Position: Line Cook

Location: Fairfax, Virginia

Line Cook Responsibilities, Qualifications and Requirements

Responsibilities:

1. Set up and stock hot food line with all necessary supplies, tools, and equipment

2. To prepare all components of each menu item to the specifications and details of provided recipes

3. Follow guidelines and instructions daily with executive chef and sous chef

4. To cook by grilling, sautéing, frying, broiling, and any other cooking method to recipes and instructions given by executive chef

5. To execute all hot food items (and/or banquet, wine dinner ect..) for members in the allotted time table the executive chef has set

6. Ensure that the kitchen, all food prep areas, and all food storage areas are clean, sanitized and organized at the beginning and end of shift

7. Ensure that all food is wrapped, labeled, and stored properly every shift per heath department standards and regulations

8. To work with other team members in a professional, respectful manner while adhering to Army Navy Country Club standards and procedures

Requirements:

1. High school diploma, G.E.D, or equivalent

2. 2-4 years line cook experience in high volume kitchen setting (certificate in culinary arts preferred)

3. Proficient with various cooking methods and procedures

4. Must be familiar with industry best practices and have up to date food handlers’ card

5. Basic written and verbal communication skills—(bilingual-Spanish and English a plus)

6. Must possess organizational skills, accuracy, and speed in executing tasks

7. Must be able to work effectively in a team environment

8. Must be able to follow detailed directions and instructions

9. Ability to stand on your feet for up to eight hours

10. Must be able to lift 40 lbs at a time throughout the day

This job is a civilian position and does not require military service (including commission and enlistment)