Cook I

Cook I (Kitchen Lead) at Hyatt Place Bayamón Position Overview: Cook I serves as the kitchen lead and is responsible for directing daily culinary production, maintaining food quality and sanitation standards and coordinating the work of assigned kitchen employees. The position leads menu development for the hotel's breakfast, evening reception, meetings or event operations; establishes recipes and production standards; supports food-cost controls; trains the culinary team; and works closely with the F&B Manager to deliver consistent, appealing and operationally feasible menus. About PRISA Group: PRISA is a family-owned development, construction and investment firm with a diversified portfolio spanning residential, resort, hospitality, gaming, entertainment, commercial, and healthcare projects in Puerto Rico and Florida. With over 4,000 employees, we are driven by innovation, excellence, and commitment to creating spaces that inspire and transform communities. The firm has delivered over 3,000 residential units and 1,200 hotel rooms over the last 20 years and is currently developing, or has developed, projects in San Juan, Dorado, Bayamón, Manatí, Vega Alta, Toa Alta, San Lorenzo, and Luquillo, Puerto Rico, as well as in Orlando and Tampa, Florida. PRISA is the developer/builder and co-owner of the $2.5 billion, 2,000-acre Dorado Beach Resort. Over the last decade, the firm has completed over $1.5 billion in tourism-related projects, including the $340 million Dorado Beach, A Ritz-Carlton Reserve, and over $400 million in related branded Residences, three Hyatt Place hotels, one Hyatt House hotel, one Fairfield by Marriott hotel, three casinos in Puerto Rico, the $250 million DISTRITO T-Mobile state-of-the-art urban entertainment district in San Juan, four Marriott select-service hotels in Orlando and Tampa, Florida, and a 107-bed hospital in Dorado, Puerto Rico, in collaboration with Johns Hopkins International. PRISA has received numerous accolades through the years, including Hyatt's ***
* Americas' Developer of the Year. At present, PRISA is developing the $76 million Hampton by Hilton and a Homewood Suites by Hilton in San Juan, the $120 million One DISTRITO Residences and Apartments by Marriott Bonvoy project in San Juan, the $400 million Banco Popular Hato Rey Campus mixed-use project, as well as six residential projects in various stages of construction. For more information, please visit . PRINCIPAL RESPONSIBILITIES Kitchen Leadership, Shift Direction & Team Development
· Lead assigned kitchen shifts, organize production priorities and assign stations, preparation, dish and cleaning responsibilities based on business volume and service needs.
· Conduct pre-shift briefings covering menus, specials, counts, groups, allergies, equipment, sanitation and timing expectations.
· Provide hands-on direction to Cooks, Dishwashers and other assigned employees and assist directly at any station during peak periods.
· Train employees on recipes, preparation methods, portioning, equipment, food safety, labeling, cleaning and service coordination.
· Monitor attendance, punctuality, uniform and performance during the shift and document or communicate concerns to the area manager or supervisor.
· Provide a complete shift handoff covering production, inventory, waste, equipment, staffing and items requiring follow-up. Menu Development, Recipes & Culinary Standards
· Develop, test and update menus in collaboration with the manager for breakfast, evening reception, restaurant, bar, rooftop, pool and meeting or event service.
· Create standardized recipes with ingredients, yields, portions, preparation steps, presentation, holding guidance and allergen information.
· Evaluate menu ideas for guest appeal, brand fit, seasonality, local relevance, equipment capacity, labor requirements, sourcing and operational feasibility.
· Calculate recipe costs and recommended portions and support menu pricing and food-cost decisions with accurate product and yield information.
· Conduct tastings and production tests, adjust recipes based on quality and execution and document final standards before rollout.
· Train culinary and service employees on new menu items, ingredients, preparation, presentation and guest-facing descriptions. Food Production, Quality & Service Execution
· Prepare and supervise food production according to approved recipes, forecasts, banquet event orders, pars and service timelines.
· Verify taste, temperature, texture, portion, appearance and freshness before food is released for service.
· Coordinate order timing and priorities with Servers, Bartenders, the Supervisor and event teams to support efficient service.
· Monitor buffet, breakfast, reception and outlet production and replenish items safely while protecting quality and presentation.
· Respond to guest allergy or dietary requests using approved procedures and prevent unauthorized substitutions or cross-contact risks.
· Investigate quality concerns, c