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We are looking for several Cook positions to include-
Cook 1, Cook 2, Cook 3, Butchers, Pastry Cooks, Prep Cooks, Overnight Cooks and more...
CUT by Wolfgang Puck
One of the most sought after steak restaurants in the world will make its DC debut this spring. 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 serve custom artisan cocktails, wine, beer and an extensive food menu. An intimate 14-seat private dining space also will be available for special events, meetings and celebrations.
The following are specific responsibilities and contributions critical to the successful performance of the position:
Set up work station with required mis en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, 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 work and follow-up actions required with the Supervisor before leaving.