Cook 1

JdV by Hyatt; San Francisco (CA); In loco; USD 45.000 - 64.000; Tempo pieno

Descrizione del lavoro

Hotel Kabuki in San Francisco seeks a motivated Line Cook with strong culinary fundamentals and good communication to deliver high-quality dining experiences. The ideal candidate has hotel kitchen experience, formal culinary training, and can manage assigned stations while collaborating with the culinary team under senior leadership.

Responsibilities include food safety, proper storage and rotation, teamwork with kitchen and front-of-house, and contributing to menu development during high-volume

Competenze

• Refined verbal communication skills.
• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.

Mansioni

• Follow all food safety, sanitation guidelines, maintaining a clean and organized workspace.
• Properly store, label, and rotate food products while minimizing waste and supporting food cost controls.
• Collaborate effectively with hotel leadership, kitchen, and front-of-house colleagues
• Maintain efficiency, professionalism, and attention to detail during high-volume service periods.
• Participate in culinary training, menu development, and continuous improvement initiatives.
• Demonstrate teamwork, flexibility, accountability, and a commitment to exceptional guest experiences

Conoscenze

Verbal communication

Line cook experience

Formazione

Culinary degree or related hotel experience

Descrizione del lavoro

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences.

Organization- Hotel Kabuki

Summary

Hotel Kabuki is seeking a motivated and skilled Line Cook with strong culinary fundamentals, effective communication skills, and a passion for delivering high-quality dining experiences. The ideal candidate will have previous hotel kitchen experience, formal culinary training, and a solid understanding of cooking techniques, ingredients, and food preparation procedures. This position is responsible for managing assigned kitchen stations while working collaboratively with the culinary team and continuing to develop skills under the guidance and supervision of senior kitchen leadership.

• Follow all food safety, sanitation, guidelines, maintaining a clean and organized workspace.
• Properly store, label, and rotate food products while minimizing waste and supporting food cost controls.
• Collaborate effectively with hotel leadership, kitchen, and front-of-house colleagues
• Maintain efficiency, professionalism, and attention to detail during high-volume service periods.
• Participate in culinary training, menu development, and continuous improvement initiatives.
• Demonstrate teamwork, flexibility, accountability, and a commitment to exceptional guest experiences

The Hourly Rate for this position is $39.47

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Qualifications

• Refined verbal communication skills.
• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience is 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.
• Food handler's certification required