Second Cook
Washington, DC 
Posted 4 months ago
Position No Longer Available
Position No Longer Available
Job Description
Job Summary 
At the direction of the kitchen management, the Second Cook is required to perform all aspects of hot or cold food preparation. Plates food for service according to the established plating/preparation criteria. Ensures that all food served is of highest of quality and that is ready to be served to the guest at the appropriate time. 

As a Second Cook, he/she is to set an example for all kitchen employees in terms of professionalism, positive attitude, strong work ethic, and motivation. 

Job Specifications
  • Hands on experience with high volume,  high scale quality food production in a hotel/free standing restaurant with banquet operations
  • Thorough knowledge and understanding of Food Service Sanitation Standards
  • Thorough knowledge and understanding of standard kitchen equipment and its use
  • Ability to stand, stoop, bend lift and carry up to 50 pounds
  • Ability to read and write English
  • Ability to work flexible schedule to include weekends and holidays
Job Specifics
  • Prepares cold food items
  • Sets up and organizes work area with all necessary supplies and equipment
  • Received, inspects and rotates all food products to ensure that only fresh, high quality ingredients are used
  • Prepares and stores raw food products prior to final assembly of hot or cold food items
  • Adheres to established plating/preparation guidelines for hot or cold food
  • Adheres to portion control guidelines, minimizing waste
  • Monitors finished product waiting for server pick up to ensure food is served promptly and notifies supervisor of any delays in service
  • Ensures that quality product is prepared and serve in a timely manner
  • Ensure all Government Food Sanitation Standards are met at all times
  • Monitors refrigeration and holding temperatures, cleans and sanitizes work surface and washes hands frequently
  • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturers recommendations
  • Other duties as assigned

General ITC:
  • Promotes and applies teamwork at all times and supports kitchen management
  • Ensures that all policies and procedures contained in the ITC employee handbook are adhered to reporting any infractions to kitchen management in a timely manner
  • Is polite, friendly and, helpful to all guests, management and fellow employees
  • Attends all appropriate ITC meetings and training sessions
  • Maintains cleanliness and excellent condition of equipment and work area
  • Executes emergency procedures in accordance with ITC standards
  • Complies with required safety regulations and procedures
  • Complies with department uniform and grooming standards
  • Strives to achieve greater proficiency of every task
  • Notifies kitchen management whenever leaving appropriate work area
We offer state of the art facilities, a competitive base salary, generous incentive plan and a comprehensive benefits package. We are also metro accessible via the Orange or Blue lines at the Federal Triangle station providing direct access into our building.

Equal Opportunity Employer of Minorities, Females, Protected Veterans, and Individual with Disabilities


Position No Longer Available
Job Summary
Start Date
Employment Term and Type
Regular, Full Time
Hours per Week
Required Education
Associate Degree
Required Experience
3 to 4 years
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