Line Cook: Fine-Dining Prep & Craft — 401K & PTO

Rosewood Washington, D.C.; Washington (District of Columbia); On-site; USD 29,000 - 33,000; Full time

Benefits offered by this job

Competitive pay

401K Plan and match

Paid Time Off

Complimentary Room Nights

Restaurant Discount 50%

Complimentary Meal during shift

Job summary

Rosewood Washington, D.C. is seeking an experienced Line Cook to join our team at CUT by Wolfgang Puck in Georgetown. You will plan, prep, and execute hot and cold dishes, ensuring quality and consistency in a luxury hotel setting.

The role requires 3-4 years in high-end kitchens, flexible scheduling, and a ServSafe certificate. You will work closely with Sous Chefs to maintain standards, train junior staff, and support the dining room during peak service periods.

Qualifications

• Minimum three-four years' experience as a Line Cook at a 4- or 5-star hotel or restaurant.
• High school diploma/equivalent and culinary training preferred.
• Ability to follow recipes, maintain cleanliness, and work under pressure.
• Flexible schedule including days, evenings, overnights, weekends and holidays.
• Valid ServSafe Food Protection Certificate.

Responsibilities

• Plan, prep, set up and provide quality service on hot and cold items.
• Maintain sanitation, organize work areas, and adhere to safety guidelines.
• Review production with Sous Chefs and ensure timely par levels.
• Assist with opening/closing duties and station turnover.
• Communicate shortages and assist during busy periods.

Skills

Experience

Attention to detail

Teamwork

Shift flexibility

English proficiency

Education

High school diploma or equivalent

Job description

Rosewood Washington, D.C. is seeking an experienced Line Cook to join our team at CUT by Wolfgang Puck in Georgetown. You will plan, prep, and execute hot and cold dishes, ensuring quality and consistency in a luxury hotel setting.

The role requires 3-4 years in high-end kitchens, flexible scheduling, and a ServSafe certificate. You will work closely with Sous Chefs to maintain standards, train junior staff, and support the dining room during peak service periods.