PM Line Cook - WREN Tysons

B. F. Saul Company Hospitality Group is a prestigious subsidiary of the largest private real estate company in the Washington, D.C. area, with a rich legacy spanning over 130 years. This esteemed group operates more than 20 business-class hotels, boasting affiliations with renowned brands such as Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. Additionally, it manages iconic properties like The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. With a workforce exceeding 1,000 passionate hospitality professionals, the group is dedicated to delivering exceptional service and unforgettable guest experiences in a variety of hospitality settings.

One of the group’s celebrated establishments is Wren, a bar and restaurant inspired by the Japanese concept of izakaya, encouraging a relaxed, social environment where guests can connect over thoughtfully prepared food and drink. The name 'Wren' not only signifies 'love' in Japanese, reflecting the cultural influence on the establishment’s spirit, but also evokes the friendly and lively essence of the wren bird. Chef Yo Matsuzaki leads the kitchen with a focus on locally sourced ingredients, creatively blending Japanese street food with modern American culinary traditions. Signature dishes range from fresh oysters and sashimi to inventive options like baby beet salad with yuzu pistachio vinaigrette and grilled Mishima wagyu steak. Complementing the dining experience, the bartenders offer expertly crafted cocktails alongside a curated selection of local beers and wines, enriching every visit, from casual happy hours to romantic dinners or after-theater drinks.

The role being offered is that of a cook, an essential position responsible for preparing and cooking food items in alignment with Wren’s rigorous quality standards. This position entails supporting fellow cooks, maintaining compliance with health and safety regulations, and contributing to the achievement of financial targets and high guest satisfaction. The successful candidate will oversee food quality and production, performing daily line checks and quality audits while fostering continual improvements and developing standard operating procedures for maximum consistency and excellence. The cook will ensure all food preparation and presentation meet the high standards not only of the restaurant but also of banquet events and other service outlets such as room service and concierge.

Additionally, this role requires managing food cost controls responsibly by adhering to B. F. Saul Company Hospitality Group’s procurement guidelines, thereby maximizing revenue while protecting company assets. The cook must be a proactive ambassador of guest service, addressing any guest concerns promptly and working collaboratively with kitchen staff to maintain swift ticket times alongside superior food quality. Maintaining food safety, proper storage, and a spotless working environment are crucial, as is complying with local and federal regulations.

Workload management and professional communication skills are vital, as the cook will promote a harmonious and productive team environment while strictly following established operational procedures. Candidates should be prepared for physically demanding duties, including lifting, standing, and managing multiple priorities in a fast-paced setting.

The position requires a high school diploma or GED as a minimum, with a preference for candidates holding a college or culinary degree or possessing equivalent professional kitchen experience. At least two years of progressive cooking or kitchen experience is necessary, particularly in environments that mirror the standards of a high-quality restaurant or hotel. The salary is competitive and commensurate with qualifications, experience, and certifications, supplemented by an extensive benefits package. B. F. Saul Company Hospitality Group fosters an inclusive workplace and is an equal opportunity employer committed to diversity and hiring veterans and individuals with disabilities.