Line Cook

The Watermark Hotel; McLean (VA); On-site; USD 42,000 - 56,000; Full time

Job summary

B. F. Saul Company Hospitality Group is seeking a cook responsible for preparing and cooking food to the brand’s high standards. This role provides support to other cooks and ensures compliance with health regulations to drive guest satisfaction and financial results.

Ideal candidates have a high school diploma or GED, a culinary degree or equivalent, and 2+ years of progressive kitchen experience in a hotel or restaurant known for outstanding service.

Qualifications

• Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required.
• 2+ years of progressive cook or kitchen experience required. Prefer 2+ years as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

• Ensure highest level of food quality and production to standards.
• Perform daily line checks and audits of consistency and quality.
• Develop standard operating procedures to maximize quality.
• Ensure banquet and outlet food preparation and delivery standards are met.
• Follow procurement guidelines and control food costs.
• Support guest satisfaction by collaborating with kitchen staff and maintaining high standards.

Skills

Kitchen experience

Cook experience

Food safety knowledge

Hospitality service

Education

High school diploma/GED

Culinary degree or equivalent

Job description

B. F. Saul Company Hospitality Group

invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

B. F. SAUL COMPANY HOSPITALITY GROUP’S CORE VALUES BASED APPROACH – ONE TEAM!

Our Six core values that support our mission and form the foundation for our ways of working highlights the most important standards that we strive to achieve. Teamwork is fundamental.

1. Success: We maximize our potential and help guests and each other in meaningful ways. We own our results and achieve our goals

2. Respect: We act with integrity, fairness, and trust in everything we do

3. Collaboration: We are in this together. We look out for one another. We embrace teamwork, inclusion and support

4. Communication: We communicate consistently and transparently and provide genuine and open feedback

5. Fun and Encouragement: We encourage each other to make a difference. We foster appreciation, and spontaneous fun

6. Adapt and Change: We are creative, flexible, and open minded

B. F. SAUL COMPANY HOSPITALITY GROUP’S CORE VALUES

Our Big 3 highlights the most important standards that we strive to achieve.

1. Happy, professional team members who demonstrate aggressive friendliness.

2. A clean, crisp, safe property where everything works.

3. Guests and team members receive all that they expect . . . plus a little bit more.

Each team member is empowered to satisfy guests, ensuring their willingness to return.

Position Purpose

This position is responsible for preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides support to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive team member relations

Education, Skills & Experience

Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required.

Experience/Knowledge/Skills/Abilities: 2+ years of progressive cook or kitchen experience required. Prefer 2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service.

Position Competencies

• Customer focus


• Communication


• Decision quality


• Adaptability


• Teamwork


• Handles pressure well


• Problem solving


• Accountability / Drive forresults


• Attention to detail

Essential Duties and Responsibilities

Food Quality and Production: Accountable to ensure 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.

2. Presentation / Menu Changes: Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards. Knowledge of menu changes, use records, and photographs.

3. Cost Control: Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food costs while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.

4. 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. Works side by side with kitchen staff to model appropriate operational standards including adhering to ticket times while maintaining high food quality.

5. Safety/Risk Management: Leads by example with food safety standards and food storage. Maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state, and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.

6. Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures

Source: Hospitality Online