Seasonal Igloo Line Cook

Hyatt Hotels Corporation; Durham, Northern (NC, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled culinary professional to oversee kitchen operations and maintain high standards of food quality and consistency. The role requires strong leadership, teaching abilities, and the capacity to manage staffing and training across stations.

Experience in fine dining or hotel kitchen settings, and a culinary degree or related hotel experience, are preferred. The position emphasizes collaboration, cost control, and guest-focused service.

Qualifications

• In-depth knowledge of kitchen operations and ability to produce a consistent product. Must monitor food production, quality and consistency daily.
• Culinary education, cost control, communication, organization and teaching skills are required or preferred.
• Able to guide the team during Sous’ absence and ensure smooth kitchen operation.

Responsibilities

• Monitor food production, quality and consistency on a daily basis.
• Track staffing levels and department training requirements.
• Provide direction and leadership in the hourly Sous' absence.

Skills

Culinary operations

Quality control

Communication skills

Cost control

Organizational skills

Teaching skills

Guest contact experience

Computer skills

Staff training

Education

Culinary degree

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Sous' absence.

At least 4 years of previous line and fine dining experience preferred.

Culinary degree or related hotel experience preferred.

Able to work most stations of the kitchen.

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