P.M. Line Cook

**Job Title:** P.M. Line Cook **Location:** Army Navy Country Club – Fairfax, VA**Department:** Culinary**Reports To:** Executive Chef **About Army Navy Country Club:**Established in 1924, Army Navy Country Club is a platinum award-winning private, member-owned club. Our facilities serve a diverse membership, including civilians and active duty or retired commissioned officers. The Club is committed to excellence in hospitality, culinary service, and team collaboration. **Job Description:**The Line Cook is responsible for participating in the preparation, cooking, and presentation of high-quality menu items while overseeing the daily operations of the line. This position ensures food quality and consistency, coordinates workflow, and maintains a clean, safe, and efficient kitchen environment. **Key Responsibilities:** **Culinary Production** - 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. **Kitchen Supervision** - 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. **Training & Team Development** - 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. **Kitchen Operations & Sanitation** - 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. **Leadership & Professional 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. **Qualifications:** - 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. - Prior experience in a lead, shift lead, or supervisory support role preferred. **Physical Requirements:** - Ability to stand and walk for up to eight hours per shift. - Ability to frequently bend, reach, stoop, and perform repetitive motions. - Ability to lift and carry up to 50…