Lead Line Cook: Elevate À La Carte

Hyatt Hotels Corporation; Nashville (TN); Hybrid; USD 26,000 - 37,000; Full time

Benefits offered by this job

Free Parking

Employee hotel discounts

401(k) with match

Medical, dental, and vision (HSA)

Job summary

Grand Hyatt Nashville is seeking a Lead Line Cook to apply advanced culinary expertise on the production line, guiding a team during daily service and ensuring high-quality, beautifully presented dishes.

The role requires knowledge of à la carte cooking, meat temperatures, and efficient line coordination. You will prep, learn menus, and supervise staff when needed, all while upholding safety and sanitation standards.

Qualifications

• Strong culinary skills with expertise in à la carte cooking and food presentation.
• Leadership abilities to guide line staff and coordinate tasks.
• Knowledge of food safety, sanitation, and workplace safety standards.
• Ability to multitask and stay composed in a fast-paced kitchen environment.

Responsibilities

• Apply knowledge of à la carte cooking, meat temperatures, and presentation standards to deliver high-quality dishes.
• Prepare orders quickly and accurately for service.
• Produce sauces and specialty dishes using appropriate techniques.
• Prep food products using standard methods and ensure readiness for service.
• Learn menus, recipes, and presentation guidelines.
• Store food properly at correct temperatures and conditions.
• Support other kitchen departments and prep for next shift.
• Maintain clean and sanitary workstations and equipment.
• In lead capacity, assign tasks and oversee staff in absence of a supervisor.
• Other duties as assigned.

Skills

à la carte cooking

Food presentation

Leadership

Multitasking

Food safety and sanitation

Education

High School Diploma or equivalent

Job description

Grand Hyatt Nashville is seeking a Lead Line Cook to apply advanced culinary expertise on the production line, guiding a team during daily service and ensuring high-quality, beautifully presented dishes.

The role requires knowledge of à la carte cooking, meat temperatures, and efficient line coordination. You will prep, learn menus, and supervise staff when needed, all while upholding safety and sanitation standards.