Cook - Lead Line - Water's Table; Temporary

Organization
- Hyatt Regency Lake Washington at Seattle's Southport

Summary

Located on the shores of Lake Washington, Hyatt Regency Lake Washington at Seattle’s Southport, a recent AAA Four Diamond and Best of Housekeeping award winner, perfectly combines the natural beauty of the Pacific Northwest with modern amenities. Enjoy close proximity access to Sea-Tac International Airport, downtown Seattle and Bellevue, Mount Rainier National Park, Gene Coulon Memorial Beach Park, and more. Explore the beauty of the Pacific Northwest, then return to your comfortable room in Renton.

Job Overview:

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.

This Cook 3 – Lead Line position requires good communication and culinary skills as well as at least two years of previous line and fine dining experience. A Culinary degree or related hotel experience preferred. Candidate is responsible for overseeing food preparation and ensuring the highest standard of quality and presentation. This position requires exceptional culinary skills, strong leadership ability and a deep understanding of fine dining cuisine.

The lead line works closely with supervisors and chefs to maintain kitchen operations, create weekly special, and seasonal menus .Lead line cook should require minimal supervision or training, and should be able to cover the kitchen in supervisors absence.

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Job Responsibilities:

• 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 gest feedback and seasonal ingredients.
• Maintain knowledge of all recipes. Plating guidelines and techniques specific to each menu.