Line Cook III

Puttery; Washington (District of Columbia); On-site; USD 25,000 - 33,000; Full time

Job summary

Puttery in Washington, DC is seeking a Line Cook III to join our fast-paced, high-energy kitchen. This senior role executes complex menu items with exceptional quality and consistency while supporting kitchen operations during peak service, and it serves as a station leader guiding Line Cook I and II.

You will supervise multiple stations, troubleshoot during busy periods, train junior staff, and ensure strict adherence to recipes, safety, and sanitation standards.

Qualifications

• 3+ years of culinary experience in a high-volume restaurant or hospitality environment.
• Advanced proficiency across multiple kitchen stations and cooking techniques.
• Experience training, mentoring, or guiding junior culinary team members.
• Strong understanding of food safety standards and inventory rotation.

Responsibilities

• Prepare and execute menu items according to recipes and standards.
• Lead and coordinate multiple kitchen stations during service.
• Demonstrate advanced cooking techniques and ensure quality.
• Monitor food quality, portion control, plating, and ticket times.
• Train and mentor Line Cook I and II team members.
• Onboard and evaluate culinary skills of new staff.
• Maintain sanitation and safety compliance and assist with inventory.

Skills

Culinary experience

High-volume kitchen

Mentoring juniors

Food safety

Education

High school diploma or equivalent

Job description

Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that’s equal parts competitive and social.

We’re redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate.

Job Purpose

The Line Cook III is an advanced culinary team member responsible for executing menu items with exceptional quality, consistency, and efficiency while supporting kitchen operations during high-volume service. This role serves as a senior station leader, demonstrating advanced culinary techniques, troubleshooting operational challenges, and assisting kitchen management with training, quality control, and overall kitchen performance.

The Line Cook III leads by example through culinary expertise, accountability, professionalism, and a commitment to maintaining Puttery's food quality and safety standards.

Responsibilities

• Prepare and execute menu items according to company recipes, presentation standards, and quality expectations.
• Lead and coordinate multiple kitchen stations during service, ensuring consistent execution, timing, and efficiency.
• Demonstrate advanced proficiency in cooking techniques, preparation methods, and kitchen equipment.
• Monitor food quality, portion control, plating consistency, and ticket times.
• Troubleshoot service challenges and adjust station workflows to maintain kitchen efficiency.
• Ensure all ingredients are properly prepared, labeled, dated, stored, and rotated.
• Maintain organized, fully stocked, and service-ready stations.
• Train, mentor, and provide ongoing guidance to Line Cook I and II team members.
• Assist kitchen management with onboarding and evaluating culinary skills of new team members.
• Provide direction and support during high-volume shifts to maintain smooth kitchen operations.
• Support kitchen management in enforcing recipes, operational procedures, and food quality standards.
• Identify opportunities to improve preparation methods, station efficiency, and product consistency.
• Communicate product shortages, equipment concerns, and operational challenges to kitchen management.
• Assist with inventory organization, product tracking, waste reduction, and portion control.
• Maintain strict adherence to food safety, sanitation, and health department regulations.
• Support daily and weekly cleaning schedules and kitchen organization.
• Assist with prep production, special events, and large-volume service needs.
• Perform additional duties as assigned by kitchen management.

Qualifications

• 3+ years of culinary experience in a high-volume restaurant or hospitality environment required.
• Advanced proficiency across multiple kitchen stations and cooking techniques.
• Demonstrated ability to coordinate station operations and maintain quality during high-volume service.
• Experience training, mentoring, or providing guidance to junior culinary team members.
• Strong understanding of food preparation, kitchen equipment, inventory rotation, and food safety standards.
• Ability to identify and resolve operational challenges with minimal supervision.
• Strong organizational, communication, and time-management skills.
• Safe Food Handler certification required or ability to obtain.
• High school diploma or equivalent preferred.

Working Conditions

• Fast-paced, high-energy kitchen environment.
• Exposure to heat, open flames, humidity, and wet surfaces.
• Standing and walking for extended periods.
• Must be able to lift and carry up to 35 pounds regularly and up to 50 pounds occasionally.
• Frequent handwashing and use of gloves required.
• Schedule includes nights, weekends, and holidays as business demands.

Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.