Cook III, Kitchen

Hyatt Regency O'Hare Chicago

The Cook III is responsible for preparing food items, based on standardized recipes, for the restaurant while maintaining the highest standards to produce an appealing and appetizing product. 

ESSENTIAL FUNCTIONS:

1. Prepares meals in accordance with brand standards and guidelines.
2. Comply with certification requirements as applicable to position to include Food Handlers Safety Training, etc.
3. Maintain cleanliness and organization of all areas in accordance with State Board of Health regulations.
4. Complete necessary food and station preparations prior to opening of the restaurant to ensure that guests are served promptly and efficiently during the operating hours.
5. Know the location and operation of all safety equipment.
6. Assist in storage and rotation of food items according to hotel procedures.
7. Responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
8. Other duties as assigned.

MINIMUM QUALIFICATIONS:

1. Must have a positive attitude and willingness to learn.
2. Must be able to obtain Food Handlers Certification.
3. Must work well in high demand situations.
4. Must have strong communication skills.
5. Must be able to read.
6. Be proficient in general computer knowledge.
7. Must be able to convey information and ideas clearly.
8. Must have a desire to serve all guests.
9. Must be 18 years of age or older to perform this job.

PREFERRED QUALIFICATIONS:

1. Previous experience in restaurant kitchen setting preferred.