Cook 1 - Line Cook Supervisor

Army Navy Country Club•Fairfax, VA

11d•Onsite

About The Position

The Cook 1 – Line Cook Supervisor is responsible for supervising and participating in the preparation, cooking, and presentation of high-quality menu items while overseeing the daily operations of the line. This position leads line cooks during service, ensures food quality and consistency, coordinates workflow, and maintains a clean, safe, and efficient kitchen environment. The Line Cook Supervisor serves as a key leader on the culinary team by promoting teamwork, maintaining standards, and supporting the Executive Chef in achieving operational excellence.

Requirements

High school diploma, G.E.D., or equivalent.
Minimum of 3–5 years of line cook experience in a high-volume kitchen environment (culinary certificate preferred).
Strong proficiency in multiple cooking methods and kitchen procedures.
Knowledge of industry best practices with a current food handler’s card.
Basic written and verbal communication skills (bilingual in English and Spanish is a plus).
Strong organizational skills with the ability to work accurately and efficiently.
Ability to follow detailed directions and work effectively in a team environment.

Nice To Haves

Culinary certificate preferred.
Prior experience in a lead, shift lead, or supervisory support role preferred.
Bilingual in English and Spanish is a plus.

Responsibilities

Prepare and cook all menu items according to established recipes, specifications, and presentation standards.
Execute hot food production for à la carte dining, banquets, wine dinners, and special events.
Utilize a variety of cooking techniques including grilling, sautéing, frying, roasting, broiling, and baking.
Ensure all food is prepared and served within established quality and timing standards.
Monitor food quality, portion control, and presentation throughout each service.
Supervise and coordinate the daily activities of line cooks during service.
Assign stations, delegate responsibilities, and monitor workflow to ensure efficient kitchen operations.
Direct staff during service to maintain communication, organization, and timely execution of orders.
Assist in resolving production or service issues while maintaining a calm and professional work environment.
Ensure kitchen staff follow all recipes, cooking procedures, and plating standards.
Communicate operational updates and priorities with the Executive Chef and Sous Chef team.
Provide ongoing coaching and constructive feedback to improve performance and consistency.
Reinforce Club standards, food safety procedures, and kitchen best practices.
Promote teamwork, accountability, and a positive kitchen culture.
Ensure kitchen stations are properly set up, stocked, and maintained throughout each shift.
Verify all food is properly labeled, dated, rotated, and stored according to health department regulations.
Monitor opening, closing, and cleaning procedures to maintain a safe and organized kitchen.
Maintain cleanliness and sanitation of all kitchen equipment, workstations, and storage areas.
Ensure compliance with all food safety, sanitation, and workplace safety standards.
Lead by example through professionalism, reliability, and strong work ethic.
Foster respectful communication and collaboration among culinary and front-of-house staff.
Support Executive Chef and Sous Chef with daily kitchen operations and special projects.
Uphold all Army Navy Country Club policies, procedures, and service standards.