Luxury Resort Fine Dining Lead Cook & Mentor

Hyatt Regency; Florida; On-site; USD 52,000 - 75,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Estero, Florida, seeks a Cook IV to join its luxury kitchen team. This highly skilled culinary professional executes advanced techniques, maintains elevated quality and presentation, and serves as a resource across kitchen stations.

The role requires leadership abilities and mentorship to the culinary team. You will train staff for consistency, contribute ideas to enhance the guest dining experience, and uphold strict food safety and sanitation

Qualifications

• Minimum 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.
• Flexible schedule including evenings, weekends, and holidays.

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.
• Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

Education

Culinary degree or certification

Leadership

Communication

Culinary techniques

Food presentation

Food pairing

Team mentorship

Job description

Hyatt Regency Coconut Point Resort & Spa in Estero, Florida, seeks a Cook IV to join its luxury kitchen team. This highly skilled culinary professional executes advanced techniques, maintains elevated quality and presentation, and serves as a resource across kitchen stations.

The role requires leadership abilities and mentorship to the culinary team. You will train staff for consistency, contribute ideas to enhance the guest dining experience, and uphold strict food safety and sanitation