Lead Cook

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. The Entry Level Cook is a culinary position that requires basic culinary skills or related cooking experience and good communication skills.

• Carry out daily, weekly and monthly kitchen cleaning projects
• Adhere to established timing and plating standards
• Maintain kitchen organization and cleanliness in accordance with NC health regulations
• Alert Culinary Manager and/or Lead Line Cook of any food waste
• Accept, check and put away incoming orders from distributors
• Cook orders in a timely fashion
• Wash dishes and deliver food as needed
• Communicate with FOH F&B staff regarding 86 items, menu changes, etc.
• Assist in the preparation and execution of food for special events
• Notify Culinary Manager, Lead Line Cook and/or F&B Manager of any need for repair of kitchen equipment and maintenance items
• Carry out any reasonably assigned task as requested by the GM, F&B Manager or Culinary Manager

• High school diploma and 2-4 years of related experience and/or training; or equivalent combination of education and experience preferred.
• Prior experience in a kitchen setting required; lifestyle/boutique hotel experience preferred.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors; ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Physical demands:
  Regularly required to stand, walk, talk or hear; use hands to handle objects or telephone; regularly lift and/or move up to 10‑25 pounds and frequently lift and/or move up to 50 pounds; housekeeping duties include frequent bending and other repetitive body movements.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.