AM Breakfast Lead Cook- Barrel & Bushel

Hyatt Regency; Phoenix (AZ); On-site; USD 42,000 - 59,000; Full time

Benefits offered by this job

Free meals for employees

Discounted & complimentary hotel roomN

Medical Dental and Vision Insurance

Retirement savings plan

Excellent training and professional发展

Opportunities to work around the world

Tuition/Wellness reimbursement

Job summary

At Hyatt Regency Phoenix, the Lead Cook role focuses on preparing and presenting high-quality food per hotel standards, while guiding the culinary team during service. This position requires advanced cooking skills, strong communication, and leadership to support operations and guests with exceptional hospitality.

The role emphasizes teamwork, adherence to safety standards, and contributing to a positive work environment in a fast-paced kitchen setting.

Qualifications

• Minimum of 2 years of line cook and fine dining experience.
• Culinary degree or related hotel/resort experience preferred.
• Ability to perform basic and intermediate cooking techniques.
• Strong communication, organizational, and leadership skills.
• Ability to work multiple stations in a fast-paced kitchen.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Prepare and cook menu items according to established recipes and quality standards.
• Lead and support culinary team members during daily operations and service periods.
• Ensure all food is prepared, presented, and served in a timely manner.
• Maintain consistency in food quality, taste, portioning, and presentation.
• Monitor assigned stations and ensure proper setup, stocking, and cleanliness.
• Train and mentor cooks on culinary techniques, food safety, and departmental standards.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Assist with inventory control, product rotation, and waste reduction efforts.
• Communicate effectively with culinary leadership and front-of-house teams.
• Provide direction and support in the absence of a Supervisor, Sous Chef, or Chef de Cuisine.
• Assist with banquet, restaurant, and special event operations as needed.
• Maintain a positive and professional work environment focused on teamwork and guest satisfaction.

Skills

Line cook

Fine dining

Leadership

Communication

Food safety

Education

Culinary degree

Job description

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture .

Organization – Hyatt Regency Phoenix

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture .

The Lead Cook is responsible for preparing and presenting high-quality food in accordance with hotel standards and recipes while supporting the day-to-day operations of the kitchen. This role requires advanced culinary skills, strong communication abilities, and the capacity to lead by example. The Lead Cook may assign tasks, provide direction and training to team members, and assume leadership responsibilities in the absence of a supervisor or Sous Chef.

Key Responsibilities

• Prepare and cook menu items according to established recipes and quality standards.
• Lead and support culinary team members during daily operations and service periods.
• Ensure all food is prepared, presented, and served in a timely manner.
• Maintain consistency in food quality, taste, portioning, and presentation.
• Monitor assigned stations and ensure proper setup, stocking, and cleanliness.
• Train and mentor cooks on culinary techniques, food safety, and departmental standards.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Assist with inventory control, product rotation, and waste reduction efforts.
• Communicate effectively with culinary leadership and front-of-house teams.
• Provide direction and support in the absence of a Supervisor, Sous Chef, or Chef de Cuisine.
• Assist with banquet, restaurant, and special event operations as needed.
• Maintain a positive and professional work environment focused on teamwork and guest satisfaction.

View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel.

Why Join Hyatt Regency Phoenix

At Hyatt Regency Phoenix, colleagues are more than employees—they are valued members of our team. We offer competitive wages, career growth opportunities, training, and benefits in a supportive and welcoming environment. Other benefits and Perks:

• Enjoy free employee meals in our employee dining hall
• Discounted & Complimentary Hotel Room Nights
• Medical Dental and Vision Insurance (Full-time colleagues)
• Retirement savings plan
• Excellent training and professional development
• Opportunities to work around the world with Hyatt Hotels and Resorts
• Tuition/Wellness reimbursement, up to $1,000 a year!

Our Values: Respect | Integrity | Humility | Empathy | Creativity | Fun

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

Qualifications

• Minimum of 2 years of line cook and fine dining experience required.
• Culinary degree or related hotel/resort experience preferred.
• Ability to perform all basic and intermediate cooking techniques, including preparation of soups, sauces, stocks, frying, broiling, sautéing, and grilling.
• Strong communication, organizational, and leadership skills.
• Ability to work multiple stations in a fast-paced kitchen environment.
• Knowledge of food safety and sanitation standards.
• Ability to stand for extended periods and lift, push, and pull moderate amounts of weight.
• Flexible schedule, including early mornings, weekends, holidays, and special events.