Lead Line Cook

Responsibilities

• Apply expertise in à la carte cooking while serving as the line leader, providing guidance and direction to the team on the production line.
• Create a finished product that is consistent with dinner entrees and gourmet dining using knowledge of a la carte cooking, meat temperatures, and presentation.
• Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order.
• Ensure that food leaves kitchen in peak condition.
• Produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc.
• Prep food products using standard food preparation techniques.
• Learn menus, recipes, preparation and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.
• Maintain work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• If functioning in a lead capacity: take responsibility for assigned employees in absence of Supervisor, assign work, and ensure proper performance of assigned employees.

Requirements

• Successful completion of a background check is required prior to employment.
• This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.