set up and maintain assigned station with proper mise en place, tools, equipment, and supplies.
• Support food production for restaurants, banquets, in-room dining, colleague dining, and other culinary areas as assigned.
• Follow prep lists, production sheets, and direction from culinary leadership to ensure service readiness.
• Prepare ingredients by washing, cutting, chopping, measuring, portioning, marinating, and organizing food products.
• Cook menu items using basic and intermediate culinary techniques, including grilling, sautéing, roasting, frying, baking, steaming, and other assigned methods.
• Maintain food quality, freshness, presentation, and consistency throughout service.
• Label, date, store, and rotate food items according to food safety and hotel standards.
• Maintain cleanliness and sanitation of workstations, equipment, cutting boards, reach-ins, walk-ins, storage areas, and kitchen tools.
• Communicate shortages, production needs, quality concerns, or equipment issues to culinary leadership.
• Minimize waste through proper storage, portioning, production, and organization.
• Follow all hotel, department, safety, sanitation, and food handling procedures.
• Work collaboratively with cooks, chefs, stewards, servers, banquet teams, and other hotel colleagues.
• Assist with inventories, receiving, stocking, and kitchen organization as needed.
• Perform other culinary duties as assigned.

Qualifications

• Previous culinary, line cook, prep cook, hotel, restaurant, banquet, or food service experience preferred.
• Basic to intermediate knowledge of cooking techniques, knife skills, food preparation, and kitchen safety.
• Ability to read, understand, and follow recipes, prep lists, and production instructions.
• Strong attention to detail, cleanliness, organization, and food quality.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good communication skills and ability to work as part of a team.
• Ability to follow direction and prioritize tasks based on business needs.
• Food handler certification or ability to obtain required certification.
• Culinary degree, apprenticeship, or hotel culinary experience preferred but not required.
• Must be able to work a flexible schedule, including mornings, evenings, weekends, holidays, and business-demand periods.

Benefits

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental, and Vision Insurance
• 401K with company match
• Paid Vacation, sick days, new child leave, and personal day
• Paid Family Bonding Time and Adoption Assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers - Apple, AT&T, Verizon, Headspace and many more