Cook - Intermediate Line - Water's Table

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.

An intermediate line cook requires good communication and culinary skills. The desired cook candidate will have hotel cooking experience and a culinary degree. An intermediate cook should have a professional knowledge of cooking ingredients and procedures. You will play a key role in plating high quality dishes, while ensuring consistency, precision, and adherence to the restaurant’s culinary standards. Intermediate cook will work single stations in the kitchen and require moderate supervision and training.

This role requires a professional approach, attention to detail, and the ability to work effectively in a high pressure, team-oriented environment. The ideal candidate will have flexible availability including weekends and holidays.

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

• 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.
• Manage multiple tasks in a fast-paced environment, ensuring orders are completed accurately and efficiently within the required time frames.
• Assist in the development and refinement of menu items, suggesting improvements based on guest feedback and seasonal ingredients.

The salary range for this position is $22.00 to $28.60. The starting hourly rate is $22.00. Decisions regarding individual compensation will be based on experience and qualifications.

View our 'day in the life' of a hospitality professional at a full-service hotel.

• Refined verbal communication skills.
• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.
• Candidate should be able to perform all basic and advanced cooking skills.
• Able to cook meat to requested temperature from rare to well done.
• Knowledgeable of how to create all mother sauces, and stocks.
• Ability to filet fish, and basic butchery skills.
• Ability to operate kitchen equipment efficiently and safely.
• Strong organization and time-management skills.
• Advanced knife skills.
• Able to read and recreate recipes.
• Able to work single station in the kitchen.
• Must be able to lift / carry up to 50 pounds.
• A true…