Cook

Hyatt Centric Delfina; Santa Monica (CA); On-site; USD 42,000 - 66,000; Full time

Job summary

Viceroy Hotels is seeking a qualified Cook for its Santa Monica operations. The role involves preparing all food items per standardized recipes for Restaurants, Room Service, and Banquets, while maintaining cleanliness, sanitation and safety in the kitchen and work areas.

The ideal candidate has culinary experience, is able to work flexible hours, and can handle high-volume preparation while minimizing waste and maximizing cost/production efficiency.

Qualifications

• High School diploma or equivalent and kitchen experience preferred.
• Culinary experience required.
• Flexible and long hours may be required.

Responsibilities

• Maintain cleanliness and organization of storage areas.
• Prepare all foods according to standard recipes for Restaurant, Room Service, Banquets and Employee Cafeteria.
• Prepare and display buffet items according to hotel standards.
• Recognize quality standards in fresh produce, fish, dairy and meat.
• Ensure sanitation and safety in kitchen areas; minimize waste and control costs.
• Prepare foods for Banquets as required and follow event orders.
• Support other kitchen positions as needed and operate equipment safely.
• Follow Health Department regulations and hotel policies.

Skills

Culinary experience

Food prep

Sanitation

Job description

Viceroy Hotels

ViceroyHotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination.Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C.,St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.

Location

Hyatt Centric Santa Monica

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each.