Line Cook - The Hay-Adams
Company: The Hay-Adams
Location: Washington
Posted on: August 8, 2022
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Job Description:
Steeped in rich history and surrounded by the most iconic
institutions of our nation, The Hay-Adams is the downtown
Washington, D.C. hotel for discerning guests. Enveloped by views of
the White House, St. John's Church, and the scenic Lafayette Park,
the 5-star accommodations at The Hay-Adams are the embodiment of
refined residence. Marked by Washington, D.C.'s most accommodating
amenities and dedicated services, The Hay-Adams is the boutique
hotel of choice for the modern luxury traveler. The Hay-Adams
offers an exceptional guest experience that goes beyond a good
night's sleep.
Position Overview:
The Line/Round Cooks responsibility is to provide quality a la
carte service for lunch and dinner in the Lafayette, Off The Record
and Private Dining/ and depending the schedule get involved in
banquet and catering functions.
Essential Duties & Responsibilities
1. The Hay Adams Handbook, the department Standard Operating Manual
and our policies and procedures are part of this job
description.
2. Maintain complete knowledge of correct maintenance and use of
equipment; use equipment and tools only as intended, properly and
safely.
3. Maintain and strictly abide by state sanitation/health
regulations and hotel requirements.
4. Meet with the Executive Chef to review assignments, anticipated
business levels, changes and other information pertinent to the job
performance.
5. Complete Opening Duties:
a. Set up workstations with required mis en place, tools, equipment
and supplies according to standards.
b. Inspect the cleanliness and working conditions of all tools,
equipment and supplies.
c. Check production schedule and par.
d. Establish priority items for the day.
e. Inform the Executive Chef of any supplies that need to be
requisitioned for the day's tasks.
6. Prepare all menu items following recipes and yield guides,
according to departmental standards.
7. Inform the Executive Chef of any foreseeable shortages before
items run out.
8. Inform the Food & Beverage service staff of 86'd items and the
amount of available menu specials throughout the meal period.
9. Inform Executive Chef of any excess items that can be used in
daily specials or elsewhere.
10. Maintain proper storage procedures as specified by Health
Department and hotel requirements.
11. Continue prep work after the meal period for the next meal
service.
12. Minimize waste and maintain controls to attain forecasted food
cost.
13. Perform any other reasonable duties as required and
directed.
Qualifications:
To perform this job successfully an individual must be able to
perform each essential duty to a satisfactory standard. The
requirements listed below are representative of the knowledge skill
and/or ability required. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential
functions.
Education: High School diploma or equivalent vocational training
certificate; certification of culinary training or apprenticeship
preferred.
License/Certification: Food handling certificate.
Experience: Should have a minimum of 1-2 Years of experience as
Line Cook in Hotels with similar Style and Standards.
Basic Expectations: Able to handle busy a la carte service for
Lafayette Restaurant, Off The Record and Private Dining. Be able to
plan, anticipate and prepare ahead for high volume restaurant use.
Being asked to work on the line or work for banquets and catering
functions. Shows interest in participating in menu planning, is
bright, organized, quality and detail oriented.
Supervisory Responsibilities: This position has no supervisory
responsibilities.
Language Skills: Must have good working knowledge of the English
language ability to read and comprehend instructions, short
correspondence, and memos. Ability to communicate in English with
guests, co-workers and management to their understanding. Ability
to communicate in a second language is a plus.
Mathematical Skills: Must be able to add, subtract, multiply and
divide in all units of measurement, using numbers, common fractions
and decimals.
Reasoning Ability: Ability to apply common sense understanding to
carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in
standardized situations. Ability to perform job functions with
minimal supervision. Ability to work cohesively with co-workers as
part of a team. Basic computer skills.
Physical Ability: While performing the duties of this job the
employee is regularly required to talk and hear. The employee is
frequently required to stand, walk and sit. The employee must
regularly lift and/or move up to 20-30 pounds, and occasionally
lift and/or move up to 50 pounds.
Standards of Conduct:
The high ethical standards of The Hay-Adams must be upheld by all
members of the company. The policies relative to press relations,
equal opportunity, discrimination, sexual harassment, vendor
relations, etc., stated in the employee handbook and manuals are
inviolable. We pride ourselves on providing a professional caring
atmosphere for clients and all fellow employees and will achieve
this goal through responsible actions.
The Hay-Adams is proud to be an equal opportunity workplace
dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
PI186964675
Keywords: The Hay-Adams, Washington DC , Line Cook - The Hay-Adams, Hospitality & Tourism , Washington, DC
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