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Job Overview
Employment Type
Temporary
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
inclusive work culture
Job Description
B. F. Saul Company Hospitality Group is a distinguished subsidiary of the largest private real estate company based in the Washington, D.C. area with a rich history exceeding 130 years. The company operates a diverse portfolio of more than 20 business class hotels under some of the most recognized brands in the hospitality industry, including Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. The group also manages signature properties such as The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. With a dedicated team of over 1,000 hospitality professionals, B. F. Saul Company Hospitality Group is committed to... Show More
Job Requirements
- High school diploma or GED required
- College and/or culinary degree or equivalent experience required
- 2+ years of progressive cook or kitchen experience required
- Must be detail oriented
- Must have strong communication skills
- Ability to problem-solve with team members
- Ability to manage multiple priorities in a fast-paced environment
- Ability to lift, push, and pull up to 50 pounds regularly
- Ability to work extended hours with physically demanding responsibilities
- Prefer 2 or more years as a cook in a similar size or reputable restaurant or hotel
Job Qualifications
- High school diploma or GED
- College and/or culinary degree or equivalent experience
- Minimum 2 years of progressive cook or kitchen experience
- Detail oriented with strong communication skills
- Ability to problem-solve and manage multiple priorities
- Ability to lift, push, and pull up to 50 pounds regularly
- Experience in a similar size or reputable restaurant or hotel preferred
Job Duties
- Ensure highest level of food quality and production to standards
- Perform daily line checks and ongoing audits of food consistency and quality
- Implement standard operating procedures to maximize food quality
- Ensure food preparation and delivery standards are met for banquet events and all service outlets
- Ensure outstanding food presentation and monitor menu changes
- Control food cost following procurement guidelines while maximizing food and beverage revenue
- Address guest concerns promptly and maintain high food quality and ticket times
- Lead by example with food safety standards and food storage
- Maintain clean and safe work environment
- Manage workload effectively and promote collaboration and professionalism
- Adhere to all standard operating procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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