Prep Cooks - Part time

Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic hub for government, business, commerce and the community, in the heart of the nation’s capital. As the first and only federal building dedicated to both public and private use, the Reagan Building is the official World Trade Center Washington, DC, featuring a premier conference and events center, executive office space, attractions and exhibits, retail, dining, parking and public programming.

Trade Center Management Associates (TCMA, A Drew Company), the exclusive manager of the Ronald Reagan Building and International Trade Center, is seeking a talented Prep Cook to join its culinary team.

At the direction of the kitchen management, the Prep Cook is required to perform all aspects of hot, cold, or pastry/baking preparation. Ensures that all food served is of highest of quality and that it is ready to be served to the guest at the appropriate time.

• Prepares hot and cold food items
• Sets up and organizes work area with all necessary supplies and equipment
• Receives, 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 and cold food items
• Adheres to established plating/presentation guidelines for hot and cold food
• Adheres to portion control guidelines, minimizes waste
• Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that quality product is prepared and served in a timely manner
• Follows all Government Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surface, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturers recommendations
• Maintains cleanliness and excellent condition of equipment and work area

• 1-2 years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation
• 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 work flexible schedule to include weekends and holidays