Line Cook

Hyatt Hotels Corporation; Pittsburgh (Allegheny County); On-site; USD 23,000 - 30,000; Full time

Job summary

Hyatt Hotels Corporation seeks a kitchen team member responsible for maintaining, setting up, food production, and quality control of all meat and other items on the front-line in a Hyatt kitchen. The role requires handling daily prep, following recipes, and ensuring safety and sanitation across all shifts.

Candidates should have a current Food Handler Card, 3 years of cooking experience preferred (broiler experience desired), and strong basic math/English skills to read recipes and communicate

Qualifications

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred. Broiler cooking is preferred.
• Basic knowledge of food/beverage prep, service standards, guest relations, and etiquette.
• Good sanitation standards.
• Knowledge of operating kitchen equipment: stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic math to interpret recipes, measurements, and portions.
• Basic English to understand inquiries and give simple instructions.
• Ability to read product labeling and apply safe procedures.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and applies recipes and measurements.
• Prepares broiled and sautéed items per recipes; transports heavy items as needed.
• Inspects and selects high-quality ingredients.
• Maintains proper storage and portion control.
• Keeps refrigeration, equipment, and work areas clean to meet health rules.
• Maintains logs for cooling, heating and temperatures.
• Adheres to company policies and safety rules.
• Reports unsafe conditions and incidents to management.
• Assists other kitchen personnel as needed.

Skills

Food Handler Card

Cooking experience

Broiler cooking

Sanitation knowledge

Recipe math

English basics

Kitchen equipment

Job description

Close Inclusive Collection Job Postings Notification

US - PA - Pittsburgh

Posted: Sep 16, 2026

Summary

JOB SUMMARY

Responsible for maintaining, setting up, food production, and quality control of all meat and other food items prepared on the front-line.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality products.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage, or loss to management.
• Provides a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred. Broiler cooking is preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

EEO M/F/D/V

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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