Breakfast Cook - Part Time -Embassy Suites by Hilton Dulles Airport

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

1d•Onsite

About The Position

B. F. Saul Company Hospitality Group, a subsidiary of the largest private real estate company in the Washington, D.C. area with over 130 years of operation, manages a portfolio of over 20 business-class hotels. They are committed to their 'One Team!' values, focusing on attracting top talent dedicated to professional and personal development, industry understanding, and enhancing company culture. The Embassy Suites by Hilton Dulles Airport hotel, located in Herndon, VA, offers all-suite accommodations near Washington Dulles International Airport and is a short distance from Washington, D.C. This part-time, on-site position is responsible for preparing and cooking food items to high-quality standards, supporting other cooks, ensuring compliance with health regulations, and contributing to financial results, guest satisfaction, and positive team member relations. The role requires AM/morning shifts, with flexibility for scheduling, including some weekends and holidays based on business needs.

Requirements

High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
2+ years of progressive cook or kitchen experience required.
Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members.
Must be able to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.
Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.

Nice To Haves

Prefer 2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

Accountable to ensure highest level of food quality and production to standards.
Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
Recognizes opportunities for improvement, and implements the necessary changes.
Develops standard operating procedures to maximize quality.
Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards.
Knowledge of menu changes, use records, and photographs.
Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue.
Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
Accountable for guest satisfaction by ensuring food and beverage standards are met.
Identifies and addresses guest concerns in a timely and efficient manner.
Works side by side with kitchen staff to model appropriate operational standards including adhering to ticket times while maintaining high food quality.
Leads by example with food safety standards and food storage.
Maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.
Responsible for effective self/workload management.
Demonstrates clear written and verbal communication skills.
Promotes collaboration and positive, professional work environment.
Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.