Cook I — Culinary Craft in Luxury Hotel Kitchen

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

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