Hyatt Place San Juan-Lead Cook

Overview
The restaurant business functions seven days a week. All Team Members must realize this fact and be aware that at all times that it may be necessary to move Team Members from their accustomed shift as business demands change. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
Responsibilities

• Follow requisition of food items policy.
• Heads team of cooks responsible for food production for outlet kitchen on a daily basis.
• Follow-up on production charts to ensure no overproducing and waste.
• Checks to see appropriate records are complete.
• Month-end inventories taken.
• Assigns production and preparation levels based on projected business forecast
• Follow-up on taste panels.
• Recipe cards developed, followed and used in conjunction with use records.
• Update use records as needed.
• Supervises and directs training in food production areas.
• Perform any other duties as assigned
• Supervises and ensures that compliance of recipes is maintained and that quarterly audits are completed by managers.
• Responsible for maintaining high quality and safety of all products.
• Safety training on food handling equipment; accident reports written.
• Ensures that SOP's are followed.

Qualifications

• Proficient in English and Spanish
• Flexible working hours subject to the demands of the business.
• Able to work quickly and efficiently, especially under pressure
• Able to handle difficult situations effectively
• Knowledge of best cooking practices
• Technical culinary knowledge and expertise
• A culinary school diploma would be a plus
• Fully Bilingual a Must (Spanish/English)