B.F. Saul Company Hospitality Group

Cook - The Hay-Adams

Washington, D.C

Sponsorship not specified$20k-$30kDetected 14 days ago

About the role

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.
John's Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence.

Responsibilities

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Minimize waste and maintain controls to attain forecasted food cost.

Requirements

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard.
The requirements listed below are representative of the knowledge skill and/or ability required.
Should have a minimum of 1-2 Years of experience as Line Cook in Hotels with similar Style and Standards.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Set up workstations with required mis en place, tools, equipment and supplies according to standards. b.
Perform any other reasonable duties as required and directed.
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School diploma or equivalent vocational training certificate
certification of culinary training or apprenticeship preferred. License/Certification: Food handling certificate. Experience: Should have a minimum of 1-2 Years of experience as Line Cook in Hotels with similar Style and Standards. Basic Expectations: 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. Shows interest in participating in menu planning, is bright, organized, quality and detail oriented. Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills: 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. Mathematical Skills: Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals. Reasoning Ability: 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. Physical Ability: 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. Standards of Conduct: The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.
The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Nice to have

High School diploma or equivalent vocational training certificate
certification of culinary training or apprenticeship preferred.

Skills

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.
Mathematical
Reasoning Ability: 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.
Basic computer skills.
Physical Ability: 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.

Compensation

$20k-$30k

Benefits

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain proper storage procedures as specified by Health Department and hotel requirements.

Company info

The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.

Equal opportunity

Employer/Veterans/Disabled

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