Cook - Lead Line - Water's Table (Temporary through September)

Requirements

• Training and mentor junior cooks, provide feedback to line cooks and kitchen staff to maintain skill levels and efficiency.
• Assist in managing inventory levels, ensuring all ingredients are fresh and available.
• Assist chefs with ordering needs.
• Station setup. Prepare mise en place for your station and ensure all ingredients are prepped. Organized and ready for service each day.
• Execute the preparation, cooking, and presentation of dishes according to the restaurant’s standards and recipes, ensuring quality, consistency, and timeliness.
• Monitor food quality throughout the cooking process, ensuring that all dishes meet the established taste, texture, and presentation criteria.
• Collaboration. Work closely with other kitchen staff, including cooks and chefs, to maintain a smooth workflow during service. Assist in training and mentoring junior kitchen staff as needed.
• Assist with inventory control, ensuring proper stock rotation, minimal waste, and timely replenishment of ingredients.
• Maintaining workstation: Keep your workstation clean, organized, and stocked throughout service adhering to health and safety regulations.
• Ensuring food safety. Follow all food handling, sanitation, storage and rotation protocols to maintain high standards of cleanliness and safety in the kitchen.
• Mange multiple task in a fast paced environment, ensuring orders are completed accurately and efficiently within the required time frames.
• Assist in the development and refinement of menu items, suggesting improvements based on guest feedback and seasonal ingredients.
• Maintain knowledge of all recipes. Plating guidelines and techniques specific to each menu.

Benefits

• Medical, Dental and Vision Insurance
• Free Uniforms and Cleaning of your Uniform
• Sick leave and up to 2 float days
• 401(k)
• Free Parking
• Discounted room nights and Friends and Family discounts at any participating Hyatt location
• Free colleague meals during shift