Lead Line Cook (Grand Hyatt Nashville 229)

Lead Line Cook responsible for applying advanced culinary expertise on the production line and serving as the lead on the line. Ensure high-quality food preparation, consistency in presentation, and smooth coordination of line operations for daily service, while supervising and developing team members in the absence of a supervisor. Responsibilities include executing à la carte dishes, managing meat temperatures and presentation standards, producing sauces and specialty items, prepping food for service, learning and mastering menus, storing and maintaining food safety and sanitation, and supporting other kitchen departments as needed. Strong leadership, multitasking, attention to detail, and knowledge of food safety and workplace standards are required.