Hotel Cook - Hyatt Regency at Villa Christina in Brookhaven, Georgia at Hyatt Regency at Villa Christina Atlanta, GA

• Prepare, cook, and present menu items according to recipes, specifications, portion standards, and presentation expectations.
• Set up and maintain assigned workstations with the ingredients, tools, and equipment needed for efficient service.
• Follow established cooking methods, temperatures, timing, and plating standards to ensure consistent food quality.
• Monitor food freshness, taste, appearance, and holding temperatures throughout preparation and service.
• Communicate product shortages, quality concerns, and preparation needs promptly to culinary leadership.
• Support banquet, restaurant, room-service, and other culinary production needs based on hotel business levels.

• Follow all food-safety, sanitation, hygiene, and safe-food-handling procedures at all times.
• Maintain clean and sanitized workstations, equipment, utensils, storage areas, coolers, and kitchen surfaces.
• Properly label, date, rotate, store, cool, reheat, and discard food in accordance with established procedures.
• Prevent cross-contamination by following proper handling practices for raw, cooked, and ready-to-eat foods.
• Immediately report unsafe conditions, equipment concerns, injuries, spills, or food-safety issues to culinary leadership.

• Complete prep lists and assigned production accurately and within required service timelines.
• Maintain appropriate par levels and communicate replenishment needs to support uninterrupted service.
• Use food, supplies, and equipment responsibly to minimize waste and support cost-control objectives.
• Operate kitchen equipment and tools safely and report malfunctions or maintenance needs promptly.
• Assist with receiving, storing, organizing, and rotating food and supplies as assigned.

• Work closely with chefs, cooks, stewards, banquet teams, servers, and other hotel departments to support smooth service.
• Communicate clearly during shift changes, high-volume periods, special events, and changing business demands.
• Respond positively to coaching, direction, menu changes, and evolving operational priorities.
• Support teammates during peak periods and assist in other culinary areas when business needs require.
• Maintain professional conduct, appearance, attendance, and punctuality in accordance with hotel standards.
• Attend required culinary, safety, training, and hotel meetings.

• Prepare every item with attention to quality, appearance, freshness, and the overall guest experience.
• Follow special preparation instructions and communicate dietary or allergen-related requests to culinary leadership.
• Maintain urgency and composure while supporting timely food production during busy meal periods and events.
• Help create a positive kitchen culture built on teamwork, accountability, respect, and pride in the product served.

• At least three years of cooking, food-preparation, or related kitchen experience preferred.
• High school diploma or equivalent preferred.
• Working knowledge of basic cooking techniques, food preparation, kitchen equipment, and safe food handling.
• Ability to follow recipes, production sheets, portion standards, and verbal or written instructions.
• Strong attention to detail, organization, cleanliness, and time management.
• Ability to work efficiently and remain composed in a fast-paced, high-volume kitchen environment.
• A collaborative attitude and willingness to support multiple culinary outlets and functions.
• Ability to communicate professionally with culinary leaders, associates, and other hotel departments.
• Flexibility to work early mornings, evenings, weekends, holidays, and extended hours based on business needs.

• Previous cooking experience in a full-service hotel, restaurant, banquet, or high-volume culinary environment.
• Culinary school, vocational training, or related food-service education.
• Current food-handler, ServSafe, or other applicable food-safety certification.

• Stand and walk for extended periods while working in a fast-paced commercial kitchen environment.
• Frequently bend, reach, grasp, lift, carry, push, and pull food products, cookware, equipment, and supplies weighing up to 50 pounds.
• Work around hot surfaces, ovens, grills, steam, sharp utensils, cleaning chemicals, moderate noise, and temperature changes.
• Use knives, kitchen tools, and commercial cooking equipment safely and with appropriate manual dexterity.
• Maintain required personal hygiene, uniform, grooming, and food-safety standards.

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