Cook - Station

Hyatt Hotels Corporation; San Francisco (CA); On-site; USD 4,133,000 - 5,510,000; Full time

Job summary

Hyatt Regency San Francisco Downtown SOMA is seeking a skilled cook to plan, prep and execute menu items for designated outlets. You will maintain sanitation, organize prep, and assist in line during service to ensure premier guest experiences.

The ideal candidate brings 5 years of fine dining cook experience, English fluency, and the ability to follow recipes with speed and accuracy. This is a full-time, on-site role at the San Francisco hotel.

Qualifications

• 5 years experience as a Cook or Station Cook in a fine dining style Hotel or Restaurant.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Comprehend and follow recipes.
• Input and access information in POS and PMS systems.

Responsibilities

• Maintain knowledge of departmental policies and procedures.
• Prepare menu items following recipes and yield guides.
• Maintain sanitation and cleanliness of work areas and equipment.
• Inform the Sous Chef of shortages and 86'd items.
• Assist in plating Banquet hot meals and during service.
• Work on line during service and support other shifts.

Skills

English fluency

Attention to detail

Time management

Teamwork

Guest service

Education

High school diploma or equivalent

Culinary training or apprenticeship

Tools

POS system

Property management system

Job description

Close Inclusive Collection Job Postings Notification

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Hyatt Regency San Francisco Downtown SOMA

Compensation: $29.60 to $39.47 per hour

Posted: Sep 16, 2026

Summary

What you will be doing

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Review status of work and follow-up actions required with the Head Cook before leaving.
• Work on Line during service and assist wherever needed.
• Return dirty rags to housekeeping or designated area.
• Check daily quality of seafood, meat, and poultry and place order if necessary.
• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off-premise functions.
• Research new menu items.
• Attend designated meetings

The ideal candidate for this position

• 5 years experience as a Cook or Station Cook at a fine dining style Hotel or Restaurant.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Comprehend and follow recipes.
• Ability to:
  • perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guest’s service needs.
  • work cohesively with co-workers as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest information and pertinent Hotel data.
• High school graduate or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.
• Fluency in a second language, preferably .
• Expand and condense recipes.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.
• 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.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

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