Line Cook: Fast-Paced Kitchen, Growth & Benefits

The Indigo Road Hospitality Group; Washington (District of Columbia); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Dynamic team environment

Job summary

The Indigo Road Hospitality Group is seeking a Line Cook to maintain high quality dishes and support a collaborative kitchen team in Washington, DC. You will prepare, stock, and present meals while upholding strict portion sizes, cooking methods, and safety standards.

Responsibilities include keeping a clean, organized workstation, closing procedures, and promptly reporting shortages or equipment issues to the Chef. Flexibility across days, nights, weekends, and holidays is required.

Qualifications

• Minimum two years’ experience in kitchen preparation and line cook duties.
• Ability to work with a team and support staff.
• Able to read and understand basic cooking directions.
• Effective communication with managers, employees and guests.
• Flexible schedule including days, nights, weekends and holidays.

Responsibilities

• Accurately and efficiently prepares, stocks, and maintains the highest quality cuisine for guests, following portion sizes and standards.
• Maintains a clean and sanitary workstation area including all kitchen equipment and adheres to sanitation rules.
• Closes the kitchen properly and follows the closing checklist; assists others in closing.
• Promptly report all product shortages, equipment problems or food quality issues to Chef.

Skills

Line cook experience

Kitchen preparation

Teamwork

Basic cooking directions

Effective communication

Job description

The Indigo Road Hospitality Group is seeking a Line Cook to maintain high quality dishes and support a collaborative kitchen team in Washington, DC. You will prepare, stock, and present meals while upholding strict portion sizes, cooking methods, and safety standards.

Responsibilities include keeping a clean, organized workstation, closing procedures, and promptly reporting shortages or equipment issues to the Chef. Flexibility across days, nights, weekends, and holidays is required.