Union Cook III

Hyatt Vacation Ownership; United States; On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

Free On-Site Parking

Uniform laundering, stipend for work鞋

Complimentary meal and soft drink per

Department celebrations

Associate Appreciation Week

Monthly associate recognition andre“d

Monthly cell phone stipend

Job summary

Hyatt Vacation Ownership is seeking a Cook 3 for the 1st shift. The role requires proficiency across hot and cold stations, butchery, and sauce making, with banquet duties as needed. Weekend and holiday availability is required, and benefits include standard on-site perks.

This seasonal, full-time position offers a paid hourly rate and opportunities to contribute to various club functions. Responsibilities include following standardized recipes, maintaining station readiness, and assisting with

Qualifications

• Energetic team player, reliable and flexible.
• Proficient in hot and cold line cooking and banquet prep.
• Comfortable working across multiple kitchen stations.

Responsibilities

• Directly procures all food items and follows recipes and prep sheets to set up station.
• Maintain professional appearance and positive attitude at all times.
• Follow daily prep lists and production schedules for service.
• Work with Chef to prepare menus and specials.
• Maintain high standards of quality, cost, eye appeal and flavor.
• Follow sanitation procedures; work on hot and cold lines, including butchery and sauce prep.

Skills

Food preparation

Butchery

Sauce making

Station work (hot/cold)

Banquet cooking

Team player

Reliable

Job description

Hourly Rate: $26.21

Hourly Wage: $26.21

A Cook 3 must be proficient in all cooking methods for both hot and cold line preparation. They should have full proficiency in meat cutting, fish cutting, sauce preparation, able to work in any station within the hot and or cold station, have the ability to work as a banquet cook 3 in times of need.

Shift: 1st shift; must be available to work weekends and holidays

Position type: Seasonal, Full Time

Site Specific Benefits:

• Free On-Site Parking
• Uniform laundering, stipend for work shoes
• Complimentary meal and soft drink per shift
• Department celebrations
• Associate Appreciation Week
• Monthly associate recognition and reward programs
• Monthly cell phone stipend

Responsibilities:

• Directly procures all food items and follows standard recipes and line check sheets to properly set up and maintain his / her station as set forth according to daily prep sheets.
• Maintains a professional appearance with a positive attitude at all times.
• Follows daily prep lists and production schedules for each day’s service according to visual inventory, banquet sheets and reservations.
• Works with Chef / supervisors to prepare menus and specials.
• Consistently maintains high standards of quality, cost, eye appeal and flavor.
• Follows daily work schedule.
• Follows organized sanitation procedures for all areas of kitchen.
• Is trained to work on a hot line and cold line stations
  • Butchery, sauce and soup production.
  • Proficient in the production of prep for any of the hot line stations to include, fryer, griddle, char broiler, oven and middle, as well as banquet production
  • Prep production of all hot line items to include fryer and griddle.
• Insures all sanitation procedures are followed at end of shift. To include clean and of station and or line area.
• Follows set standards for cooking and presenting all food items from his / her station.
• Assists in food procurement, delivery storage and usage of items. Puts away delivery when necessary.
• Assist Chef / Sous Chef in preparation and serving of cold food at banquets and other clubhouse functions when needed

Requirements:

• Energetic team player must be reliable.
• Willing to work a flexible schedule, days, nights, weekends, and holidays.

This position requires standing for long periods

Hyatt Vacation Ownership is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.