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Cook Iv Jobs (NOW HIRING)

Hyatt

Cook 4 - The Cafe

Oceanside, CA · On-site

$24 - $25/hr

This is a Cook 4 level role working at The Cafe. This person will help the daily operations of the kitchen run. In-depth skills and knowledge of all kitchen operations. Capable of producing a ...

Marriott

Cook IV-Pastry

Aspen, CO

$21.25 - $25.75/hr

Prepare ingredients for cooking, including portioning, chopping, and storing food before use ... Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has ...

Marriott International

Cook IV-Pastry

Aspen, CO · On-site

$26.78/hr

Prepare ingredients for cooking, including portioning, chopping, and storing food before use ... Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has ...

Marriott

Cook IV-Pastry

Aspen, CO · On-site

$21.25 - $25.75/hr

Prepare ingredients for cooking, including portioning, chopping, and storing food before use ... Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has ...

Dekalb District 428

Cook-4HR Day .5 FTE

Dekalb, IL · On-site

$13.75 - $18.50/hr

Food Services/Cook- 4 HR/Day Date Posted: 6/2/2026 Location: Cortland Elementary Date Available: 08/03/2026 Closing Date: until filled Attachment(s): * Cook - 7_2025.docx.pdf * DFSS Cooks.pdf

Crox Consulting Inc

Cook

Santa Barbara, CA · On-site

$23 - $24/hr

Cook 4-5 days a week 12:00pm - 8:30pm. Weekends Required High volume meal production (3600-3800) within fast paced environments (multiple locations, on-site) Required: *2 year experience as a cook

Hyatt

Cook 4 - Advanced | Full-time

Austin, TX

$14 - $18.50/hr

Hyatt Regency Lost Pines is seeking a talented and experienced Advanced Level Cook 4 to deliver top-quality dishes that delight guests and elevate their experience. Your responsibilities go beyond ...

mcr

Cook IV, Kitchen

Norridge, IL

$15.75 - $19.75/hr

Chicago ORD IL Hyatt Regency The Cook at Hyatt Regency O'Hare Chicago is responsible for preparing food items, based on standardized recipes, for the restaurant while maintaining the highest ...

Eleven City Diner

Breakfast Cook

Chicago, IL

$20 - $26/hr

Experienced Breakfast Line Cook - 4+ years Experience. Breakfast knowledge and experience ina high volume restaurant a must. . Super High volume Restaurant - Chicago's Old School Diner and ...

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Cook Iv information

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$18

$23

$27

How much do cook iv jobs pay per hour?

As of Jul 21, 2026, the average hourly pay for cook iv in the United States is $23.28, according to ZipRecruiter salary data. Most workers in this role earn between $22.60 and $24.76 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Cook IV, and why are they important?

To thrive as a Cook IV, you need advanced culinary skills, extensive kitchen experience, and typically a culinary certificate or equivalent training. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are often required. Leadership, time management, and effective communication are crucial soft skills for overseeing kitchen staff and ensuring smooth operations. These abilities are vital for maintaining high food quality, safety standards, and efficient kitchen workflow in demanding environments.

What are some common challenges faced by a Cook IV, and how can they be managed effectively?

As a Cook IV, you will often be responsible for overseeing complex food preparation and coordinating multiple tasks simultaneously, which can be challenging in a fast-paced kitchen environment. Managing time efficiently, maintaining high standards of food safety, and leading junior staff are key challenges in this role. Effective communication, strong organizational skills, and staying adaptable during busy service periods are essential for success. Building a good rapport with your team and staying updated on culinary trends can also help you excel in this position.

What is a Cook IV?

A Cook IV is an advanced-level culinary professional typically responsible for preparing, cooking, and overseeing the production of complex dishes in a commercial kitchen. They often supervise lower-level cooks and kitchen staff, ensuring food quality and safety standards are maintained. Cook IVs may also assist with menu planning, inventory management, and training new employees. Their role requires significant experience and strong leadership skills within a food service environment.
Cook Iv jobs near you

Cook 4, Culinary

J.F. Shea Family of Companies

Brentwood, CA • On-site

$25 - $27/hr

Part-time

Medical, Dental, Life, Retirement, PTO

Posted 16 days ago

Job description

Employment Status:
Part Time
Pay Range:
$25 - $27 per hour
Dept.:
Trilogy at The Vineyards
Trilogy® at The Vineyards: Club Los Meganos
Set within the spectacular Trilogy community, Club Los Meganos combines striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full-service Sawa Spa, dining at Abby's Gourmet Studio, Fitness and Sports Courts and weddings in our surrounding vineyard.
Where: The East Bay area of Brentwood, California
Pay: $25-$27 per hour
Benefits:
New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.
Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
Full-Time team members are eligible for 7 paid holidays annually.
Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.
POSITION OVERVIEW:
The Cook 4 is an hourly member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.
KEY RESPONSIBILITIES:
  • Work and master all kitchen stations, including plating and/or expeditor.
  • Kitchen trainer responsible to teach all new staff their station assignments and standard recipes.
  • Able to teach existing staff how to cook a different station and cross train.
  • Proficient in platting all dishes on the menu and special dishes.
  • Able to lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards and respond to special orders in an effective and positive manner.
  • Able to assist management with developing weekly and daily specials as needed.
  • Ensure superior standards of service meet the requirements of guests and employees.
  • Focuses on exceeding guest satisfaction. Able to investigate, quickly respond to, and resolve challenges from expeditor, guests or employees.
  • Lead and monitor cleaning schedule and checklist daily to ensure a clean and sanitary environment.
  • Assist with monitoring food preparation, cooking, and serving techniques; must be able to read cooking instructions.
  • Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
  • Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
  • Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
  • Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
  • Able to assume responsibilities of kitchen production and service at times; must be able to take over for sous chef or kitchen manager when that person is not available or assisting in other areas.
  • Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:
  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate, and motivate.
  • Must be role model and able to live our BlueStar core values:
      • Honesty and Integrity
      • Respect for the Individual
      • Teamwork
      • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma preferred, or the equivalent combination of education and professional experience.
  • Minimum of three years' cooking experience in commercial kitchen.
  • Current Food Handlers card.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to speak effectively before groups of customers or team members.
  • Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
  • Must demonstrate initiative and accept responsibility for decisions and actions.
  • Must be self-motivated, proactive, and a team player.
  • Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
  • This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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