LINE COOK 1- AT CUT, BY WOLFGANG PUCK

Job Title Line Cook 1- at CUT, by Wolfgang Puck Education High School Location Rosewood Washington, D.C. - Washington, DC, DC 20007 US (Primary)

Compensation Currency USD 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.

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. Job Requirements Qualifications :

Experience : Minimum three four years experience as a Line Cook at a 4- or 5-star hotel or restaurant.

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 days, evenings, overnight, 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