Line Cook – Luxury Hotel Kitchen & Banquets

The Fairmont Washington, D.C, Georgetown; Washington (District of Columbia); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

Competitive rate

Paid time off

Health insurance

Dental and vision insurance

401K

Employee hotel rates

Learning programs

Career growth opportunities

CSR activities

Gym discounts

Employee assistance program

Discounted city bikes

Pet insurance

Life & AD&D insurance

Short-term disability

Job summary

Fairmont Washington, D.C., Georgetown in the West End seeks a talented line cook to uphold high standards across menus. Reporting to the Executive Chef/Sous Chef, you will prepare and serve all food items for a la carte and buffet, manage station prep, and ensure safety and sanitation.

You have 2-3 years kitchen experience in upscale settings, strong knife skills, and a culinary diploma is an asset. The position offers competitive hourly pay, PTO, health benefits, and growth opportunities within

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 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 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.

Skills

Kitchen experience

Knife skills

Communication skills

Teamwork

Education

Culinary diploma

Job description

Fairmont Washington, D.C., Georgetown in the West End seeks a talented line cook to uphold high standards across menus. Reporting to the Executive Chef/Sous Chef, you will prepare and serve all food items for a la carte and buffet, manage station prep, and ensure safety and sanitation.

You have 2-3 years kitchen experience in upscale settings, strong knife skills, and a culinary diploma is an asset. The position offers competitive hourly pay, PTO, health benefits, and growth opportunities within