Breakfast Line Cook at CUT Restaurant by Wolfgang Puck
Medical, Dental, Vision Benefits
Competitive Pay Rates
401k Plan and after 1 year up to 3% Match
Paid Time Off (Vacation, Holidays, Sick and more)
Complimentary Room Nights
Restaurant Discount- 50% off F&B
Complimentary Meal during your shift
Life Insurance and AD&D
Complimentary Short-Term Disability
Pre-tax commuter benefits
Tuition Reimbursement up to $500 per year
A clear career pathway to career advancement opportunities
About Rosewood Washington DC and CUT Restaurant
Ideally located in the charming neighborhood of Georgetown, alongside the historic C&O Canal, Rosewood Washington, D.C. features 55 rooms including 12 suites and six townhouses. The hotel, which opened in 2013, offers ample privacy, bespoke guest services and a tangible connection to the culture and traditions of the nation’s capital.
In addition to its enviable location, Rosewood Washington, D.C. presents its guests with peerless amenities and facilities. Overlooking the picturesque canal, CUT by Wolfgang Puck and CUT Bar surprise and delight with a creative, seasonally inspired menu and masterful libations. On the rooftop, CUT Above, a wraparound bar and lounge area boasts a stunning indoor/outdoor swimming pool and sweeping views of the Potomac River, Washington Monument, Roosevelt Island and the spires of Georgetown University. Fitness and spa services, private dining and meeting venues and a calendar of intriguing, curated events and occasions round out the hotel’s remarkable offerings.
It’s in the genes. Some just have it; a natural desire to deliver meaningful and heartfelt experiences. It’s a calling. At Rosewood Hotel Group we work instinctively and from the heart, to master and elevate our craft. Together, we push the boundaries to impart magic into every day. We care for people, and make it our purpose to build long-lasting, genuine relationships. Here, we do what we were born to do.
Here, we answer The Calling.
Breakfast Line Cook- Morning Shifts
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.
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.
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.
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.
Experience: Minimum one – four years’ experience as a Line Cook at a 4- or 5-star hotel or restaurant preferred.
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 mornings, 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, 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 preferred
Rosewood Washington DC requires all employees to be fully vaccinated against COVID-19, and applicants are required to submit proof of vaccination prior to starting employment. In accordance with the law, Rosewood Washington DC will accommodate employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, and applicants should contact the Director of Talent and Culture if they have questions about this requirement or wish to request an accommodation.