Full-Time Line Cook- DoubleTree by Hilton Mclean Tysons: Weekly Pay

B.F. Saul Company Hospitality Group•McLean, 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 seeking a talented Cook for their AM shift at the DoubleTree by Hilton McLean Tysons. The role involves preparing and cooking food 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 company fosters a culture of unlimited career opportunities, job enrichment, and a supportive environment, offering benefits like premium healthcare insurance, a 401(k) plan with company match, paid time off, hotel discounts, and education reimbursement.

Requirements

High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
1 year of progressive cook or kitchen experience required.
Must be detail-oriented.
Must have the ability to communicate well with all levels within and outside the organization.
Must 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

Experience in a Hotel Setting preferred.
2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

Ensure the highest level of food quality and production to standards.
Conduct daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
Recognize opportunities for improvement and implement necessary changes.
Develop standard operating procedures to maximize quality.
Ensure food preparation and delivery standards are met for banquet events and all outlets (restaurant, room service, concierge, a la carte).
Ensure outstanding presentation through use of records and photographs, and monitor plate set-ups against photo-record standards.
Follow procurement guidelines and apply good business judgment to control food cost while maximizing food and beverage revenue.
Manage and maintain company assets within budget guidelines and to prolong the life of company resources.
Ensure guest satisfaction by meeting food and beverage standards.
Identify and address guest concerns in a timely and efficient manner.
Work with kitchen staff to model operational standards, adhering to ticket times while maintaining high food quality.
Lead by example with food safety standards and food storage.
Maintain quality food, beverage, and kitchen/restaurant standards per company, brand, and regulatory requirements.
Ensure a clean and safe work environment and follow all company procedures for guest/team member incidents.
Demonstrate effective self/workload management.
Exhibit clear written and verbal communication skills.
Promote collaboration and a positive, professional work environment.
Adhere to all company Standard Operating Procedures.