Line Cook

The Army and Navy Club•Washington, DC

About The Position

The Line Cook prepares and cooks specified dishes according to the Club's standardized recipes and menu items, maintaining consistent quality, flavor, and presentation throughout service. The role follows sanitation rules and regulations and assists with banquet and private event meal preparation as needed. The Line Cook is expected to work efficiently under pressure, take pride in the quality of their work, and embody the Club's shared spirit of “Serve Those Who Serve.” This position requires regular and reliable attendance for scheduled shifts, including nights, weekends, and holidays. Scheduling requests should be provided to a supervisor at least one week in advance. Responsibilities may evolve based on operational needs.

Requirements

At least 1–2 years of line cook or prep cook experience in a full-service restaurant, hotel, club, or banquet kitchen is preferred.
High school diploma or GED is preferred.
Ability to read and follow written recipes and instructions in English.
Ability to follow standardized recipes and plating guides precisely and consistently.
Working knowledge of basic cooking methods, techniques, and kitchen equipment.
Ability to work efficiently and stay organized under pressure during service.
Basic math skills for recipe scaling, portioning, and measurement.
Strong teamwork and communication skills, including the ability to work closely with kitchen and Food & Beverage staff.
Ability to manage time effectively and complete preparation and service tasks within deadlines.
Ability to work flexible hours, including evenings, weekends, and holidays as needed.
DC Food Handler Certification required within 30 days of hire.
Must strictly follow sanitation rules and regulations, including proper handwashing, cross-contamination prevention, and temperature control standards.
Must be able to stand and walk for extended periods throughout an entire shift.
Must be able to bend, reach, and use hands for cutting, chopping, plating, and manipulating kitchen tools with full range of motion.
Must be able to lift, push, and pull up to 50 pounds.
Must follow safety protocols when working with sharp objects and hot equipment.
Must be able to work in a fast-paced, high-temperature kitchen environment for extended periods.
Requires color vision, close vision, distance vision, peripheral vision, and depth perception.

Nice To Haves

Culinary school training.
ServSafe or equivalent Food Protection Manager Certification.

Responsibilities

Represent the Army and Navy Club as a professional goodwill ambassador and embody the Club's shared spirit of “Serve Those Who Serve.”
Prepare and cook dishes according to standardized recipes, menu items, portion specifications, and presentation standards.
Set up and stock assigned stations with necessary food products and supplies before service.
Cook and plate dishes to order while maintaining consistent quality, temperature, and presentation.
Follow sanitation rules and regulations, including DC Health Department food safety codes and the Club's food safety standards.
Monitor and record food temperatures in accordance with health code requirements.
Assist with banquet and private event meal preparation, including bulk cooking and plating for group functions.
Follow proper food handling, storage, labeling, and FIFO rotation procedures to minimize waste and ensure freshness.
Maintain the cleanliness and organization of assigned stations, walk-ins, and kitchen equipment throughout the shift.
Break down and clean the station at the end of service, including properly storing leftover product.
Communicate inventory needs, shortages, and quality concerns to the Sous Chef or Executive Chef.
Assist with receiving and storing deliveries as needed.
Follow uniform, grooming, and personal hygiene standards for food service areas.
Safely and properly operate kitchen equipment, including ranges, ovens, fryers, slicers, and mixers.
Report equipment malfunctions, safety hazards, and maintenance issues to a supervisor immediately.
Attend required food safety and kitchen training sessions.
Maintain regular and reliable attendance for scheduled shifts, including nights, weekends, and holidays, and notify a supervisor of scheduling requests at least one week in advance.
Perform other duties as assigned.