Sage Hospitality Resources Line Cook in Alexandria, Virginia

10996BR

Req #:

10996BR

Why Us:

Historic design and modern comforts come together at The Alexandrian and the Morrison House provides a unique luxury boutique experience, all with easy access to the region’s most popular historic attractions.

Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry. As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world. Sage’s portfolio currently consists of over 60 hotels and 15 restaurants located in 20 states with approximately 6,000 associates. With nearly $1B under management, the company’s portfolio of high quality hotels including luxury and independent boutique properties, as well as premium-branded select and full-service properties operating under the Marriott, Hilton, Starwood and Hyatt brand family flags. The company strives to be recognized by its customers as the best in the business – creating places that people go to, not through.

Job Title:

Line Cook

Location Name:

The Alexandrian

City:

Alexandria

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Abilities

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.

Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Position Type:

Full Time - Regular

State:

VA