PM Shift - Culinary Supervisor - Water's Table; Seasonal

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.

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. The Culinary Supervisor oversees daily kitchen operations, ensuring the efficient preparation and presentation of high quality dishes, workflow and timely food preparation.

This role involves supervising kitchen staff, maintaining daily inventory, enforcing food safety standards, and supporting Chefs to deliver an exceptional experience. This position requires exceptional culinary skills, strong leadership ability and a deep understanding of fine dining cuisine. The supervisor will be responsible for weekly specials and seasonal menu development. They are expected to be able to write and cost recipes in line with set hotel standards.

The supervisor will be responsible for training and mentoring junior kitchen staff to uphold high culinary standards.

• Step in for Sous Chef in their absence.
• 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 chefs in planning and organizing daily kitchen activities.
• Foster a positive and collaborative work environment.
• Lead the kitchen team during service, particularly in high pressure situations.
• Ensure compliance with recipe, portion size, and plating guidelines.
• Collaborate with Chefs on menu and recipe creation for season dishes and specials.
• Address challenges during service, including guest request or operational issues.
• Ensure proper food storage and rotation of ingredients.
• Enforce adherence to food safety, hygiene, and sanitation regulations.
• Conduct regular inspections to maintain a clean and organized kitchen.

The salary range for this position is $26.50 to $34.45. The starting hourly rate is $26.50. Decisions regarding individual salaries will be based on a number of factors, including experience, qualifications and education.

• Must have 5-7 years culinary experience, 1-2 years experience as a supervisor or lead role
• Must have excellent written and verbal communication skills.
• Must have a flexible work schedule including evenings, weekends and holidays.
• Must be able to work in a team environment.
• Must have a high level of attention to detail, time management and organizational skills.
• Exceptional leadership skills.
• Must be able to remain calm and collective during stressful situation.
• Must be Computer proficient in ordering products and interact with sales and vendors.
• Must have a strong commitment to delivering high levels of customer service.
• A true desire to satisfy the needs of others in a fast paced environment.
• Ability to stand for long periods of time and walk moderate distances.
• Must have physical stamina to lift 50# or more.
• Monitor food cost, portion control, and waste to support fanatical goals.
• Extensive experience in a fine dining kitchen, including leadership roles.
• Passion for…