JOB SUMMARY

The Line Cook prepares and cooks specified dishes according to the Club's standardized recipes and menu items, maintaining consistent quality, flavor, and presentation across every service. This individual follows all sanitation rules and regulations at all times and assists with banquet and private event meal preparation as needed. This role must work efficiently under pressure, take pride in the quality of their work, and embody the Club's shared spirit of “Serve Those Who Serve” in every task.

ESSENTIAL FUNCTIONS & DUTIES

•          Represent the Army and Navy Club as a professional “goodwill ambassador” at all times, embodying the Club's shared spirit of “Serve Those Who Serve”

•          Prepare and cook specified dishes according to the Club's standardized recipes, menu items, portion specifications, and presentation standards

•          Set up and stock assigned station(s) with necessary food product and supplies before service

•          Cook and plate dishes to order during service, maintaining consistent quality, temperature, and presentation

•          Follow all sanitation rules and regulations, including DC Health Department food safety codes and the Club's food safety standards, at all times

•          Monitor and record food temperatures in accordance with health code requirements

•          Assist with banquet and private event meal preparation as needed, including bulk cooking and plating for group functions

•          Practice proper food handling, storage, labeling, and rotation procedures (FIFO) to minimize waste and ensure freshness

•          Maintain cleanliness and organization of assigned station, walk-ins, and kitchen equipment throughout the shift

•          Break down and clean station at the end of service, including proper storage of leftover product

•          Communicate with the Sous Chef or Executive Chef regarding inventory needs, shortages, or quality concerns

•          Assist with receiving and storing deliveries as needed

•          Adhere to all uniform, grooming, and personal hygiene standards required in food service areas

•          Operate kitchen equipment, including ranges, ovens, fryers, slicers, and mixers, safely and properly

•          Report equipment malfunctions, safety hazards, or maintenance issues to a supervisor immediately

•          Attend all required food safety and kitchen training sessions

•          Maintain regular and reliable attendance for scheduled shifts; position will require nights, weekends, and holidays. Notify supervisor of scheduling requests at least one week in advance

•          Perform other duties as assigned; responsibilities may evolve based on operational needs

QUALIFICATIONS & REQUIREMENTS

Education & Experience

•          At least 1-2 years of line cook or prep cook experience in a full-service restaurant, hotel, club, or banquet kitchen preferred

•          Culinary school training a plus, but not required

•          High school diploma or GED preferred; must be able to read and follow written recipes and instructions in English

Knowledge, Skills & Abilities

•          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; ability to work closely with kitchen and Food & Beverage staff

•          Ability to manage time effectively to complete prep and service tasks within deadlines

•          Ability to work flexible hours, including evenings, weekends, and holidays as needed

Certifications & Compliance

•          DC Food Handler Certification required within 30 days of hire, in accordance with DC Health Department regulations

•          ServSafe or equivalent Food Protection Manager Certification a plus

•          Must strictly follow all sanitation rules and regulations, including proper handwashing, cross-contamination prevention, and temperature control standards

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

•          Must be able to stand and walk for extended periods throughout an entire shift; position requires constant standing in a kitchen environment

•          Regularly exposed to heat, steam, open flame, and hot surfaces and equipment

•          Regularly required 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 lbs., including stock pots, cases, and supply deliveries

•          Regularly required to work with sharp objects (knives, slicers) and hot equipment; must follow all safety protocols

•          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

This job description outlines the general nature and level of work performed. It is not an exhaustive list of all duties, responsibilities, or qualifications. The Army and Navy Club is an equal opportunity employer.