Part Time Cook - Weekend PM Shifts - Holiday Inn Dulles - Starting at 17.50/hour

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 a distinguished name in the hospitality industry for over 130 years. This group operates a diverse portfolio of more than 20 business-class hotels featuring leading brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. Besides these premier brands, the group also manages iconic properties such as The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt, contributing to a rich hospitality experience in the region. The Hospitality Group boasts a dedicated team of more than 1,000 enthusiastic hospitality professionals committed to delivering exceptional service and maintaining the highest standards of quality and guest satisfaction. Their long-standing legacy and deep-rooted presence in the Washington, D.C. area highlight their commitment to excellence and innovation in the hotel industry. This particular role is centered around the culinary operations within the Hospitality Group’s facilities, specifically focusing on maintaining the high food quality standards set by the Holiday Inn brand. The position is essential to ensuring that guests receive the finest food experiences whether they are dining in the restaurant, utilizing room service, or attending banquet events. The role involves preparing and cooking food items in accordance with strict quality and health safety standards. Beyond food preparation, the position plays a supportive role among kitchen staff and is responsible for enforcing compliance with health regulations to ensure a safe and clean work environment. This role is designed for candidates who thrive in fast-paced environments and are eager to contribute to a dynamic team. The successful candidate will work closely with other kitchen staff to ensure operations run smoothly and guest satisfaction remains a priority. Weekend availability is a mandatory requirement, reflecting the hospitality industry’s demand for round-the-clock service excellence. The role also includes monitoring food presentation standards, managing food costs efficiently by following procurement guidelines, and participating in continuous improvement initiatives for food quality and kitchen processes. Strong communication skills and a detail-oriented approach are necessary to effectively manage workload and collaborate within the team. Additionally, candidates should be physically capable of handling the demands of the kitchen environment, including lifting, standing for extended periods, and managing busy shifts. Joining B. F. Saul Company Hospitality Group as a cook means becoming part of a reputable employer offering competitive compensation starting at $17.50 per hour, with ample opportunities for professional growth and a comprehensive benefits package designed to support employees’ well-being and long-term planning.

• High school diploma or GED
• college or culinary degree or equivalent experience
• two or more years of progressive cook or kitchen experience
• detail oriented
• strong communication skills
• ability to problem solve with team members
• able to manage multiple priorities
• weekend availability
• ability to lift, push, and pull up to 50 pounds
• ability to work extended hours
• ability to stand and walk throughout shift
• prefer experience in restaurant or hotel of similar size and reputation