Lead Cook (MD)
Property Name:
Hilton Garden Inn Bethesda
Job Title: 
Lead Cook (MD)
Location: 
Maryland-Montgomery County
Company Name: 
Hilton Garden Inn Bethesda
City: 
Bethesda
Work Permit?: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position?: 
Salary: 
Bonus Pay: 
Accommodation: 
Address: 
Fax: 
Email: 
Phone: 

Donohoe Hospitality Services (DHS) is an independent hotel management company that manages full-service and limited-service hotels under the Marriott, Hilton and Intercontinental Hotels Group brands. Currently, Donohoe Hospitality Services manages and has under development over two thousand hotel rooms representing $500 million in hotel assets and is ranked in the top thirty-five management companies nationally by total revenues. DHS is a wholly owned subsidiary of The Donohoe Companies, Inc.

The Donohoe Companies (TDC) is an organization that has a history of business success and civic achievement in the District of Columbia, Maryland and Virginia. Founded in 1884, TDC has grown to be one of the largest (ranked in the top fifty) private companies in the metro area. At Donohoe, we've known for over 120 years that it's our employees that have made us one of the oldest and most stable private employers in Washington, D.C.

Here at Donohoe Hospitality Services, we bring our own high standards of quality to the table; we invite you to bring yours!

Full-time employee benefits include: 401K w/ employer match, medical, dental, vision, leave time, guestroom discounts, trade discounts, training and more.

DHS is an equal opportunity employer.

Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.

LINE COOK

Position Summary:

Responsible for planning, prepping and setting up food production for all F&B outlets.

Essential Functions:

1. Complete various assigned production and preparation tasks.
2. Ensure that all production equipment is working. Report any problems immediately to supervisor.
3. Refer any guest problems or complaints to Executive Chef.
4. Prepares and arranges food according to standardized recipes.
5. Continually updates knowledge of hotel recipes, food preparation and presentation.
6. Store and handle food properly by following HACCP procedures.
7. Report and document any observed safety hazards, conditions or unsafe practices and procedures to management immediately.
8. Coordinate activities so that service and kitchen runs efficiently.
9. Maintain high health standards in the cleaning of work area and equipment.
10. Ensure work areas is properly cleaned and sanitized at the beginning, during and at the end of the shift.
11. Work closely with Sous Chef to create new menu items for cook to order line.
12. Date and label prepared products for rotation.
13. Train staff members as directed
14. Requisition food products from the storeroom.
15. Follow proper check handling/food issuing procedures.

Additional Responsibilities:

- Adhere to all work rules, procedures and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
- The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.

Education and Experience:

- Previous kitchen experience.

Skills and Abilities:

- Ability to stand for long periods of time.
- Ability to lift heavy objects.
- Operational knowledge of kitchen equipment.
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