Line Cook III

Puttery•Washington, DC

About The Position

The Line Cook III is an advanced culinary team member responsible for executing menu items with exceptional quality, consistency, and efficiency while supporting kitchen operations during high-volume service. The role serves as a senior station leader, demonstrating advanced culinary techniques, troubleshooting operational challenges, and assisting kitchen management with training, quality control, and overall kitchen performance. The Line Cook III leads by example through culinary expertise, accountability, professionalism, and a commitment to maintaining Puttery's food quality and safety standards.

Requirements

At least 3 years of culinary experience in a high-volume restaurant or hospitality environment.
Advanced proficiency across multiple kitchen stations and cooking techniques.
Demonstrated ability to coordinate station operations and maintain quality during high-volume service.
Experience training, mentoring, or providing guidance to junior culinary team members.
Strong understanding of food preparation, kitchen equipment, inventory rotation, and food safety standards.
Ability to identify and resolve operational challenges with minimal supervision.
Strong organizational, communication, and time-management skills.
Safe Food Handler certification required or ability to obtain.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare and execute menu items according to company recipes, presentation standards, and quality expectations.
Lead and coordinate multiple kitchen stations during service, ensuring consistent execution, timing, and efficiency.
Demonstrate advanced proficiency in cooking techniques, preparation methods, and kitchen equipment.
Monitor food quality, portion control, plating consistency, and ticket times.
Troubleshoot service challenges and adjust station workflows to maintain kitchen efficiency.
Ensure all ingredients are properly prepared, labeled, dated, stored, and rotated.
Maintain organized, fully stocked, and service-ready stations.
Train, mentor, and provide ongoing guidance to Line Cook I and II team members.
Assist kitchen management with onboarding and evaluating culinary skills of new team members.
Provide direction and support during high-volume shifts to maintain smooth kitchen operations.
Support kitchen management in enforcing recipes, operational procedures, and food quality standards.
Identify opportunities to improve preparation methods, station efficiency, and product consistency.
Communicate product shortages, equipment concerns, and operational challenges to kitchen management.
Assist with inventory organization, product tracking, waste reduction, and portion control.
Maintain strict adherence to food safety, sanitation, and health department regulations.
Monitor proper inventory rotation using FIFO procedures.
Support daily and weekly cleaning schedules and kitchen organization.
Assist with prep production, special events, and large-volume service needs.
Perform additional duties as assigned by kitchen management.