Job Description

Summary

Join us for this incredible opportunity to be part of our Culinary team as a Cook at Wild Dunes Resort in Isle of Palms, just outside of Charleston, SC. N ot only will you be part of a remarkable property, but you'll be a part of a company that was recognized as one of Fortunes 100 Best Companies to Work For in 2021! 

We Offer Excellent Benefits:

• Free room nights, Discounted and Friends & Family Room Rates  
• Medical, Prescription, Dental, and Vision Insurance after 30 Days of Employment
• Paid time off and holiday pay – Full Time & Part Time colleagues eligible
• Paid Family Bonding Time and Adoption Assistance  
• 401K with company match 
• Coolest colleague dining facility in the Charleston Region

Description:

We are seeking cooks of all skill levels for full-time, part-time, and seasonal positions. As a Resort Cook, you will be responsible for preparing, cooking, and garnishing dishes across various dining venues. This role ensures the high-quality execution of food in both restaurant and catering settings throughout the resort.

• Assist in the preparation and daily production of restaurants, room service and outlet menus
• Ensure resort, state, and federal food health & safety standards are adhered to
• Must strive to put out high quality, consistent food product
• Under the direction of the chef, monitor and maintain ingredients, supplies and equipment
• Ability to work a flexible schedule that will likely include evenings, weekends, and holidays
• Must be able to live the Hyatt Values of Respect, Integrity, Humility, Empathy, Creativity & Fun

Entry-Level Cook (Cook I / Prep Cook)

Assist in food preparation by chopping ingredients, following recipes, and maintaining kitchen cleanliness. Support higher-level cooks in executing dishes while learning fundamental cooking techniques.

Line Cook (Cook II)

Prepare and cook menu items according to recipes and presentation standards. Work efficiently on a designated station while maintaining quality, consistency, and food safety. Assist with inventory management and collaborate with the culinary team to ensure smooth kitchen operations.

Lead Cook (Cook III / Senior Line Cook)

Oversee a specific kitchen station, ensuring timely and high-quality dish preparation. Assist in menu execution, train junior cooks, and maintain consistency in food presentation. Support kitchen leadership in maintaining inventory and upholding safety standards.

Qualifications

• Working Conditions:

  • Must be able to work in a variety of weather conditions (rain, wind, snow, heat);
  • Must be able to walk, climb into and out of and operate a vehicle frequently, with occasional stair climbing.
  • Must be able to stand for long periods of time
  • Must be able to repetitively lift, push, pull & carry up to 15 lbs., frequently up to 25 lbs. and occasionally up to 75 lbs.
  • Must be able to twist, bend and squat frequently; kneel or crawl occasionally; infrequently climb a ladder
  • Must be able to perform repetitive hand & arm movements, pushing and pulling and simple grasping frequently; squeezing, overhead reaching & fine manipulation occasionally.
  • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently.

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