hour- Full-time

B.F. Saul Company Hospitality Group•Washington, DC

8d•$28 - $29

About The Position

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. Johnâs Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.âs most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good nightâs sleep. The Line/Round Cooks responsibility is to provide quality a la carte service for lunch and dinner in the Lafayette, Off The Record and Private Dining/ and depending the schedule get involved in banquet and catering functions.

Requirements

High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred.
Food handling certificate.
Should have a minimum of 1-2 Years of experience as Line Cook in Hotels with similar Style and Standards.
Able to handle busy a la carte service for Lafayette Restaurant, Off The Record and Private Dining. Be able to plan, anticipate and prepare ahead for high volume restaurant use. Being asked to work on the line or work for banquets and catering functions.
Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.
Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.
While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Responsibilities

The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete Opening Duties: a. Set up workstations with required mis en place, tools, equipment and supplies according to standards. b. Inspect the cleanliness and working conditions of all tools, equipment and supplies. c. Check production schedule and par. d. Establish priority items for the day. e. Inform the Executive Chef of any supplies that need to be requisitioned for the dayâs tasks.
Prepare all menu items following recipes and yield guides, according to departmental standards.
Inform the Executive Chef of any foreseeable shortages before items run out.
Inform the Food & Beverage service staff of 86âd items and the amount of available menu specials throughout the meal period.
Inform Executive Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Continue prep work after the meal period for the next meal service.
Minimize waste and maintain controls to attain forecasted food cost.
Perform any other reasonable duties as required and directed.