Line Cook

Cambria Hotel Washington D.C. Navy Yard Riverfront 69 Q Street SW Washington, DC 20024, USA Description Position: Line Cook Location: Croix Rooftop at the Cambria Hotel DC Navy Yard Riverfront Department: Food & Beverage Reports to: Restaurant Manager - Supervisor Compensation/Pay Range: $23.00 per hour - $25.00 per hour Our line cooks at Croix Rooftop are responsible for meticulously planning, prepping, and setting up food production for all food and beverage (F&B) outlets within the hotel. This role involves creating detailed preparation schedules, ensuring that all ingredients are fresh and properly stored, and coordinating with other kitchen staff to maintain a smooth workflow. Cooks must also adhere to all safety and sanitation guidelines, ensuring that the kitchen remains clean and organized at all times. Additionally, they play a key role in menu development, contributing ideas for new dishes and ensuring that all food items meet the hotel's high standards of quality and presentation. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment. *Candidate must have weekend availability Essential Functions Complete various assigned production and preparation tasks. Ensure that all production equipment is working. Report any problems immediately to the supervisor. Refer any guest problems or complaints to the Executive Chef. Prepares and arranges food according to standardized recipes. Continually updates knowledge of hotel recipes, food preparation, and presentation. Store and handle food properly by following HACCP procedures.Report and document any observed safety hazards, conditions, or unsafe practices and procedures to management immediately. Coordinate activities so that the service and kitchen run efficiently. Maintain high health standards when cleaning the work area and equipment. Ensure work areas are properly cleaned and sanitized at the beginning, during, and at the end of the shift. Work closely with the Food and Beverage Manager to create new menu items for the cook-to-order line. Date and label prepared products for rotation. Requisition food products from the storeroom. Follow proper check-handling and food-issuing procedures. Exercise and maintain daily kitchen cleanliness to provide a safe, organized workspace. Additional Responsibilities Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook. The hotel operates 24 hours a day, 7 days a week. Department schedules must accommodate fluctuating business demands, and employees may be asked to work shifts other than those they prefer or normally work. Education and Experience Prior cooking experience required. Experience in menu planning and development. Familiarity with food safety and sanitation standards Skills and Abilities Ability to stand for long periods of time. Ability to lift, push, and pull objects up to 30 pounds. Operational knowledge of kitchen equipment. Ability to work well under pressure in a fast-paced environment Benefits and Perks Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, hotel room discounts, and MORE! Through this selection of benefits and perks, we strive to provide employees with options that enhance their quality of life at work and beyond. *minimum 32 hours/week to qualify We also offer daily pay access, which lets you receive your earnings the same day you work, empowering you to manage your finances easily and confidently. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr DHS Brand