KIMPTON BANNEKER A sophisticated hotel in the heart of downtown DC. Bridging the best of DC's storied historic highlights and leafy residential neighborhoods, the Kimpton Banneker Hotel has one of the most enviable addresses in the District.
Get immersed in the rich legacy and urban culture of the nation's capital at this distinctive boutique hotel. With curated artwork throughout, the Banneker offers 144 oversized guest rooms & suites, a relaxed French bistro with al fresco dining and the popular Lady Bird rooftop event venue with sweeping views of the city and White House. Hosting events in style couldn't be easier with access to dedicated event rooms for meetings and unique space for an unforgettable social event or wedding reception.
If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for DC, this could be the perfect job for you. Are you passionate and creative with a desire to grow? Let's talk. Click here to learn more about what makes The Banneker one-of-a-kind in DC.
THE ROLE Now Hiring. Chefs, line and prep cooks for Le Sel, our French cuisine, full-service restaurant. $21-$22 per hour
Be a part of something bigger. Join a family. Become a Hotelitarian. We're hotel people -Hotelitarians- a team of curious, courageous thinkers and doers dedicated to helping one another thrive. At Valor, our relationships with our guests are emotional and our relationships with our Hotelitarians are cultural.
At Valor, we are Reimagining Hospitality with PRIDE, by being Passionate, Real, Inspiring, Dynamic and Excellent. Since 2012, Valor has reimagined hospitality, with our feet on the ground, our sleeves rolled up and our eyes on the details. People are at the heart of what we do. And not just any people; people who value and believe that they can make an impact regardless of how tall the task. We are obsessive about hospitality, we take accountability and initiative, we value one another, we listen and we make bold & ambitious decisions. Does this sound like you? Join our growing, global team and learn what it means to be part of Valor.
ESSENTIAL RESPONSIBILTIES • Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Remembering all the multiple orders and easily assemble them to the order.
• Work all stations on kitchen line to include broiler, sauté, fry, pantry, expediter and dishwashing stations.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up
• Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift.
• Help assist chefs with preshifts as needed.
• Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
• . Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures
• Handle store, label, and rotate all products properly and in accordance to applicable state laws.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred.
Experience: Three - Six months in a food/beverage services environment or establishment.
Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests
PHYSICAL DEMANDS
Lift 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.)
Pushing /Pulling 50 - 100 lbs. (Carts, Queen Mary's, Hot Box, Portable Bar)
Carry 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.)
Bending/Kneeling: Bend to reach lower level cabinets and kitchen storage room. Bend to lift trays.
Mobility: Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft - 100% of the time.
Continuous Standing: Standing required to service guest(s) / function(s); 100% of time scheduled.
BENEFITS PACKAGE - Competitive Salary
- Daily Pay.
- Team Member Hotel Discount Program
- Uniforms Provided for most positions
- Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
- Paid PTO beginning after ninety (90) days of employment
- 401k with employer match
- Team Member Awards and Recognition programs throughout the year
- Food and Beverage Discounts
- Tuition Reimbursement
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