2nd Cook II — Banquets & Buffet Expert

Highgate Hotels, LP; San Francisco (CA); On-site; USD 41,000 - 55,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term disability

Long-term disability

401(k) with employer matching

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program

Job summary

Hyatt Regency San Francisco Downtown SOMA seeks a 2nd Cook to prepare menu items for the restaurant, employee cafeteria and banquets. You will follow standardized recipes, maintain cleanliness, and ensure food served meets quality and safety standards across shifts.

Responsibilities include station prep, buffet displays, waste control, and supporting various kitchen roles as needed. Minimum culinary experience and willingness to work flexible hours are required.

Qualifications

• Culinary experience required and proven in a hotel or similar setting.
• Ability to stand for the full shift and work long hours as needed.
• Knowledge of food safety, sanitation, and kitchen hygiene.
• Solid knife skills and familiarity with mise en place and kitchen organization.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare food and stations to ensure prompt service during restaurant and room service hours.
• Set up and display buffet items according to hotel standards.
• Recognize quality standards in vegetables, fish, dairy, and meat products.
• Maintain a sanitary kitchen environment and proper storage of items.
• Prepare and serve food for banquets as ordered by the Chef or Supervisor.
• Support the Employee Cafeteria with food preparation as directed.

Skills

Culinary experience

Stand for long hours

Food safety knowledge

Knife skills

Education

High School Diploma

Job description

Hyatt Regency San Francisco Downtown SOMA seeks a 2nd Cook to prepare menu items for the restaurant, employee cafeteria and banquets. You will follow standardized recipes, maintain cleanliness, and ensure food served meets quality and safety standards across shifts.

Responsibilities include station prep, buffet displays, waste control, and supporting various kitchen roles as needed. Minimum culinary experience and willingness to work flexible hours are required.