Culinary Lead Hyatt Centric New Orleans

Department: Kitchen

Supervision Exercised: Kitchen Staff

Supervision Received: Executive Chef and Sous Chef

JOB SUMMARY

The Lead Line Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and may include weekends and holidays.

• Responsible for executing on and ensuring that the culinary staff is working in concert to

prepare various food items and meals for hotel restaurant and catering functions, following

proper food handling and safety guidelines.

• Understand food cost and portion control without sacrificing quality.
• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
• Accommodate guests’ special requests.
• Maintain clean work area, practicing “clean as you go” policy.
• Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.
• Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.
• Assist with any reports as required (inventory, food costs, beverage costs, etc.)
• Maintain sanitation and safety standards with anyone entering the kitchen area.
• Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.
• Assist with training and monitoring kitchen personnel in the performance of their duties as

necessary.

• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.
• Environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Watch for safety hazards and report them immediately to your Department Supervisor.

• Assist on the preparation of various foods while maintaining a clean area.

• High school diploma or equivalent preferred.
• Minimum one year hospitality or restaurant food service experience required.
• Able to work with little or no supervision.
• 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.

Employees must fulfill their performance standards for this position and comply with company policies, rules and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other hotel/company officials.