<p>The Cook II is responsible for the preparation and production of menu items for assigned outlets while ensuring consistency, quality, and adherence to Hyatt standards. This position requires strong technical skills, organization, and attention to detail. The Cook II supports daily operations in Osteria Sierra, Cutthroat's Saloon, Banquets, and In-Room Dining, working closely with the Cook I and Chef team to deliver an exceptional culinary experience for every guest.</p> <p>?</p> <p>Essential Duties & Responsibilities</p> <ul> <li>Prepare and cook menu items following recipes, specifications, and production standards. </li><li>Organize and maintain workstation with proper mise en place, tools, and equipment. </li><li>Ensure all food items are properly labeled, rotated, and stored according to Hyatt food-safety standards. </li><li>Maintain product quality, freshness, and portion control throughout service. </li><li>Communicate effectively with fellow cooks, chefs, and service teams to ensure smooth operations. </li><li>Follow established sanitation, hygiene, and safety procedures at all times. </li><li>Support Cook I and Cook III colleagues through teamwork, communication, and consistency. </li><li>Assist in banquet preparation, special events, and menu changes as needed. </li><li>Participate in daily line checks, temperature logs, and inventory organization. </li><li>Perform other culinary duties as assigned by the Chef team. </li></ul>