Luxury Hotel Kitchen Lead — Fine Dining Cook IV

Hyatt Hotels Corporation; Florida; On-site; USD 60,000 - 90,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Florida seeks a Cook IV who brings advanced culinary knowledge to the kitchen, delivering menu items with elevated quality and presentation, and serving as a resource to the culinary team.

Requirements include 4–5 years in progressive culinary roles within fine dining or luxury hotels; a culinary degree or certification is preferred; strong leadership, training, and food-safety knowledge are essential.

Qualifications

• 4–5 years of progressive culinary experience.
• Experience in fine dining, luxury hotel operations, specialty cuisine, or pastry production.
• Advanced knowledge of culinary techniques, presentation standards, and food pairing principles.
• Ability to train and develop culinary team members.
• Culinary degree or certification preferred.
• Strong communication and leadership skills.
• All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Responsibilities

• Prepare and present menu items requiring advanced culinary knowledge and techniques.
• Maintain exceptional standards for food quality, consistency, and presentation.
• Serve as a leader within assigned kitchen areas and support operational success.
• Provide guidance and mentorship to culinary team members.
• Assist with training, consistency, and execution of culinary standards.
• Contribute ideas and expertise to enhance the guest dining experience.
• Ensure compliance with food safety, sanitation, and workplace safety standards.

Skills

Leadership

Communication

Team mentoring

Culinary technique

Education

Culinary degree or certification

Job description

Hyatt Regency Coconut Point Resort & Spa in Florida seeks a Cook IV who brings advanced culinary knowledge to the kitchen, delivering menu items with elevated quality and presentation, and serving as a resource to the culinary team.

Requirements include 4–5 years in progressive culinary roles within fine dining or luxury hotels; a culinary degree or certification is preferred; strong leadership, training, and food-safety knowledge are essential.