Hotel Breakfast Cook II – High-Volume Kitchen Pro

Murrieta Hot Springs Resort; Buffalo (NY); On-site; USD 20,000 - 29,000; Full time

Job summary

Hyatt Regency Buffalo / Hotel and Conference Center in downtown Buffalo, NY, is hiring a Line Cook to join our kitchen team. You will prepare menu items, set up stations, review daily assignments with the Sous Chef, and help maintain health standards while supporting busy service periods. Must have 3 years’ line cook experience in hotel/restaurant settings and be able to work nights, weekends, and holidays.

Qualifications

• 3 years' experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• High work ethic and self-initiative
• May be required to work varying schedules to include nights, weekends, and holidays
• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines.
• $18.00 Per Hour

Skills

Multi-station cooking

Team player

Food safety knowledge

High-volume cooking

Breakfast cooking

Tools

Knives and kitchen equipment

Job description

Hyatt Regency Buffalo / Hotel and Conference Center in downtown Buffalo, NY, is hiring a Line Cook to join our kitchen team. You will prepare menu items, set up stations, review daily assignments with the Sous Chef, and help maintain health standards while supporting busy service periods. Must have 3 years’ line cook experience in hotel/restaurant settings and be able to work nights, weekends, and holidays.