Banquet Kitchen Cook - FT
About The Position
Army Navy Country Club is a prestigious private, member-owned institution with a history dating back to 1924. Spanning 488 acres across two campuses located in Arlington and Fairfax, Virginia. The Club provides employees with opportunities to contribute to essential operations. Army Navy Country Club is seeking experienced Line Cooks to join our Banquet Kitchen as we prepare for a busy season of events and functions. The Banquet Line Cook is responsible for supporting Culinary Leadership in the preparation and execution of high-volume, high-quality foodservice for member events, weddings, meetings, and special functions. Successful candidates will demonstrate strong technical skills, efficiency, and the ability to execute consistent results in a fast-paced banquet environment.
Requirements
- Minimum of two years of professional cooking experience, preferably in banquet, catering, or high-volume foodservice.
- Ability to reach, bend, stoop, and lift up to 50 pounds.
- Ability to stand for extended periods of time in a fast-paced kitchen environment.
- Flexible availability, including evenings, weekends, and holidays, based on event schedules.
- Proficient knife skills and a solid understanding of professional cooking techniques.
- Ability to work efficiently in a high-volume banquet environment while maintaining quality and consistency.
- Strong critical-thinking skills with the ability to take initiative and problem-solve independently.
- Working knowledge of food allergies, cross-contamination prevention, and special dietary needs (ServSafe certification preferred).
- Professional demeanor with a commitment to teamwork, integrity, and continuous improvement.
Responsibilities
- Perform shift production for assigned banquet food production station(s), executing daily operational duties as directed by Culinary Leadership.
- Assist in the preparation, execution, and breakdown of banquet and event service.
- Maintain a clean, organized, and sanitized workstation throughout each shift.
- Prepare food using a variety of cooking methods, including braising, baking, grilling, frying, and sautéing.
- Proficiently operate kitchen equipment such as grills, deep fryers, griddles, high-capacity ovens, and motorized slicers.
- Test foods to ensure proper preparation, seasoning, and temperature prior to service.
- Adhere strictly to food allergy protocols and dietary restrictions, including vegetarian, vegan, and pescatarian requirements.
- Communicate daily grocery and supply needs, assist with inventory checks, and monitor quality of raw products.
- Duties and areas of responsibility may change on a daily or long-term basis at the discretion of the Chef to meet banquet and event needs.
Benefits
- Group Health, Dental, & Vision Insurance
- Club-Paid Life Insurance
- Voluntary Short-term & Long-term Disability
- Flexible Spending Accounts (Health & Dependent)
- Paid Time Off & Holiday Pay
- Employee Assistance Program
- 401(k) Retirement Program with Matching Contributions
- Complimentary Meals
- Club-sponsored Staff Events
- Five Star Employee Recognition Program
- Employee Appreciation Fund – A holiday gift to employees funded solely from voluntary contributions made by Members of the Club
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
