Floating Cook
$52,000–$52,000 year
On-siteWashington, District of Columbia, United States or McLean, Virginia, United States
Job Summary
Conduct preparation, cooking, and portioning of large quantities of meat, fish, fowl, vegetables, cereals, soups, sauces, fruits, breads, desserts, and other food items while maintaining accurate production records. Prepare items in batches close to serving time to ensure quality and limit over-production, following recipes and recommending changes to improve products. Cook, maintain, and store all foods at required temperatures, taking and recording temperatures to ensure food safety. Assist with organization and sanitation of coolers, freezers, and storerooms, and attend daily production meetings to offer input on efficiency and quality. Work alongside Executive Chefs in the DC/NOVA/MD area, switching between locations and duties as needed.
Required Qualifications
- High School diploma or equivalent
- 5 years of proven experience as a restaurant line and/or contract dining cook
- ServSafe® Certification and Allertrain or the ability to obtain within 6 months of employment
- Experience with high-volume food service operations, preferably in school environments
- Ability to measure products and convert units of measure
- Knife handling knowledge and experience with braising, steaming, and roasting
- Flexibility; ability to switch between locations and job duties
- Ability to work independently
- Availability during the weekdays and weekends
Desired Qualifications
- High levels of professionalism, strong communication, organizational, and problem-solving skills
- Growing knowledge of sustainable practices
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