Lead Cook III: Banquet & High-Volume Prep

Hyatt Hotels Corporation; Kansas City (MO); On-site; USD 42,000 - 54,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Florida is seeking a Cook III to prepare and execute menu items with independence, supporting restaurant and banquet operations while upholding quality, efficiency and consistency.

The role requires 2–3 years of culinary experience, banquet or high-volume exposure, strong cooking and presentation skills, and a flexible schedule including evenings, weekends and holidays; leadership potential is encouraged.

Qualifications

• Minimum 2-3 years of culinary experience.
• Experience in banquet operations or high-volume restaurant environments.
• Strong understanding of cooking methods, sauces, proteins, and food presentation.
• Ability to prioritize multiple tasks during peak business periods.
• Demonstrated leadership potential and coaching abilities.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Prepare and cook food items in accordance with established culinary standards.
• Independently manage assigned workstations during preparation and service periods.
• Ensure quality, consistency, and presentation standards are maintained.
• Assist in the training and development of less experienced culinary team members.
• Support daily kitchen operations and contribute to a positive team environment.
• Maintain cleanliness, organization, and food safety compliance.
• Demonstrate sound product knowledge and culinary techniques.
• Perform other duties as assigned.
• The position responsibilities outlined above are in no way to be construed as all encompassing.

Skills

Culinary experience

Banquet experience

Cooking methods

Food presentation

Multitasking

Leadership potential

Flexible schedule

Job description

Hyatt Regency Coconut Point Resort & Spa in Florida is seeking a Cook III to prepare and execute menu items with independence, supporting restaurant and banquet operations while upholding quality, efficiency and consistency.

The role requires 2–3 years of culinary experience, banquet or high-volume exposure, strong cooking and presentation skills, and a flexible schedule including evenings, weekends and holidays; leadership potential is encouraged.