Cook

Donohoe Hospitality Services Careers•Washington, DC

46d•$22 - $25•Onsite

About The Position

Welcome to Residence Inn Washington, DC/Dupont Circle Are you looking for an exciting opportunity to work in one of Washington, DC's most exclusive and upscale districts? The newly renovated Residence Inn Dupont Circle offers a dynamic and rewarding work environment right in the heart of downtown. Located just two blocks from the Dupont Circle Metro (red line), our hotel is conveniently close to U.S. government buildings, corporations, embassies, the World Bank, universities, tourist attractions, restaurants, and associations. At Residence Inn Dupont Circle, we pride ourselves on providing exceptional service and extensive amenities that set us apart from ordinary downtown DC hotels. Our spacious and renovated hotel suites offer all the comforts of home, including separate sleep and work areas and a full kitchen. Employees can enjoy a supportive, collaborative work atmosphere where every team member plays a crucial role in delivering an unmatched guest experience. Position Summary Our cooks are responsible for meticulously planning, prepping, and setting up food production for all food and beverage (F&B) outlets within the hotel. This role involves creating detailed preparation schedules, ensuring that all ingredients are fresh and properly stored, and coordinating with other kitchen staff to maintain a smooth workflow. Cooks must also adhere to all safety and sanitation guidelines, ensuring that the kitchen remains clean and organized at all times. Additionally, they play a key role in menu development, contributing ideas for new dishes and ensuring that all food items meet the hotel's high standards of quality and presentation. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment. Candidate must have weekend availability

Requirements

Prior cooking experience required.
Previous kitchen experience.
Experience in menu planning and development.
Familiarity with food safety and sanitation standards
Ability to stand for long periods of time.
Ability to lift, push, and pull objects up to 30 pounds.
Operational knowledge of kitchen equipment.
Strong time management skills.
Ability to work well under pressure in a fast-paced environment.

Responsibilities

Complete various assigned production and preparation tasks.
Ensure that all production equipment is working. Report any problems immediately to the supervisor.
Refer any guest problems or complaints to the Executive Chef.
Prepares and arranges food according to standardized recipes.
Continually updates knowledge of hotel recipes, food preparation, and presentation.
Store and handle food properly by following HACCP procedures.
Report and document any observed safety hazards, conditions, or unsafe practices and procedures to management immediately.
Coordinate activities so that the service and kitchen run efficiently.
Maintain high health standards when cleaning the work area and equipment.
Ensure work areas are properly cleaned and sanitized at the beginning, during, and at the end of the shift.
Work closely with the Food and Beverage Manager to create new menu items for the cook-to-order line.
Date and label prepared products for rotation.
Train staff members as directed.
Requisition food products from the storeroom.
Follow proper check-handling and food-issuing procedures.
Exercise and maintain daily kitchen cleanliness to provide a safe, organized workspace.
Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
Department schedules must accommodate fluctuating business demands, and employees may be asked to work shifts other than those they prefer or normally work.