AM Line Cook - The Watermark

B.F. Saul Company Hospitality Group•Tysons, VA

1d•$21 - $24

About The Position

The AM Line Cook prepares and cooks food in accordance with The Watermark Hotel’s quality standards. The position supports other cooks, enforces compliance with health regulations, and helps achieve financial results, guest satisfaction, and positive team-member relations. The role is accountable for food quality and production, including daily line checks, audits of consistency and quality, and follow-up as needed. It ensures preparation and delivery standards are met for banquet events and all outlets, including the restaurant, room service, concierge, and à la carte service. The cook also supports food presentation standards and stays informed about menu changes, use records, and photographs. The position follows procurement guidelines, uses sound business judgment to control food costs, and manages company assets within budget guidelines. It supports guest satisfaction by addressing concerns promptly and working alongside kitchen staff to model operational standards, including ticket times and food quality. The role also maintains food safety, food storage, and clean, safe kitchen and restaurant standards in accordance with company, brand, and applicable local, state, and federal requirements. Effective workload management, clear communication, collaboration, and adherence to standard operating procedures are expected.

Requirements

High school diploma or GED.
College and/or culinary degree or equivalent experience.
At least 1 year of progressive cook or kitchen experience.
Detail-oriented, with the ability to communicate well with people at all levels within and outside the organization and problem-solve with team members.
Ability to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds regularly throughout the shift.
Ability to work extended hours based on business needs and perform physically demanding work, including walking, standing, carrying, and lifting throughout the shift.

Nice To Haves

At least 1 year as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

Ensure food quality and production meet standards through daily line checks, audits, and follow-up.
Recognize opportunities for improvement and implement changes; develop standard operating procedures to maximize quality.
Meet food preparation and delivery standards for banquet events and all outlets, including restaurant, room service, concierge, and à la carte service.
Maintain outstanding food presentation and ensure plate setups meet photo-record standards; stay informed about menu changes and use records.
Follow procurement guidelines and control food costs while maximizing food and beverage revenue.
Manage and maintain company assets within budget guidelines and help prolong the life of company resources.
Support guest satisfaction by ensuring food and beverage standards are met and addressing guest concerns promptly and efficiently.
Work alongside kitchen staff to model operational standards, including meeting ticket times while maintaining food quality.
Model food safety and food storage standards and maintain food, beverage, kitchen, and restaurant standards in compliance with company, brand, and applicable regulations.
Maintain a clean and safe work environment and follow procedures for guest and team-member incidents.
Manage workload effectively, communicate clearly in writing and verbally, promote collaboration and a positive professional work environment, and follow company standard operating procedures.