Cook 1

Hyatt Hotels Corporation; San Francisco (CA); Sur place; USD 45 000 - 64 000; Plein temps

Résumé du poste

Hyatt Hotels Corporation is seeking a motivated Line Cook for Hotel Kabuki in San Francisco. The role requires strong culinary fundamentals, solid kitchen experience in a hotel setting, and effective communication with team members to deliver high‑quality dining experiences.

The ideal candidate will have formal culinary training, be capable of working a single station, and participate in ongoing training and menu development under senior kitchen leadership.

Qualifications

• 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.

Responsabilités

• 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.

Connaissances

Culinary fundamentals

Effective communication

Teamwork

Formation

Culinary degree or related hotel experience

Description du poste

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

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.

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.

Additional Responsibilities Include:

• 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

• 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.

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