You're Viewing 1 Of 95,000+ Jobs On OysterLink
New hospitality jobs added daily. Browse by role, pay, or location.
Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $28.38
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional development opportunities
Equal opportunity employer
Job Description
The Hay-Adams is a prestigious 5-star boutique hotel located in the heart of downtown Washington, D.C. Renowned for its rich historical significance and prime location surrounded by iconic landmarks such as the White House, St. John’s Church, and Lafayette Park, The Hay-Adams offers an unparalleled experience in luxury hospitality. This distinguished hotel is famous for its refined accommodations and its commitment to delivering exceptional guest services that exceed the expectations of the modern luxury traveler. Guests at The Hay-Adams enjoy an elegant atmosphere that seamlessly blends timeless charm with contemporary conveniences, making it the preferred choice for discerning visitors to... Show More
Job Requirements
- High school diploma or equivalent
- certification of culinary training or apprenticeship preferred
- food handling certificate
- 1-2 years experience as Line Cook in hotels with similar style and standards
- ability to handle busy a la carte service
- ability to plan, anticipate and prepare ahead for high volume
- good English communication skills
- basic mathematical skills
- ability to follow detailed instructions and work with minimal supervision
- physical ability to stand, walk, sit and lift 50 pounds
Job Qualifications
- High school diploma or equivalent vocational training certificate
- certification of culinary training or apprenticeship preferred
- food handling certificate
- minimum of 1-2 years experience as Line Cook in hotels with similar style and standards
- ability to handle busy a la carte service for Lafayette Restaurant, Off The Record and Private Dining
- ability to plan, anticipate and prepare ahead for high volume restaurant use
- interest in menu planning
- bright, organized, quality and detail oriented
- good working knowledge of English language with ability to read and comprehend instructions, short correspondence and memos
- ability to communicate effectively in English with guests, co-workers and management
- ability to add, subtract, multiply and divide in all units of measurement using numbers and decimals
- ability to apply common sense understanding to detailed instructions
- basic computer skills
- physical ability to stand, walk, sit and lift up to 50 pounds
Job Duties
- Maintain complete knowledge of correct maintenance and use of equipment
- use equipment and tools only as intended, properly and safely
- maintain and strictly abide by state sanitation/health regulations and hotel requirements
- meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- complete opening duties such as setting up workstations, inspecting tool cleanliness, checking production schedules and establishing priorities
- prepare all menu items following recipes and yield guides according to departmental standards
- inform the Executive Chef of foreseeable shortages, excess items, and communicate 86’d items and menu specials to Food and Beverage service staff
- maintain proper storage procedures as specified by health department and hotel requirements
- continue prep work after meal periods for the next service
- minimize waste and maintain controls to attain forecasted food cost
- perform any other reasonable duties as required and directed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: