Hotel Line Cook: Elevate Guest Dining in Fast-Paced Kitchen

Concord Hospitality Enterprises; Washington (District of Columbia); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Competitive wages

Medical/dental/vision

Life Insurance

401(k) match

Tuition assistance

Discounted room rates

Training & development

Job summary

Concord Hospitality Enterprises is seeking a Hotel Line Cook in Washington, DC to deliver consistently high-quality dishes by following brand recipes and maintaining safe temperatures. Your plating and presentation will tempt our guests and reflect the brand’s standards.

Responsibilities include documenting containers, managing rotation per SOP, ordering pars, and staying productive in a fast-paced kitchen while communicating clearly with the team.

Qualifications

• Prior culinary or kitchen experience preferred.
• Strong knowledge of food safety and sanitation standards.
• Ability to work efficiently in a fast-paced environment.
• Excellent organizational and communication skills.
• Flexibility to work varied shifts, including weekends and holidays.
• Commitment to guest satisfaction and teamwork.

Responsibilities

• Prepare food of consistent quality by following brand recipe cards.
• Properly document all food containers and adhere to rotation standards per SOP.
• Practice safety standards at all times to maintain a safe work environment.
• Report to work in a clean uniform, on time, and ready to serve.
• Cook orders with attention to guest requests and special needs in a positive manner.
• Be proactive with ordering, pars, food preparation, and equipment upkeep to eliminate service obstacles.

Skills

Culinary skills

Attention to detail

Teamwork

Communication

Food safety

Job description

Concord Hospitality Enterprises is seeking a Hotel Line Cook in Washington, DC to deliver consistently high-quality dishes by following brand recipes and maintaining safe temperatures. Your plating and presentation will tempt our guests and reflect the brand’s standards.

Responsibilities include documenting containers, managing rotation per SOP, ordering pars, and staying productive in a fast-paced kitchen while communicating clearly with the team.