Senior Line Cook: Banquets & High-Volume Service

Hyatt Regency; Florida; On-site; USD 25,000 - 39,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Estero, Florida, is seeking a Cook III to join its culinary team. The role involves preparing and executing menu items with greater independence while supporting banquet and restaurant operations.

The Cook III will maintain quality, efficiency, and presentation standards, train junior staff, and contribute to a positive kitchen environment. Flexibility with evenings, weekends, and holidays is expected.

Qualifications

• 2–3 years of culinary experience.
• Experience in banquet operations or high-volume restaurant environments.
• Strong knowledge of cooking methods, sauces, proteins, and 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 to established culinary standards.
• Independently manage assigned workstations during preparation and service.
• Ensure quality, consistency, and presentation across dishes.
• Assist in training and developing less experienced kitchen staff.
• 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.
• Acknowledge that duties may vary and additional tasks may be required.

Skills

Culinary experience

Banquet operations

Food presentation

Leadership potential

Time management

Flexible schedule

Job description

Hyatt Regency Coconut Point Resort & Spa in Estero, Florida, is seeking a Cook III to join its culinary team. The role involves preparing and executing menu items with greater independence while supporting banquet and restaurant operations.

The Cook III will maintain quality, efficiency, and presentation standards, train junior staff, and contribute to a positive kitchen environment. Flexibility with evenings, weekends, and holidays is expected.