Fine-Dining Line Cook (Contract) – Craft & Growth

Hyatt Hotels Corporation; Ottawa; Hybrid; CAD 26,000 - 37,000; Full time

Job summary

Hyatt Regency Houston Downtown is seeking an experienced chef to lead kitchen operations, ensuring quality, consistency, and guest satisfaction. You will monitor production, quality, staffing, and training daily, across multiple stations.

The role requires a culinary degree or related hotel experience, ability to work various stations, and mastery of intermediate techniques while maintaining cleanliness and compliance with hotel policies. This fixed-term contract runs through 2026-12-30.

Qualifications

• At least 2 years of previous line and fine dining experience preferred.
• Culinary degree or related hotel experience preferred.
• Able to work most stations of the kitchen.
• Master and execute intermediate cooking techniques, following recipes and presentation standards set
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.

Responsibilities

• In-depth knowledge of all kitchen operations and ability to monitor production and quality.
• Oversee staffing levels, training, and department efficiency.
• Ensure timely preparation and consistency of menu items for guests.
• Maintain cleanliness, proper food storage, and equipment safety.

Skills

Culinary skills

Cost control

Communication skills

Organizational skills

Guest contact experience

Culinary teaching

Education

Culinary degree or related hotel experience

Job description

Hyatt Regency Houston Downtown is seeking an experienced chef to lead kitchen operations, ensuring quality, consistency, and guest satisfaction. You will monitor production, quality, staffing, and training daily, across multiple stations.

The role requires a culinary degree or related hotel experience, ability to work various stations, and mastery of intermediate techniques while maintaining cleanliness and compliance with hotel policies. This fixed-term contract runs through 2026-12-30.