Lead Line Cook

The Lead Line Cook will apply expertise in à la carte cooking while serving as the line leader, providing guidance and direction to the team on the production line. Responsibilities Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 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. To 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. Maintains 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: (a) take responsibility for assigned employees in absence of Supervisor, (b)assigns work, and ensures proper performance of assigned employees. Other duties as assigned by the leader Education and Experience HS Diploma or equivalent Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. Pay Rate: $23.00/hour 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.