Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks.

The hourly rate for this position ranges from $26-$28.34.

Benefits

• Medical & Vision insurance
• Dental Insurance
• 401(k) & Retirement Savings Plan (RSP)
• Basic Life Insurance
• Short Term Disability Insurance
• New Child Leave & Adoption Assistance
• Paid Time Off
  • Full-Time Colleagues:
    • Vacation Time
      • 10 days earned upon completing 1-4 years of service
      • 15 days earned upon completing 5-9 years of service
      • 20 days earned upon completing 10+ years of service
    • (1) Floating Holiday per year
    • (6) Paid Holidays per year
  • Compassionate Leave
  • Jury Duty Leave

Perks

• Free parking
• Free Uniforms and cleaning of your uniform
• Free employee meals during shift
• Fitness center access
• ORCA Pass subsidy
• Discounted Rooms at any participating Hyatt location starting on your first day of employment
• Up to 12 complimentary rooms at any participating Hyatt location after 1 year of service
• Hyatt Colleague discount program
• Tuition Reimbursement of $1,000 per calendar year
• Employee stock purchase plan
• Employee Assistance Program

When applying for a position working at a Hyatt hotel, you are pursuing an opportunity to join a culture built on caring and attentive colleagues who have a passion for providing efficient service and creating meaningful experiences. Our values are the guiding principles for our success, giving us the opportunity to open over 1,150 properties worldwide.

• Requires good communication skills.

• Experience as an advanced line cook preferred.

• Culinary degree or related hotel experience is preferred.

• Candidates should be able to perform all basic, intermediate and advanced culinary skills

• Prepared to stand and walk majority of the shift.

• Ability to lead team in Culinary Leader’s absence.