Cook

Holiday Inn Washington Dulles Airport; Virginia (MN); On-site; USD 24,108 - 25,485; Full time

Job summary

Holiday Inn Washington Dulles Airport is seeking a PM/Evening Shift Cook responsible for preparing food to high brand standards while ensuring guest satisfaction. This role includes managing food quality, cost control, and leading safety and risk management efforts within the kitchen.

The ideal candidate will have 2+ years of cooking experience, preferably within a hotel or restaurant environment, and will need to demonstrate excellent communication and organizational skills.

The position offers competitive pay of $17.50 - $18.50 an hour with opportunities for growth.

Qualifications

• 2+ years of progressive cook or kitchen experience required.
• Ability to lift 50 pounds regularly and work extended hours.
• Preference for 2 years as a cook in a restaurant or hotel.

Responsibilities

• Ensure highest level of food quality and production.
• Manage food costs following Holiday Inn procurement guidelines.
• Address guest concerns efficiently.

Skills

Attention to detail

Communication skills

Problem-solving

Ability to manage multiple priorities

Education

High school diploma or GED

Culinary degree or equivalent experience

Job description

B. F. Saul Company Hospitality Group is a subsidiary of a leading regional real estate company operating over 20 business‑class hotels, and we are looking for a PM/Evening Shift Cook.

This position is responsible for preparing and cooking food items in accordance with Holiday Inn brand high quality standards. It provides support to other cooks, enforces compliance with health regulations, and helps ensure achievement of overall financial results, guest satisfaction and positive team member relations.

Responsibilities

• Food Quality and Production: Accountable for ensuring the highest level of food quality and production to standards. Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary. Recognizes opportunities for improvement, and implements the necessary changes. Develops standard operating procedures to maximize quality. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge and a la carte service.
• Presentation / Menu Changes: Ensures outstanding presentation through use records and photographs, and monitors that plate set‑ups meet the photo‑record standards.
• Cost Control: Follows Holiday Inn procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner.
• Safety / Risk Management: Leads by example with food safety standards and food storage. Maintains quality food, beverage and kitchen/restaurant standards per Holiday Inn brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all Holiday Inn procedures for guest/team member incidents.
• Self / Workload Management: Demonstrates clear written and verbal communication skills. Promotes collaboration and a positive, professional work environment. Adheres to all Holiday Inn Standard Operating Procedures.

Required Skills and Experience

• High school diploma or GED required.
• College and/or culinary degree or equivalent experience required.
• 2+ years of progressive cook or kitchen experience required.
• Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem‑solve with team members.
• Must be able to manage multiple priorities in a fast‑paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout the 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.
• Prefer 2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

$17.50 - $18.50 an hour

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