Seasonal Lead Line Cook

Hyatt • Durham, NC

102d

About The Position

In this role, you will combine the skills of an efficient and disciplined line cook with the personality of a passionate leader, all while effortlessly communicating with the members of our heart-of-house and front-of-house teams, including line cooks, culinary assistants, service staff and food runners. Your conscientious attention to food quality, consistency and ability to establish and uphold the highest standards - from brunch to late night - constantly seek to “wow” guests at Durham's most entertaining lifestyle hotel in the heart of downtown.

Requirements

• A high school diploma and 2-4 years related experience and/or training; or equivalent combination of education and experience preferred.
• Prior experience required, lifestyle/boutique hotel experience preferred.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

• Assist Chef and Culinary Manager in daily kitchen and food service operation
• Carry out and ensure completion of daily, weekly and monthly kitchen cleaning projects
• Ensure established timing and plating standards are met
• Ensure kitchen organization and cleanliness in accordance with NC health regulations
• Assist Chef and Culinary Manager in managing produce, meat and dry good inventory
• Assist as needed in taking end-of-month inventory
• Control food waste to ensure food cost goal is met
• Accept, check and put away incoming orders from distributors
• Assist as needed in the preparation of weekly orders
• Cook orders in a timely fashion
• Wash dishes and deliver food as needed
• Communicate with FOH F&B staff regarding 86 items, menu changes, etc.
• Assist in the preparation and execution of food for special events
• Train all new line cooks on correct standards, plating and prep
• Lead by instruction and practice, both formally and on-the-job
• Notify Chef, Culinary Manager and/or F&B Manager of any need for repair of kitchen equipment and maintenance items
• Carry out any reasonably assigned task as requested by the GM, F&B Manager, Chef or Culinary Manager
• Lead the team in opening and/or closing of operation on the absence of other management

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Accommodation
• Education Level: High school or GED