Cook 4

Hyatt Hotels Corporation; Florida; On-site; USD 60,000 - 90,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Florida seeks a Cook IV who brings advanced culinary knowledge to the kitchen, delivering menu items with elevated quality and presentation, and serving as a resource to the culinary team.

Requirements include 4–5 years in progressive culinary roles within fine dining or luxury hotels; a culinary degree or certification is preferred; strong leadership, training, and food-safety knowledge are essential.

Qualifications

• 4–5 years of progressive culinary experience.
• Experience in fine dining, luxury hotel operations, specialty cuisine, or pastry production.
• Advanced knowledge of culinary techniques, presentation standards, and food pairing principles.
• Ability to train and develop culinary team members.
• Culinary degree or certification preferred.
• Strong communication and leadership skills.
• All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Responsibilities

• Prepare and present menu items requiring advanced culinary knowledge and techniques.
• Maintain exceptional standards for food quality, consistency, and presentation.
• Serve as a leader within assigned kitchen areas and support operational success.
• Provide guidance and mentorship to culinary team members.
• Assist with training, consistency, and execution of culinary standards.
• Contribute ideas and expertise to enhance the guest dining experience.
• Ensure compliance with food safety, sanitation, and workplace safety standards.

Skills

Leadership

Communication

Team mentoring

Culinary technique

Education

Culinary degree or certification

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

Hyatt Regency Coconut Point Resort & Spa is a 462 room property located between Fort Myers and Naples, overlooking Estero Bay. The resort features extensive meeting space, multiple dining options, an 18 hole championship golf course, a semi private island and beach, and a 3 acre pool complex with a lazy river and waterslides. Guests enjoy four pools, private cabanas, a 24 hour StayFit™ Gym, and the relaxing Stillwater Spa.

Position Summary

The Cook IV is a highly skilled culinary professional responsible for executing specialized culinary techniques and maintaining elevated standards of quality and presentation. This position serves as a resource within the kitchen and supports the continued development of the culinary team.

Essential Functions

Prepare and present menu items requiring advanced culinary knowledge and techniques.

Maintain exceptional standards for food quality, consistency, and presentation.

Serve as a leader within assigned kitchen areas and support operational success.

Provide guidance and mentorship to culinary team members.

Assist with training, consistency, and execution of culinary standards.

Contribute ideas and expertise to enhance the guest dining experience.

Ensure compliance with food safety, sanitation, and workplace safety standards.

**The position responsibilities outlined above are in no way to be construed as all encompassing.Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

Qualifications

Minimum 4-5 years of progressive culinary experience.

Experience in fine dining, luxury hotel operations, specialty cuisine, or pastry production.

Advanced knowledge of culinary techniques, presentation standards, and food pairing principles.

Ability to train and develop culinary team members.

Culinary degree or certification preferred.

Strong communication and leadership skills.

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

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