One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service, and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.

CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer, and an extensive food menu.

Overview: Plan, prep, set up and provide quality service in all areas of food production to include, but not limited to hot menu items, line specials, displays/presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot station items in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Job Description:

• Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards, ensuring that standards are maintained at a superior level on a daily basis.
• Meet with Sous Chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Plan, prep, set up and provide quality service in all areas of hot and cold food production.
• Complete opening duties: Set up workstation with required mis en place, tools, equipment, and supplies according to standards.
• Inspect and maintain your cleanliness and organization of the line and workstations frequently; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Select, clean, prepare and ability to cook meat, seafood and vegetables.
• Able to read recipes and prepare all dishes following recipes and yield guidelines, according to department standards.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow associates.
• Other duties as assigned by the chef.

Qualifications:

• Minimum three - four years’ experience as a Line Cook at a 4- or 5-star hotel or restaurant.
• High school diploma/equivalent education and culinary training certificate preferred.
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.

• Free Parking (If available)
• Medical, Dental, Vision Benefits
• Competitive Pay Rates
• 401K Plan and after 1 year up to 3% Match
• Paid Time Off (Vacation time, Holidays, Sick and more)
• Complimentary Room Nights
• Restaurant Discount- 50% off F&B
• Complimentary Meal during your shift
• Life Insurance and AD&D
• Complimentary Short-Term Disability
• Long-Term Disability
• Pre-tax commuter benefits
• Flexible schedules
• Tuition Reimbursement up to $500 per year
• A clear career pathway - career advancement opportunities

• Minimum three - four years’ experience as a Line Cook at a 4- or 5-star hotel or restaurant.
• High school diploma/equivalent education and culinary training certificate preferred.
• Attention to detail, speed, and accuracy.
• Ability to prioritize, organize, and follow-up.
• Strong communication and teamwork skills.
• Able to work well under pressure and maintain good coordination.
• Fluent in English; fluency in other languages preferred.
• Valid ServSafe Food Protection Certificate.