Weekend Duval Dining Jobs (NOW HIRING)

The Hyatt Centric Key West Resort & Spa is looking for a talented Cook 3 to join our exceptional culinary team at Four Flamingos, A Richard Blais Key West Kitchen & Blue Mojito Bar. Located in the heart of Old Town Key West, our resort is just steps from the vibrant energy of Duval Street.

This is a full-time position with dinner service shifts from 2:00 PM to 10:30 PM, making it an excellent opportunity for culinary professionals who enjoy the excitement of evening service.

The Cook 3 position requires strong communication skills and a minimum of two years of line cooking experience, preferably in a fine dining or upscale restaurant environment. Qualified candidates should be proficient in a variety of cooking techniques, including preparing soups, sauces, and stocks, as well as frying, broiling, and other intermediate cooking methods.

As a Cook 3, you'll work in our main kitchen, supporting Four Flamingos Restaurant, Blue Mojito Bar, In-Room Dining, and Banquet operations. This role may also provide guidance to the culinary team in the absence of the Sous Chef or Executive Chef.

Why Join Hyatt?

Full-time colleagues enjoy an outstanding benefits package, including:

• Medical, dental, and vision insurance at 30 days
• Immediate Paid Time Off (PTO)
• 401(k) with company match
• Tuition and wellness reimbursement
• Complimentary and discounted stays at Hyatt hotels worldwide
• Free meals and parking during shifts
• And so much more!

At Hyatt, you'll work in an environment that values excellence, teamwork, and career growth. Whether you're looking to expand your culinary skills, advance your career, or be part of an award-winning restaurant team, Hyatt offers the opportunity and support to help you succeed.

If you're passionate about creating memorable dining experiences and are ready to take the next step in your culinary career, we'd love to meet you!

• Strong communication and teamwork skills with the ability to thrive in a fast-paced kitchen environment.
• Minimum of 2 years of line cook experience required; fine dining or upscale restaurant experience is preferred.
• Culinary degree or equivalent hotel or restaurant experience preferred.
• Proficiency in basic and intermediate cooking techniques, including preparation, grilling, sauteing, frying, broiling, and sauce work.
• Ability to confidently work multiple stations and adapt to changing business needs.
• Willingness to learn, take direction, and grow within a collaborative culinary team.
• Ability to maintain high standards of food quality, presentation, cleanliness, and food safety.
• Flexible schedule with availability to work dinner shifts (2:00 PM-10:30 PM), including nights, weekends, and holidays.