Prep Cook- Staff Meal at CUT Restaurant by Wolfgang Puck

Competitive Benefits:

Medical, Dental, Vision Benefits

Free Parking (if available)

Competitive Pay Rates

401k Plan and up to 3% match after 1 year

Paid Time Off (Vacation, Holidays, Sick and more)

Complimentary Room Nights- up to 12 after 3 months

Restaurant Discount- 50% off F&B after 3 months

Complimentary Meal during your shift

Life Insurance and AD&D Complimentary

Short-Term Disability Complimentary

Long-Term Disability

Pre-tax commuter benefits

Flexible schedules

Tuition Reimbursement up to $500 per year after 1 year of service

A clear career pathway - career advancement opportunities

Prep Cook 1- (Staff Meal) at CUT Restaurant by Wolfgang Puck

Overview: Plan, prep, set up and provide quality service in all areas of food production to include, but not limited to hot / cold menu items, line specials, displays/ presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock and preparing staff meal for all associates in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas, employee cafeteria and equipment.

Job Description:

• 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.
• Able to read recipes as outlined and provided by culinary management team. Prep all dishes and tasks following recipes and yield guides, according to department standards.
• Plan, prepare and maintain employee family meal and cafeteria setup per Canal Café cafeteria standard operating procedures and standards.
• Frequent upkeep, monitoring and rotation of cafeteria food during open hours.
• Work with the Chefs to plan and organize daily, weekly and monthly family meals.
• Plan, prep, set up and provide quality service in all areas of food production in accordance with standards and specifications set by the Chef team.
• 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 Chefs and establish priority items for the day.
• Inform the Chefs of any supplies that need to be ordered for the next day's tasks.
• Transport supplies to and from the storeroom, 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.
• Inform the Chefs of any shortages before the item runs out.
• Communicate any assistance needed to the Chefs to ensure optimum efficiency.
• Inform the Chefs of any excess items that can be used in daily specials or elsewhere.
• Minimize waste and maintain controls to assist with food cost.
• Disinfect and sanitize cutting boards and worktables routinely.
• Transport empty, dirty pots and pans to the pot wash station.
• 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.
• Review prep pars with the Chefs before leaving.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• Always communicate with the Chef when leaving your station.
• Other duties as assigned by the Chefs

*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.

Qualifications:

Experience: Minimum 1 to 2 years' experience as a prep cook at a 4- or 5-star hotel or restaurant.

Education: High school diploma or equivalent education and culinary certification 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, 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 to 9 hours a day, 5 to 6 days per week depending on business needs, 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 up a minimum of 35 pounds.

Licenses & Certifications: Valid ServSafe Food Protection Certificate preferred.

Pay Rate: 18.00/hour

*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.