Lead Cook

Compensation Type

Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Location

Hyatt Regency Bethesda is an iconic hotel located in the heart of downtown Bethesda. Nestled above the Bethesda Metro Red Line, the hotel offers easy access to Washington DC's famous museums, monuments and zoo and is only minutes from Bethesda Row, which offers unlimited shopping, dining, and entertainment. The Hotel offers 390 modern guestrooms with upscale amenities.

Hyatt Regency BethesdaOne Bethesda Metro CenterBethesda, MD 20814

Overview

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for Banquets and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.

• Complete necessary food and station preparation prior to a Banquet event in order to ensure that guests are served promptly and efficiently.

• Prepare and display buffet food items according to the hotel standards.

• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.

• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.

• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.

• Prepare and service food for the Employee Cafeteria as specified by the Executive Chef or Sous Chef.

• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Executive Chef or Sous Chef.

• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

• Work banquet food station as scheduled by the Executive Chef or Sous Chef.

• Know the location and operation of all fire extinguishing equipment.

• Practice safe work habits at all times to avoid possible injury to self or other employees.

• Use Production Charts as specified by hotel's standards.

• Be able to support any position in the Kitchen that is in need of help.

• Follow all Health Department and Company regulations in regards to food and storage standards and safety.

• Be able to operate and maintain cleanliness of all kitchen equipment.

• Maintain a "Clean As You Go" policy.

• Assist in storage and rotation of food items according to hotel procedures.

• Sign keys out and back in under supervision as needed

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.

• Culinary experience required.

• Flexible and long hours sometimes required.

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

• Ability to stand during entire shift

• Ability to withstand temperature variations both hot and cold.

• Have thorough knowledge of menus and the preparation required, according to hotel standards.

• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

• Knowledge of herbs and spices and proper use of each