Remington Hotels - Washington, DC

posted about 1 month ago

Full-time - Entry Level
Washington, DC
Professional, Scientific, and Technical Services

About the position

The position involves preparing menu items according to established recipes and yield guides, ensuring high-quality food service in a hotel or restaurant environment. The role requires collaboration with the Sous Chef and other kitchen staff to maintain efficient operations and uphold health and safety standards.

Responsibilities

  • Prepare all menu items following recipes and yield guides.
  • Meet with Sous Chef/Station Cook I to review assignments and anticipated business levels.
  • Start prep work on items needed for the daily menu and assist Line Cooks throughout the shift.
  • Set up work station with required mis en place, tools, equipment, and supplies.
  • Breakdown work stations and complete closing duties at the end of the shift.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Follow food handling guidelines.

Requirements

  • 3 years' experience as a Line Cook at a hotel/resort or restaurant.
  • Ability to work all stations on the line.
  • Food handling certification required.
  • High work ethic and self-initiative.

Nice-to-haves

  • Enjoys working as part of a team that provides great experiences for guests.
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