PM Line Cook ($21-24/hr) - Quick Hire!

B. F. Saul Company Hospitality Group is a distinguished subsidiary of the largest private real estate company in the Washington, D.C. area, boasting over 130 years of rich heritage and industry excellence. The Hospitality Group manages an impressive portfolio of more than 20 business-class hotels, incorporating leading brands such as Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. Among its standout properties are The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt, all operated by a dedicated team of over 1,000 enthusiastic hospitality professionals. The company’s storied legacy is built on commitments to exceptional service, operational excellence, and community engagement, making it a leader in the Mid-Atlantic hospitality scene. Wren represents a vibrant chapter in B. F. Saul Company Hospitality Group’s culinary narrative. Named after the Japanese word for "love," Wren serves as a dynamic gathering place inspired by the Japanese izakaya concept—emphasizing warmth, connection, and shared experiences. The establishment combines friendly, bubbly energy with a sophisticated approach to dining that blends Japanese culinary traditions and modern American food culture. Under the expert guidance of Chef Yo Matsuzaki, Wren’s menu offers an exquisite fusion of Japanese street food and contemporary American cuisine, featuring dishes such as shucked oysters, sashimi, baby beet salad with yuzu pistachio vinaigrette, and grilled "Mishima" wagyu steak. The dining experience is further enhanced by a well-curated selection of cocktails, local beers, and wines, expertly paired to complement the menu. This unique position at Wren involves preparing and cooking high-quality food items consistent with the restaurant’s elevated standards. The cook role is critical to maintaining food quality across various outlets, including banquet events, room service, concierge, and à la carte services. The role is inherently collaborative, providing support to other cooks and enforcing stringent compliance with health and safety regulations. The individual will contribute directly to guest satisfaction by ensuring food and beverage standards are consistently met and that the environment upholds B. F. Saul Company Hospitality Group’s commitment to excellence. The ideal candidate is detail-oriented, capable of effective communication across organizational levels, and adept at managing multiple priorities in a fast-paced setting. Responsibilities include conducting daily line checks to ensure product consistency, implementing improvements where necessary, participating in cost control efforts via procurement guidelines, and maintaining guest service standards through timely responsiveness and teamwork. Furthermore, the role entails leadership in food safety and risk management to ensure both guest and staff safety. Overall, the position demands a professional who thrives on collaboration, adheres to standard operating procedures, and supports the group’s goals of achieving financial results, positive team dynamics, and outstanding guest experiences.

• 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
• Ability to communicate well with all levels within and outside organization
• Ability to problem-solve with team members
• Must be able to manage multiple priorities in fast-paced environment
• Ability to lift, push, and pull up to 50 pounds regularly
• Ability to work extended hours based on business needs
• Physically demanding responsibilities such as walking, standing, carrying, and lifting
• Prefer 2 or more years as a cook in similar restaurant or hotel
• EEO AA M/F/Vet/Disabled