Line Cook 1- at CUT, by Wolfgang Puck
Line Cook 1
CUT by Wolfgang Puck at Rosewood Washington DC
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu.
Overview: Plan, prep, set up and provide quality service in all areas of food production to include, but not limited to hot menu items, line specials, displays/ presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock and hot station items in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, ensuring that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements of work areas and equipment.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Meet with Sous Chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Plan, prep, set up and provide quality service in all areas of hot and cold food production.
Complete opening duties: Set up workstation with required mis en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies and ensure everything complies with standards.
Check production schedule/list and pars and review with Sous Chefs and establish priority items for the day.
Inform the Sous Chef of any supplies that need to be order for the next day's tasks.
Transport supplies to and from the storeroom and refrigerators and stock in designated areas using the FIFO system and maintain proper organization.
Inspect and maintain your cleanliness and organization of the line and workstations frequently; rectify any deficiencies. Maintain your workstation throughout the shift.
Start prep work and production of items needed for the day.
Select, clean, prepare and ability to cook meat, seafood and vegetables.
Able to read recipes and prepare all dishes following recipes and yield guidelines, according to department standards.
Inform the Sous Chef of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Sous Chefs of any excess items that can be used in daily specials or elsewhere.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables routinely.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean up a more efficient process.
Breakdown workstation and complete closing duties according to department standards:
Return and rotate all food items to the proper storage areas.
Wrap, cover, label and date all items being put away.
Organize, clean and wipe down all storage and food prep areas, reach-ins/walk-ins and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of station and fill out prep list for next day and review with the Sous Chefs before leaving.
Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow associates.
Always communicate with Sous Chef when leaving your station.
Other duties as assigned by the chef
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.Job Requirements: Qualifications:
Experience: Minimum three – four years’ experience as a Line Cook at a 4- or 5-star hotel or restaurant.
Education: High school diploma/ equivalent education and culinary training certificate preferred.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Schedule: Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
Technical Skills: Ability to follow restaurant and hotel standards, policies and procedures with all kitchen associates; ability to prioritize and organize work assignments; ability to perform and follow up with corrections where needed; ability to stay motivated and to work cohesively with co-workers as part of a team; ability to promote positive work relationships with associates and other departments; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work various shifts, 8-12 hours a day, 5-7 days per week, noisy and sometimes close working conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to operate, clean and maintain all equipment required in job functions; ability to follow and comprehend recipes; ability to expand and condense recipes; ability to perform job functions;
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.
Licenses & Certifications: Valid ServSafe Food Protection Certificate See description
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