Cook 1

Westwood Country Club; Vienna (VA); On-site; USD 42,000 - 55,000; Full time

Job summary

Westwood Country Club is seeking a Cook 1 to prepare and present high-quality dishes across multiple stations. You will work independently, mentor junior staff, and assist in developing specials, while maintaining top kitchen hygiene and equipment standards.

This senior line cook role requires strong technique, flexibility, and collaboration with the Sous Chef and Chef de Partie to ensure consistent service and delicious results.

Qualifications

• 3–5 years of experience in a professional kitchen.
• Experience across multiple stations and cooking techniques.
• Advanced knife skills.
• Strong communication with kitchen team.
• Ability to mentor junior cooks.

Responsibilities

• Prepare and cook dishes across multiple stations.
• Work across grill, sauté, and pastry as needed.
• Set up and break down station and maintain organization.
• Collaborate on developing and presenting daily specials.
• Train and mentor Cook 2 and junior staff.
• Maintain cleanliness and food safety standards.
• Operate and maintain kitchen equipment.
• Follow directives from senior management for smooth operations.

Skills

Advanced knife skills

Strong communication skills

Ability to mentor junior staff

Independent in fast-paced environments

Food safety knowledge

Job description

Description

Job Summary: Cook 1 is a senior-level line cook responsible for preparing, cooking, and presenting high-quality dishes across multiple kitchen stations. This role requires more advanced culinary skills and greater flexibility, as Cook 1 is expected to work independently in various kitchen areas and assist in the development of specials. Cook 1 is a vital contributor to the overall success of the kitchen, supporting the Sous Chef and Chef de Partie by ensuring consistency and efficiency during service.

Key Responsibilities

• Prepare and Cook Food: Execute dishes according to the kitchen's recipes and standards, ensuring consistency in taste, presentation, and portion size across multiple stations.


• Work Across Multiple Stations: Operate various kitchen stations, including grill, sauté, and pastry, as needed, and assist in multiple areas of food preparation during service.


• Station Setup and Breakdown: Manage the setup and organization of your station, ensuring all ingredients, tools, and equipment are ready for service. Assist in the proper breakdown and cleanup after service.


• Assist with Specials: Collaborate with the Chef de Partie and Sous Chef to develop and present daily specials, ensuring they align with the kitchen's standards.


• Train and Mentor Junior Cooks: Provide guidance and support to Cook 2 and other junior staff, helping them develop their skills and ensuring they follow kitchen protocols.


• Maintain Cleanliness and Safety: Ensure a clean, organized, and sanitary work environment in accordance with food safety standards. Take responsibility for maintaining the highest hygiene levels in your station.


• Use and Maintain Equipment: Safely operate and maintain kitchen equipment, ensuring it is clean, functional, and used properly during service.


• Follow the directives and guidance provided by Senior Chef Management to ensure smooth kitchen operations.

Requirements

• 3-5 years of experience in a professional kitchen, with a strong understanding of various cooking techniques and multiple stations.


• Proven ability to work independently and efficiently in a fast-paced environment.


• Advanced knife skills and familiarity with kitchen equipment.


• Strong communication skills and the ability to collaborate with the kitchen team.


• Ability to mentor and support junior kitchen staff.