Restaurant Grill Cook - FT

Army Navy Country Club•Arlington, VA

About The Position

Army Navy Country Club is seeking experienced Line Cooks to join our Restaurant Kitchens. The Restaurant Line Cook (Cook 2 level) is responsible and accountable for assisting in daily food preparation, execution, and plating for à la carte service. This role supports Culinary Leadership by maintaining quality, consistency, and efficiency during service while assisting in training junior cooks and continuing to grow toward a supervisory role.

Requirements

Minimum of two years of professional cooking experience, preferably in a restaurant or club environment.
Ability to reach, bend, stoop, and lift up to 50 pounds.
Ability to stand for extended periods of time during service.
Flexible availability, including evenings, weekends, and holidays, based on restaurant needs.
Strong knife skills and working knowledge of professional cooking techniques.
Ability to execute consistent, high-quality food in a fast-paced, high-volume restaurant environment.
Critical-thinking skills with the ability to take initiative and resolve challenges independently before escalating to Culinary Leadership.
Working knowledge of food allergies, cross-contamination prevention, and special dietary needs (ServSafe certification preferred).
Openness to learning, professional growth, and advancement within the culinary team.
Professional demeanor with a strong commitment to honesty, ethics, and teamwork.

Responsibilities

Perform shift production for assigned restaurant food production station(s), executing daily operational duties during à la carte service.
Assist with final plate preparation, garnishing, and presentation to ensure dishes meet club standards.
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.
Follow all 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.
Assist in the training and development of Cook 1 staff while continuing to build leadership skills.
Duties and areas of responsibility may change on a daily or long-term basis at the discretion of the Chef to meet restaurant operational 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