Cook - Intermediate Line

The Hotel:

Connect to the heart of the West and embrace the captivating optimism of the Sonoran Desert at Grand Hyatt Scottsdale Resort. The richly appointed property and sophisticated architectural designs inspired by Frank Lloyd Wright, reflect the romance of the American Southwest. Our magnificently designed property and artistic architectural features amplify dramatic mountain views, inspire connections to water, and reveal enticing botanical interactions. Captivating amenities and six elevated dining experiences, led by celebrity chef Richard Blais, echo the region's variety and rich heritage–beckoning travelers to deeply connect with the illuminating essence of our surroundings.

At Hyatt, we believe in the power of belonging and creating a culture of care, where our colleagues become family. Since 1957, our colleagues have been at the heart of our business and helped Hyatt become one of the world's best and fastest-growing hospitality brands. As we continue to grow, we never lose sight of what’s most important: People. We turn trips into journeys, encounters into experiences, and jobs into careers.

Role and Responsibilities include but are not limited to:

** Starting rate: $22.50 per hour

A mid-level Cook requires good communication and culinary skills. The desired Cook candidate will have Hotel cooking experience and a culinary degree. The restaurant Lunch Cook will have the ability to work all kitchen stations, make soups, and sauces per recipes. Must also be able to work the line along with Main Kitchen and Banquet Production.

Cooks must have open availability and be able to work a flexible schedule, including lunch shifts, weekends, and holidays.