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Title

Line Cook 

About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy.


We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.  
EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Location Doi Moi  
Description

Execution of 1 or all 4 culinary stations including, Pantry, Noodle, Fry, and Grill stations

Full execution of designated station including station mise en place, prep, and plate presentation

Must have knowledge and willingness to help with sanitation, pot washing, dish room and dish machine operations as needed

Successfully complete food preparation of bulk recipes and all kitchen mise en place for timely menu execution according to the provided recipes

Understand and execute the menu and ingredient composition of all menu items according to the provided recipes

Restock the food service line and workstation with freshly prepared food products during all hours

Maintain a clean workstation area, including kitchen equipment, tables, and shelves

Can complete daily food receiving process. Has knowledge or willingness and ability to inspect, receive, and store all proteins, produce, dairy, and food

 

Español:

Ejecuciónde 1 o las 4 estaciones culinarias, incluidas las estacionesPantry,Noodle, Fry y Grill

Ejecucióncompleta de laestacióndesignada, incluida la puesta en marcha de laestación, lapreparacióny lapresentaciónde la placa

Debe tener conocimiento ydisposiciónpara ayudar con las operaciones de saneamiento, lavado de porras/cazuelas, lavavajillas y maquinas lavavajillas según sea lo necesario

Complete con éxito lapreparaciónde alimentos de recetas al por mayor ytodas las comidasen la cocina para laejecucióndelmenúsegún las recetas proporcionadas

Comprender y ejecutar elmenúy lacomposiciónde ingredientes de todos los elementos delmenúde acuerdo con las recetas proporcionadas

Reponga lalíneade servicio de alimentos y laestaciónde trabajo con productos alimenticiosreciénpreparados durante todas las horas

Mantenga unáreadeestaciónde trabajo limpia, que incluya equipos de cocina, mesas y estantes

Puede completar el proceso diario derecepciónde alimentos. Tiene conocimiento o voluntad y capacidad para inspeccionar, recibir y almacenar todas lasproteínasproductos,lácteosy alimentos

 
Position Requirements

Proficient in English or Spanish

Stand and work in constant motion for the entire shift

Be able to lift up to 50 lbs.

Have proficient knife and cooking skills. Training will be available to the right candidate

Be able to work in extreme temperatures including walk-in refrigerator

Ability to perform tasks with accuracy, speed, and attention to detail

Ability to read and follow cooking directions

Ability to remain calm in a fast-paced environment

Possess National Restaurant Association ServeSafe Certificate(Preferred)

1-3 years of experience cooking in a restaurant, hotel, or resort (Preferred)

 

Español:

Proficiente en español o inglés  

Pararse y trabajar en constante movimiento durante todo el turno 

Poder levantar hasta 50 libras. 

Tener habilidad con los cuchillos y la cocina. La capacitación estará disponible para el candidato adecuado 

Poder trabajar en temperaturas extremas, incluido el refrigerador industrial  

Capacidad para realizar tareas con precisión, velocidad y atención al detalle  

Capacidad para leer y seguir instrucciones de cocción 

Capacidad para mantener la calma en un entorno acelerado 

Poseer el Certificado ServeSafe de la Asociación Nacional de Restaurantes (Preferido) 

1-3 años de experiencia cocinando en un restaurante, hotel o resort (Preferido) 

 

This position is currently accepting applications.

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