Lead Cook/ Tournant- at CUT, by Wolfgang Puck
Job Description Lead Cook/ Tournant CUT by Wolfgang Puck at Rosewood Washington DC One of the most sought-after steak restaurants in the world is hiring. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood. CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu. Overview: Plan, prep, set up and provide quality service in all areas of hot food production to include, but not limited to hot menu items, hot line specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Job Description: - Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19. - 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. - The ability to work all kitchen stations both hot, cold and butcheryin accordance with the restaurant standards and plating guide specifications. Plan, prep, set up and provide quality service at all stations and areas of hot and cold food production. - 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 Sous Chefs and establish priority items for the day. - Inform the Sous Chef 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. - Start prep work and production of items needed for the day as business demands. - Fulfillment of daily prep and production list - Select, clean and prepare meat, seafood and vegetables. - Able to read recipes and prepare all dishes following recipe and yield guidelines, according to department standards. - Inform the Sous Chef of any shortages before the item(s) runs out. - Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. - Inform Sous Chefs of any excess items that can be used in daily specials or elsewhere. - Minimize waste and maintain controls to attain forecasted food cost. - Disinfect and sanitize cutting boards and worktables routinely. - Transport empty, dirty pots and pans to the pot wash station. - Direct and assist Stewards in order to make clean up a more efficient process. - Breakdown workstation and complete closing duties according to department standards. - Return & 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. - Restock items that were depleted during the shift. - Review status of station and fill out prep list for next day and review with the Sous Chefs before leaving. - Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow associates. - Work with the Sous Chef and Executive Chef, helping with various culinary duties and stations in the kitchen. This position requires a variety of culinary skills but also the ability to quickly shift focus. - The ability to perform some management tasks, such as training cooks, setting the production flow and managing inventory is required. - Other duties as assigned by the Executive chef and Sous 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.