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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 The Walrus Oyster and Ale House - Columbia  
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

 
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)

 

This position is currently accepting applications.

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