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7F5221C77560A15C
Cook II
Property Name
Lansdowne Resort
Job Title
Cook II
Location
Virginia-Northern
Company Name
City
Leesburg
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook, Cook - Prep

Employees at Lansdowne Resort are carefully selected, not hired. Here, you will experience how to deliver quality hospitality and provide exceptional customer service that will meet and exceed all of the expectations of our loyal guests. Lansdowne Resort is the preeminent resort and golf club experience in Northern Virginia. A recipient of the AAA Four Diamond Award in every year of its existence, this Virginia resort combines world-class service, urban style, understated luxury and premium amenities. Located in the heart of DC Wine Country and just 30 minutes away from the Nation's Capital, Lansdowne is managed by Destination Hotels & Resorts, one of the premier hotel management companies in the country.

We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization, while accepting full responsibility and accountability. We strive to create a work place culture that values family, work life balance, and community. We help develop our associates and provide support for them to be professionally successful and to have future growth opportunities predicated on that success.

This is your invitation to join us and build a career. Our destination is where your journey begins.

Job Description


Job OverviewThis position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.Essential Functions
  • Maintain cleanliness, sanitation and organization of assigned work areas
  • Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Prepare all menu items following recipes and yield guide
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
  • Inform Head Cook of any excess items that can be used in daily specials or elsewhere
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements
  • Minimize waste and maintain controls to attain forecasted food cost
  • Review status of work and follow-up actions required with the Head Cook before leaving

Job Requirements


  • Previous experience required
  • A minimum formal education of a high school diploma
  • Should have any required certification to Handle Food
  • Excellent customer service focus and communication skills
  • Should be able to read, speak and write in English