Cook - Piper Restaurant

Cook 3 – Piper Restaurant

Hyatt

The Seabird Ocean Resort and Spa

Piper restaurant, located at The Seabird Resort in sunny Oceanside, CA. Guests enjoy fresh, handmade pastas and garden‑to‑table delicacies in a bright, convivial, California‑coastal setting just off the beach. Restaurant is open in the morning for breakfast and freshly pressed juice. By night, Piper transforms into a warmly intimate space with an open kitchen, craft pasta station, full bar and wraparound outdoor patio.

• Free room nights, discounted and friends & family room rates
• Medical, prescription, dental and vision insurance
• 401(k) 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

• Provide the highest and most efficient level of hospitality service to hotel guests.
• Work in the designated station as set by Executive Chef and/or Sous Chef.
• Organize the assigned work area and efficiently put away orders.
• Prepare and sell food within recommended time frames to meet guest expectations.
• Operate kitchen equipment such as braising pan, baking ovens, stoves, grills, microwaves, and fryers.
• Produce quality products in a timely and efficient manner for guests or staff.
• Maintain cleanliness and sanitation at the assigned work area.
• Prepare and cook all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepare, season, and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cooks meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits and vegetables, and weigh, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
• Set up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Check supplies and prep lists and ensure all items are prepped in a timely fashion.
• Replenish service lines as needed and restock and prepare the workstation for the next shift.
• Ensure that all products are always stored properly in the correct location at the appropriate levels.
• Communicate assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives, and other equipment.
• Maintain correct portion size and quality of the food to the hotel's standards.
• Minimize waste and maintain controls to attain forecasted food cost.

• Refined verbal communication skills.
• 2+ years of previous line experience preferred.
• Culinary degree or related hotel experience preferred.
• Candidate should be able to perform all basic cooking skills.
• Able to work single station in the kitchen.
• A true desire to satisfy the needs of others in a fast‑paced environment.
• Ability to stand for long periods of time.
• Flexibility to work in any outlet as necessary to assist as business requires.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality

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