Line Cook

Yardbird DC; Washington (District of Columbia); On-site; USD 20,000 - 24,000; Full time

Job summary

Yardbird DC in Washington is seeking a skilled and passionate Line Cook to deliver renowned Southern-inspired dishes. You will play a vital role in ensuring every plate reflects Yardbird's commitment to quality, flavor, and presentation.

Applicants should have a minimum of 2 years’ experience in high volume kitchens and, preferably, a culinary degree. The role demands effective teamwork, adherence to food safety standards, and excellent communication skills.

Qualifications

• Minimum 2 years’ experience in high volume or upscale kitchens.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision-making skills.

Responsibilities

• Prepare and cook menu items according to Yardbird’s recipes.
• Maintain a clean and efficient workstation during service.
• Ensure all food is fresh and comply with food safety standards.
• Assist in daily prep tasks including chopping and marinating.
• Meet with Chefs to review assignments and business levels.

Skills

Culinary skills

Food safety compliance

Team collaboration

Time management

Education

Culinary degree from accredited school

Job description

Deeply rooted in Southern hospitality,Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality.

We are seeking a skilled and passionate Line Cook to join our team. As a Line Cook, you will play a vital role in delivering our renowned Southern‑inspired dishes, ensuring every plate reflects our commitment to quality, flavor, and presentation.

Responsibilities

• Prepare and cook menu items according to Yardbird’s recipes, standards, and presentation guidelines.
• Maintain a clean, organized, and efficient workstation during service.
• Ensure all food is fresh, properly stored, and prepared in compliance with food safety standards.
• Collaborate with team members to ensure smooth kitchen operations and timely service.
• Follow portion controls and minimize waste to support food cost management.
• Assist in daily prep tasks, including chopping, marinating, and assembling ingredients.
• Communicate effectively with the kitchen team and management to address any challenges.
• Uphold a positive attitude and contribute to a professional, team‑oriented kitchen culture.
• Able to work well under pressure of meeting production schedules and timelines for guests' food orders.
• Must be able to maintain tact and be cool under pressure.
• Able to work flexible hours necessary including off hours, weekends and holidays.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Minimize waste and maintain controls to attain forecasted food cost.
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.

Preferred

• Minimum 2 years’ experience in high volume or upscale kitchens.
• Culinary degree from accredited school or university.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision‑making skills.

EOE

Compensation: Minimum Wage