Cook - Part-Time

Hyatt Regency; Boston (MA); On-site; USD 37,000 - 50,000; Full time

Job summary

Hyatt Regency Boston is seeking an entry-level Cook I to support our culinary team by preparing high-quality menu items in accordance with Hyatt standards for taste, presentation and sanitation. This role is designed for individuals beginning their culinary career, offering a learning-rich environment in a fast-paced, professional kitchen.

You will work closely with senior cooks and chefs to ensure guest satisfaction, set up and stock stations, follow food safety procedures, and assist with

Qualifications

• High school diploma or equivalent preferred.
• Experience in food service or hospitality.
• Knowledge of food safety and sanitation.
• Ability to operate kitchen equipment safely.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Flexibility to work various shifts.
• Ability to stand, walk, and bend for extended periods.
• Lift and carry up to 50 pounds.
• Availability for both AM and PM shifts.

Responsibilities

• Prepare and cook menu items according to established recipes and Hyatt standards.
• Assist with basic food preparation including chopping, portioning, and assembling ingredients.
• Set up and stock stations with necessary supplies and products.
• Maintain cleanliness and organization of assigned work areas, equipment, and storage.
• Follow all food safety, sanitation, and hygiene procedures in accordance with local health codes and company policies.
• Monitor product freshness and quality, reporting concerns to the Chef
• Work collaboratively with other colleagues to ensure timely service for all meal periods.
• Support banquet and restaurant operations as needed, including setup and breakdown of stations.

Skills

Interpersonal skills

Communication skills

Teamwork

Flexibility

Education

High school diploma

Tools

Standard kitchen equipment

Job description

Summary

The Cook I plays a key role in supporting the culinary team by preparing high-quality menu items in accordance

Organization- Hyatt Regency Boston

Summary

The Cook I plays a key role in supporting the culinary team by preparing high-quality menu items in accordance with Hyatt Regency Boston’s standards for taste, presentation, and sanitation. This entry-level position is designed for individuals beginning their culinary career, providing the opportunity to learn and grow in a fast-paced, professional kitchen environment. The Cook I works closely with senior cooks and chefs to ensure guest satisfaction and consistency across all food and beverage operations including Banquets, Restaurant and Room Service. The responsibilities outlined below are provided as a representative sample of the essential functions of this position and are not intended to be an exhaustive list; additional duties may be assigned as necessary.

• Prepare and cook menu items according to established recipes and Hyatt standards.
• Assist with basic food preparation including chopping, portioning, and assembling ingredients.
• Set up and stock stations with necessary supplies and products.
• Maintain cleanliness and organization of assigned work areas, equipment, and storage.
• Follow all food safety, sanitation, and hygiene procedures in accordance with local health codes and company policies.

• Monitor product freshness and quality, reporting concerns to the Chef
• Work collaboratively with other colleagues to ensure timely service for all meal periods.
• Support banquet and restaurant operations as needed, including setup and breakdown of stations.

The entry rate for this position is $31.19.

Qualifications

• High school diploma or equivalent preferred.
• Previous experience in food service or hospitality required
• Knowledge of food safety and sanitation standards.
• Ability to operate standard kitchen equipment safely.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Flexibility to work various shifts
• Ability to stand, walk, and bend for extended periods.
• Lift and carry up to 50 pounds.
• Tolerance to work in varying temperature conditions (hot kitchens, refrigerated areas).
• Availability for both AM and PM shifts.