Cook 1- Seasonal

Viceroy Hotels and Resorts; Washington (District of Columbia); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player in luxury hospitality seeks a motivated Seasonal Line Cook to join their dynamic culinary team. This role offers the opportunity to thrive in a fast-paced environment, preparing high-quality dishes and ensuring food safety standards are met. As part of a vibrant dining destination, you will contribute to creating memorable experiences for guests while honing your culinary skills. If you are passionate about food and enjoy working in a creative kitchen setting, this is the perfect opportunity for you to shine and grow in your culinary career.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required with knowledge of various cooking techniques.

Responsibilities

• Prepare high-quality dishes according to recipes and presentation standards.
• Maintain cleanliness and organization in all kitchen areas.
• Follow all health and safety regulations in food preparation.

Skills

Culinary Skills

Food Safety Knowledge

Time Management

Teamwork

Attention to Detail

Education

High School Diploma

Culinary Experience

Tools

Kitchen Equipment

Food Storage Systems

Job description

Viceroy Hotels

Viceroy Hotels & Resorts inspires travelers with one-of-a-kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. A leader in modern luxury, Viceroy’s vibe-led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Location

Viceroy Washington DC personifies the eclectic Logan Circle neighborhood as home to a diverse and genuine collection of artists and urban innovators. Located off the vibrant 14th Street Corridor, steps from unique shops, galleries, bars, and restaurants, Viceroy Washington DC is poised to act as a thoughtful host among the city’s liveliest and artful locations.

Overview

Hush Rooftop and Dovetail Restaurant are seeking a motivated, dependable, and passionate Seasonal Line Cook to be part of our dynamic culinary team during our peak season. As two of the area's neighborhood dining destinations—Hush offering a vibrant rooftop experience and Dovetail known for its refined yet approachable cuisine—we’re looking for a cook who thrives in fast-paced environments and brings energy, precision, and creativity to every dish. The line cook will be responsible for preparing high-quality dishes in accordance with our recipes and presentation standards, ensuring food safety and cleanliness protocols are strictly followed.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets as required, following specifications on Banquet Event Orders.
• Prepare and service food as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Perform other reasonable job duties as requested by Supervisors and/or Managers.
• Meetings: Daily Operation Stand Up, Monthly Department Meetings, One-on-One Meetings with supervisor.
• Make certain that you have all the supplies necessary to execute service.
• Participate in the preparation of the storeroom requisitions.
• Assure all equipment (ovens, grills, burners, salamanders, and fryers) is ready for use.
• Station ready with all supplies & cooking utensils.
• Review each line item and check the amount on hand.
• Make sure sanitation adhered to including HACCP documentations.
• Check par amount and ensure that line is ready for service.
• Communicate production progress to the chef de partie or chef on duty.
• Create professional working relationships amongst all fellow colleagues.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and proper use of each.