Hyatt
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Pastry Line Cook
role at Hyatt.
The Pastry Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing à la carte orders as well as prepping for buffets, banquets, salad bars, and hors d'oeuvres.
Responsibilities
Open each morning preparing and organizing the station and cooking all food necessary to start serving.
Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
Rearrange the line and steam table to facilitate luncheon cooking and service.
Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
Learn menus, recipes, preparation, and presentation.
Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
Cook only sufficient food in advance to cover expected business volume and to maintain quality.
Prepare all food needed by other kitchen departments which is best prepared by this department.
Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
Qualifications Education and experience:
HS Diploma or equivalent
Minimum 3 months cooking experience at a full‑service restaurant or hotel.
Pay Rate: $20.00/hour
Requirements Successful completion of a background check is required prior to employment.
This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third‑party management company that is responsible for all employment benefits and obligations at this location.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industry Hospitality
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Pastry Line Cook
role at Hyatt.
The Pastry Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing à la carte orders as well as prepping for buffets, banquets, salad bars, and hors d'oeuvres.
Responsibilities
Open each morning preparing and organizing the station and cooking all food necessary to start serving.
Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
Rearrange the line and steam table to facilitate luncheon cooking and service.
Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition.
Learn menus, recipes, preparation, and presentation.
Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
Cook only sufficient food in advance to cover expected business volume and to maintain quality.
Prepare all food needed by other kitchen departments which is best prepared by this department.
Prepare all food for the next shift and for the following day as required and directed by the Supervisor.
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
Qualifications Education and experience:
HS Diploma or equivalent
Minimum 3 months cooking experience at a full‑service restaurant or hotel.
Pay Rate: $20.00/hour
Requirements Successful completion of a background check is required prior to employment.
This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third‑party management company that is responsible for all employment benefits and obligations at this location.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr