Cook I

Fairmont Hotels & Resorts; Washington (District of Columbia); On-site; USD 58,000 - 67,000; Full time

Benefits offered by this job

Competitive Rate

Paid Time Off

Medical, Dental, Vision Insurance

401K

Discounted hotel rates

Job summary

Fairmont Washington, D.C., Georgetown is seeking a skilled line cook to support the Executive/Sous Chef. You will prepare items for à la carte and buffet menus, maintain strict food safety and inventory controls, and ensure consistent quality across all dishes.

The role requires 2–3 years in a luxury kitchen, strong knife skills, and the ability to work under pressure in a fast-paced environment. Competitive pay and benefits are offered, with opportunities for growth within the property and

Qualifications

• 2-3 years kitchen experience in a 4 or 5 star hotel or reputable restaurant required.
• Strong knife skills and safe handling required.
• Diploma/Certification in a Culinary discipline an asset.
• Excellent communication skills, both written and verbal.
• Strong interpersonal and problem solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards.
• Maintain proper rotation of product/ labeling and storing of food to minimize wastage/spoilage.
• Ensure storeroom requisitions are accurate.
• Have full knowledge of all menu items, daily features and promotions.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance, cleanliness and use of equipment and utensils.
• Review the daily production sheets with the Sous Chef.
• Responsible for the day-to-day operations of your station/area.
• Liaise with Front of House Managers as needed.
• Adhere to standardized recipes and specifications to maintain consistency.
• Ensure station opening and closing procedures are carried out to standard.
• Comply with food safety guidelines in handling, storing, preparing and serving food.
• Prepare lists of food products required for station for Sous Chef order and approval.
• Ensure a clean and safe working environment and participate in health and safety initiatives.
• Cook orders as requested, including special requests regarding allergies/dietary restrictions.
• Start items prepared ahead of time and avoid over-preparing.
• Properly portion all items on assigned station.
• Check pars for shift use and determine necessary prep and line setup.
• Assist in prep work of vegetables and condiments for next shift.
• Return unused items to storage with date coverage.
• Assist in plating Banquet meals as assigned.
• Disinfect and sanitize cutting boards and worktables.
• Perform duties in other areas of Kitchen as assigned.
• Adhere to hotel environmental/sustainable policies and initiatives.

Skills

Kitchen experience

Knife skills

Communication skills

Problem solving

Reliability

Team player

Ability to work under pressure

Education

Culinary certification

Job description

Company Description

If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 406-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career.

Job Description

Reporting to the Executive Chef/ Sous Chef, responsibilities and essential job functions include but are not limited to the following:

Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Maintain proper rotation of product/ labeling and storing of food to minimize wastage/spoilage
• Ensure storeroom requisitions are accurate
• Have full knowledge of all menu items, daily features and promotions
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance, cleanliness and use of equipment and utensils. Use equipment only as intended.
• Review the daily production sheets with the Sous Chef.
• Responsible for the day-to-day operations of your station/area
• Liaise with Front of House Managers as needed
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Ensure that station opening and closing procedures are carried out to standard
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Follow all safety and sanitation policies when handling food and beverage
• Prepares lists of food products required for station for Sous Chef order and approval
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives.
• Cook orders as requested, including special requests regarding allergies/dietary restrictions.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Properly portion all items on assigned station.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in plating up Banquet meals as assigned.
• Disinfect and sanitize cutting boards and worktables.
• Perform duties in other areas of Kitchen as assigned.
• Adhere to all hotel environmental/sustainable policies and initiatives
• Duties may include different kitchen prep work, garde-manger, line, soups, hot side, cold side, banquets, colleague dining room, pastry, etc.

What’s In It For You

• Competitive Rate
• Paid Time Off
• Medical, Dental and Vision Insurance, 401K
• Employee benefit card offering discounted hotel rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities
• Discounted rates at in house gym
• Employee Assistance Program
• Discounted rates on local city bikes membership
• Discounted Pet Insurance
• Life & ADD insurance
• Short term Disability Insurance

Rate of Pay

$28.00-$32.00 per hour

Qualifications

• 2-3 years kitchen experience in a 4 or 5 star hotel or reputable restaurant required
• Strong knife skills and safe handling is required
• Diploma/Certification in a Culinary discipline an asset
• Excellent communication skills, both written and verbal
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending ladders, stairs and ramps

Our Values

Respect

We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.

Excellence

We make genuine connections, and we cherish every opportunity to make the people around us feel special.

Belonging

We celebrate our differences. We support each other and we always stand together.

Empowerment

We have authority to take initiative and anticipate moments that create unforgettable experiences.

Integrity

We build trust through mutual respect and being authentic.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Visa Requirements

• Applicants must be able to provide proof that they are legally able to work in the United States.

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Fairmont Washington, D.C., Georgetown is proud to be an Equal Opportunity Employer.

Additional Information

Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.