Union Cook III

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. 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.

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.