B. F. Saul Company

Manages business-class hotels under major brands

Line Cook

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Part-timeSterling, VA, USAIn-person

About the Job

Requirements

A high school diploma or GED is required.
A college and/or culinary degree or equivalent experience is required.
At least 2 years of progressive cook or kitchen experience is required.
Candidates must be detail oriented, communicate well with people at all organizational levels, and problem-solve with team members.
Candidates must manage multiple priorities in a fast-paced environment.
Candidates must be able to lift, push, and pull up to 50 pounds regularly throughout the shift.
Candidates must be able to work extended hours based on business needs and perform physically demanding work, including walking, standing, carrying, and lifting throughout the shift.
Candidates must have weekend availability.

Responsibilities

Prepare and cook food items in accordance with Holiday Inn brand quality standards.
Support other cooks and enforce compliance with health regulations.
Help achieve financial results, guest satisfaction, and positive team member relations.
Ensure food quality and production meet standards through daily line checks, ongoing audits, and follow-up as needed.
Identify improvement opportunities and implement necessary changes; develop standard operating procedures to maximize quality.
Ensure food preparation and delivery standards are met for banquet events and restaurant, room service, concierge, and à la carte service.
Ensure food presentation meets standards using records and photographs; monitor plate setups against photo-record standards and stay informed about menu changes.
Follow Holiday Inn procurement guidelines and use sound business judgment to control food costs while maximizing food and beverage revenue.
Manage and maintain company assets within budget guidelines and prolong the life of company resources.
Support guest satisfaction by ensuring food and beverage standards are met and addressing guest concerns promptly and efficiently.
Work alongside kitchen staff to model operational standards, including meeting ticket times while maintaining food quality.
Model food safety and food storage standards; maintain food, beverage, kitchen, and restaurant standards in accordance with Holiday Inn brand requirements and applicable local, state, and federal regulations.
Maintain a clean and safe work environment and follow Holiday Inn procedures for guest and team-member incidents.
Manage workload effectively, promote collaboration and a positive professional work environment, and follow Holiday Inn standard operating procedures.

Desired Qualifications

At least 2 years of cook experience in a restaurant or hotel of similar size and reputation for outstanding service.

Salary Range: 20 to 21 (Currency: USD) (Pay period: per-hour-wage)

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

This position is responsible for preparing and cooking food items in accordance with Holiday Inn brand high quality standards. Provides support to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive team member relations.

This position is for evening shifts. Candidates must have weekend availability.

Responsibilities:

Food Quality and Production: Accountable to ensure highest level of food quality and production to standards. Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary. Recognizes opportunities for improvement, and implements the necessary changes. Develops standard operating procedures to maximize quality. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Presentation / Menu Changes: Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards. Knowledge of menu changes, use records, and photographs.
Cost Control: Follows Holiday Inn procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to model appropriate operational standards including adhering to ticket times while maintaining high food quality.
Safety/Risk Management: Leads by example with food safety standards and food storage. Maintain quality food, beverage and kitchen/restaurant standards per Holiday Inn brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all Holiday Inn procedures for guest/team member’s incidents.
Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Adheres to all Holiday Inn Standard Operating Procedures.

Required Skills and Experience:

REQUIRED SKILLS AND EXPERIENCE
High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
2+ years of progressive cook or kitchen experience required.
Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members.
Must be able to manage multiple priorities in a fast-paced environment.
Physical Requirements:
Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.
Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.
Prefer 2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service. EEO AA M/F/Vet/Disabled

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more.

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

About the Company

B. F. Saul Company

Manages business-class hotels under major brands

The B.F. Saul Company Hospitality Group owns and runs a collection of business-class hotels under well-known brands such as Intercontinental, Marriott, Leading Hotels of the World, Best Western, and Hilton. It operates branded hotels with centralized standards and service, delivering consistent guest experiences and revenue from rooms, events, dining, and recreation. Backed by the parent B.F. Saul Company, a large private real estate and banking firm, it relies on financial stability and brand partnerships to attract business travelers and conferences. Its goal is to provide high-quality, reliable lodging for professionals and events while growing revenue and maintaining financial strength.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Bethesda, MD
Founded: 1892

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