Cook - Cafeteria

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As a Cook 1, you play a pivotal role in delivering exceptional culinary experiences that reflect the highest standards of quality, consistency, and professionalism. This position is designed for individuals with strong foundational cooking skills, a passion for excellence, and the ability to thrive in a fast‑paced, team‑oriented kitchen environment. You will be responsible for executing food preparation and service at an assigned station, ensuring that every dish meets the hotel's standards for taste, presentation, and hygiene.

With a commitment to continuous improvement and flexibility, you will support the culinary team in maintaining a dynamic and guest‑focused operation. The Cook 1 position demands a proactive attitude, attention to detail, and a deep understanding of kitchen operations. Whether preparing à la carte dishes, supporting banquet functions, or adhering to specialized dietary requirements such as Kosher standards, you will contribute to the overall success of the culinary department and the satisfaction of every guest.

• Carry out any reasonable tasks and secondary activities assigned by the Sous Chef and Chef de Partie.
• Respond to changes dictated by the Hotel in the functions performed within the restaurant.
• Understand and comply with the Food Adulteration Prevention Law.

• Produce a consistently high‑quality product and provide courteous, professional, efficient, and flexible service at all times, following hotel standards.
• Carry out all assigned duties and tasks at the workplace according to the task list and established standards. The task list is periodically reviewed or modified to reflect changes in trends, guest expectations, and operational philosophies.
• Be fully flexible and willing to rotate within different kitchen departments or any other hotel department as assigned.
• Be thoroughly familiar with all services and facilities offered by the hotel, including those requiring strict compliance with Kosher standards.
• Perform opening and closing procedures according to the established protocols for the assigned workplace.
• Ensure that the workplace and surrounding area are kept hygienic, clean, and organized at all times.
• Strictly follow safety guidelines and regulations.
• Maintain consistency in food preparation according to standard recipes.
• Control operational supplies, reduce spoilage and waste.
• Carry out kitchen tasks in various areas of the hotel, including banquet functions if required.
• Understand and strictly adhere to current instructions issued by Hyatt, as well as the Rules and Regulations established in the Employee Manual, and the hotel’s policies regarding Fire Safety, Hygiene, Health, and Safety.
• Report to work punctually wearing the correct uniform and name tag at all times.
• Maintain a high level of personal appearance and hygiene at all times.
• Maintain good working relationships with outlet staff and all other departments.

• Requires fair communication skills.
• No previous experience is necessary.
• A true desire to satisfy the needs of others in a fast‑paced environment.
• Ability to stand for long periods of time.
• Must be able to work under pressure.
• A calm and friendly demeanor.
• Must be able to work a flexible schedule, including weekends and holidays.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality

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