PM Staff Cafeteria Cook

Army Navy Country Club; Arlington (VA); On-site; USD 21,000 - 29,000; Full time

Job summary

Army Navy Country Club is seeking a PM Staff Cafeteria Cook in Arlington, VA. The role supports the culinary department with food prep, final plating, and garnishing.

Typical shift is Tuesday through Saturday, 11:00 am to 7:30 pm, with a full-time position and an $18/hour pay rate. The cook will maintain sanitary work areas, prepare items using diverse cooking methods, and adapt to dietary restrictions, while coordinating with the Chef and culinary staff to ensure high-quality dining experiences

Qualifications

• 2+ years of kitchen experience in a food service setting.
• Strong knife skills and knowledge of cooking techniques.
• Able to follow dietary restrictions and cross-contamination guidelines.
• Demonstrates professionalism, integrity, and teamwork.

Responsibilities

• Assist in meal preparation in the Culinary Department.
• Garnish plates and ensure proper final presentation.
• Maintain a clean, sanitized workstation throughout the shift.
• Cook using grills, fryers, griddles, ovens, and slicers as directed.
• Test and monitor temperatures and food quality; comply with dietary restrictions.
• Communicate inventory needs and assist in daily operations as assigned.

Skills

2+ yrs experience

Critical thinking

Food allergy awareness

Knife skills

Professional conduct

Ability to lift 50 lbs

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.

PM Staff Cafeteria Cook

Full Time Arlington, Arlington, VA, US

3 days ago Requisition ID: 3347

Position Title: PM Staff Cafeteria Cook

Tuesday - Saturday

11:00 am - 7:30 pm

Full-time $18/hr

Brief Job Des cription

At the Army Navy Country Club, the PM Staff Cafeteria Cook Position is responsible and accountable for assisting in food preparation in the Culinary Department. They will also perform other duties such as final plate preparation and garnishing of cooked items, preparing appropriate garnishes for all plates.

Task

• Preformsshift production of a particular food production station(s)learning to execute all daily operational duties and aboutsupervising the culinary staff.
• Maintaina clean and sanitizedworkstationthroughout the day.
• Prepare food items using various cooking methodsincludingbraising, baking, grilling, frying,andsautéing.
• Proficiently cook using equipmentincludinggrills, deep fryers, griddles,high-capacityovens, motorized slicers.
• Test foods to ensure proper preparation andtemperature.
• Adhere to OR follow the requirements and restrictions of food allergies, vegetarian, vegan and pescatarian diets.
• Communicate groceryand supply needsdaily, checking inventories and quality of raw product.
• At the discretion of the Chef, areas of responsibilities are subject to change on a daily or long-term basis to meet the needs of the team.

Qualifications

• Critical thinking and able to take the initiative to resolve challenges and involve a Chef(s) only when previous methods have been unsuccessful.
• Basic knowledge of food allergies, cross contamination, dietary requirements such as vegetarian, vegan, and pescatarian. ( ServSafe )
• Proficient with a variety of knife skills and cooking techniques.
• Opennessto learning and growing.
• Actina highlyprofessional mannerand understand that honesty and ethics are essential.
• Be able to reach, bend, stoop and lift up to 50 pounds. Additionally, be able to work in a standing position for long periods of time.
• 2 plus years Experience

ANCC Culinary Culture

As a member of the Army Navy Country Club team, all employees are expected to support all staff and departments in bringing the highest possible level of quality and service to our membership in all areas of club operations. Individual and team responsibilities may change as the needs of Army Navy Country Club evolve. All team members are expected to be committed to improving culinary operations, guaranteeing high quality dining experiences, coaching, and training new staff, and demonstrating integrity, a positive attitude, and a relentless pursuit of excellence.

This job is a civilian position and does not require military service (including commission and enlistment)