Banquets Line Cook I — Grow in a World‑Class Kitchen

BENCHMARK; United States; On-site; USD 28,000 - 40,000; Full time

Job summary

Pyramid Global Hospitality is seeking a Cook for The Potomac Hotel in Washington, DC. You will assist the Chef in producing meals for various dining outlets, supporting banquet and kitchen operations, and maintaining high standards of food quality.

Join a world-class culinary team at a landmark hotel, working with seasonal menus and a strong focus on reducing waste, guest satisfaction, and professional growth within a diverse hospitality portfolio.

Qualifications

• Active Food handler’s certification or the ability to get it.
• Must be willing to work a variety of day/night and weekend shifts.
• Requires strong organizational skills.
• Must be able to work independently.
• Able to be on your feet for long periods of time.
• Able to lift at least 50 pounds.
• At least 21 years of age.
• Have a desire to exceed expectations and bring energy to the team.

Responsibilities

• Develop knowledge of cooking procedures (grill, sauté, fry).
• Experience with knives and kitchen equipment.
• Recreate and refine recipes to maintain quality.
• Maintain consistent food preparation across stations.
• Minimize food waste via cross-utilization.
• Collaborate with a world-class culinary team.
• Set up workstations with all ingredients and equipment.
• Prepare ingredients (chopping, peeling, trimming).
• Maintain a sanitized, orderly kitchen environment.
• Store food and other items properly to safety standards.
• Ensure ingredients meet quality expectations.

Skills

Food handler certification

Flexible shifts

Organizational skills

Independent worker

Physical stamina

Lift 50 lbs

21+ years old

Energetic personality

Job description

Pyramid Global Hospitality is seeking a Cook for The Potomac Hotel in Washington, DC. You will assist the Chef in producing meals for various dining outlets, supporting banquet and kitchen operations, and maintaining high standards of food quality.

Join a world-class culinary team at a landmark hotel, working with seasonal menus and a strong focus on reducing waste, guest satisfaction, and professional growth within a diverse hospitality portfolio.