COMPENSATION

$28.50/hr

JOB OVERVIEW

The Employee Cafeteria Cook will be responsible for maintaining the appearance and the quality of the food in the Team Member Cafeteria by cooking, setting up, replenishing, cleaning and breaking down the food service for both AM and PM meal periods.

ESSENTIAL SKILLS

Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
Ability to follow all uniform standards and wear Personal Protective Equipment, including puncture gloves.
Ability to follow safety and security procedures and will not pose a direct threat to the health/safety of self or others.
Ability to plan, prioritize, organize, maintain concentration, and complete all work assigned.
Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.
Treat co-workers and guests with courtesy, friendliness and respect and provide responsive service.
Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
Ability to understand and carry out instructions in verbal, written or diagram form.
Ability to understand Team Members and their needs.
Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
Ability to interact with people, particularly in resolving complaints and problems.
Ability to maintain complete knowledge of the following:
- All cooking techniques which are required to prepare menu items.
- All menu and special items, their preparation method/time. All ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation.
Correct maintenance and use of food serving and preparation equipment.

Ability to understand co-workers service needs.
Ability to be well organized maintain concentration and think clearly when providing service to co-workers.
Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.
Ability to perform job functions with minimal supervisions.
Ability to work cohesively with co-workers as part of a team.

JOB DUTIES

Performs any necessary pre-shift side work
Reviews the menu and becomes thoroughly familiar with all items on the buffet and means of preparation being offered that day, including the ingredients, preparation, sauces and garnishes
Assists the chef with food preparation. i.e. salad bar and hot foods.
Sets up hot and cold stations, displaying food in an aesthetic manner
Maintains constant communication with kitchen in order to replenish all hot and cold food in an appetizing display
Returns empty chafing dish pans to the pot wash area and those with food to the kitchen hot line
Practices “clean as you go” techniques of service, including cleaning tables, stocking condiments, and keeping the station clean, neat, and supplied at all times
Completes assigned side work and resets tables for the next meal function

Complete opening duties as assigned, including the following:

Make preparation list of necessary food items.
Check quality and quantity of all stock and supplies.
Ensure cleanliness and condition of assigned station.

Prepare necessary food items for meal period and next service.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Cook for scheduled meal period.

Turning off equipment after service is complete or as needed.

Complete closing duties assigned, including the following:
- Store food items in their proper place.
- Wipe down and clean station as assigned.

Food preparation:

Organize prep for all stations according to the line to ensure that all food is completed on time
Set up service for next meal period
Food is to be prepared in a manner consistent with use records
Ensure that food quality is high and consistent
Daily check on prep and par levels of all items for all stations

Food Safety

Sanitation buckets used at all times
Towels, knives and utensils kept in sanitizer solution
Temperatures of all potentially dangerous foods to be kept above 135 or below 41
All food covered, labeled and dated at all times

Follow supervisor’s instruction as requested.
Follow maintenance program and cleaning schedule.
Alert management as to any deficiencies of food items.
Notify management of any pertinent information related to shift activities.
Alert management as to any maintenance needs or safety hazards.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Rarely.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Frequently. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Frequently. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Frequently.

CLIMBING: Occasionally.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Frequently. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Constantly. Pushing carts down hallways.

LIFTING/CARRYING: Constantly. Lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to hear to others in person and on the telephone.

VISION: Constantly. Close vision, distance vision, color vision, depth perception and ability to adjust focus required. Occasionally required to see distances.

COMPENSATION

Pay: $27.00 per hour

BENEFITS

Medical, dental and vision are offered through the CBA benefit plan.

The Hilton DC National Mall is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to alesia.green@hiltondcnationalmall.com or call 202-484-1000 to let us know the nature of your request.

Experience

Required

2 year(s): Cooking experience

Preferred

Able to improvise

Education

Preferred

Technical/other training or better

Skills

Preferred

Customer Service
Decision Making
Problem Solving
Conflict Resolution

Behaviors

Preferred

Thought Provoking: Capable of making others think deeply on a subject
Team Player: Works well as a member of a group

Motivations

Preferred

Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Hilton Washington DC Nat'l Mall Wharf

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