Line Cook

Donohoe Hospitality Services • Chevy Chase, MD

21d • $17 - $18 • Onsite

About The Position

The Line Cook is responsible for preparing and executing food production activities in the kitchen, ensuring dishes meet quality and presentation standards. The role works with the culinary team to prepare ingredients, cook dishes, and maintain a clean, organized work environment. The Line Cook follows recipes and food-safety standards to support the hotel's Food & Beverage outlets and provide a consistent dining experience. Flexible availability is required, including AM, PM, evening, and weekend shifts.

Requirements

• Prior kitchen or food-service experience.
• Familiarity with basic cooking techniques such as grilling, sautéing, and frying.
• Experience working in a fast-paced, high-pressure environment.
• Knowledge of food-safety and sanitation standards.
• Ability to follow recipes and plating guidelines.
• Experience with kitchen equipment, including knives, ovens, and grills.
• Teamwork and communication skills in a kitchen setting.
• Ability to stand for long periods.
• Ability to lift heavy objects.
• Operational knowledge of kitchen equipment.
• Flexible availability for AM, PM, evening, and weekend shifts.

Nice To Haves

• Culinary school certificate or associate degree.
• Food handlers' permit or certification.
• On-the-job training or an apprenticeship under a head chef.

Responsibilities

• Complete assigned production and preparation tasks.
• Ensure production equipment is working and promptly report problems to the supervisor.
• Refer guest problems or complaints to the Executive Chef.
• Prepare and arrange food according to standardized recipes.
• Keep knowledge of hotel recipes, food preparation, and presentation up to date.
• Store and handle food properly in accordance with HACCP procedures.
• Immediately report and document observed safety hazards, conditions, or unsafe practices to management.
• Coordinate activities to support efficient service and kitchen operations.
• Maintain high health standards when cleaning work areas and equipment.
• Clean and sanitize work areas at the beginning, during, and at the end of each shift.
• Work with the Sous Chef 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.
• Follow hotel work rules, procedures, policies, and the employee handbook.
• Accommodate schedule changes and shifts needed to meet fluctuating business demands.

Benefits

• Health insurance.
• Dental insurance.
• Vision insurance.
• Leaves of absence.
• Retirement plans.
• Paid time off.
• Hotel room discounts.
• Daily pay access, allowing employees to receive earnings on the same day they work.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed