P.M. Line Cook

Firstcallgolf; Fairfax (VA); On-site; USD 33,062 - 34,440; Full time

Benefits offered by this job

Club-Paid Life Insurance

Disability benefits (Voluntary Short//

Flexible Spending Accounts (Health &/n

Job summary

Army Navy Country Club in Fairfax, VA is seeking a P.M. Line Cook to join our culinary team. This full-time role focuses on preparing, cooking, and presenting high-quality menu items while coordinating a busy line and ensuring consistent kitchen execution.

The position requires 3–5 years line cook experience, a solid grasp of multiple cooking methods, and a current food handler’s card. You’ll work under the Executive Chef and Sous Chef to maintain safety, cleanliness, and great guest service.

Qualifications

• High school diploma, GED, 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.

Responsibilities

• Prepare and cook all menu items according to established recipes, specifications, and presentation standards.
• 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.
• 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.

Skills

Line cook experience

Food safety

Bilingual (English/Spanish)

Education

High school diploma or GED

Culinary certificate (preferred)

Tools

Food handler's card

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

P.M. Line Cook

Full Time Fairfax, VA, US

4 days ago Requisition ID: 3334

Salary Range: $24.00 To $25.00 Hourly

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

• Prepare and cook all menu items according to established recipes, specifications, and presentation standards.
• 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.
• 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 pounds.
• Ability to work in a hot, fast‑paced kitchen environment.

Schedule

Schedule varies based on business needs, including days, evenings, weekends, holidays, and special events.

- P.M. shifts

Benefits

• Club-Paid Life Insurance
• Voluntary Short-term & Long-term Disability
• Flexible Spending Accounts (Health & Dependent)
• Paid Time Off & Holiday Pay
• Employee Assistance Program
• 401(k) Retirement Program with Matching Contributions
• Complimentary Meals
• Club-sponsored Staff Events
• Five Star Employee Recognition Program
• Employee Appreciation Fund – A holiday gift to employees funded solely from voluntary contributions made by Members of the Club

Army Navy Country Club is an EEO employer. This is a civilian position and does not require military service.