Remington Hotels - Washington, DC
posted about 2 months ago
Full-time - Entry Level
Washington, DC
Professional, Scientific, and Technical Services
About the position
The position involves preparing menu items according to established recipes and yield guides, ensuring high-quality food service in a hotel or restaurant environment. The role requires collaboration with the Sous Chef and other kitchen staff to maintain efficient operations and uphold health and safety standards.
Responsibilities
- Prepare all menu items following recipes and yield guides.
- Meet with Sous Chef/Station Cook I to review assignments and anticipated business levels.
- Start prep work on items needed for the daily menu and assist Line Cooks throughout the shift.
- Set up work station with required mis en place, tools, equipment, and supplies.
- Breakdown work stations and complete closing duties at the end of the shift.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Follow food handling guidelines.
Requirements
- 3 years' experience as a Line Cook at a hotel/resort or restaurant.
- Ability to work all stations on the line.
- Food handling certification required.
- High work ethic and self-initiative.
Nice-to-haves
- Enjoys working as part of a team that provides great experiences for guests.
