Seasonal Snack Bar Cook

Washington Golf and Country Club, Incorporated; Arlington (VA); On-site; USD 19,320 - 27,517; Part time

Job summary

A prestigious private club in Arlington, VA is looking for a Seasonal Snack Bar Cook. This role involves leading kitchen staff, managing food inventory, and ensuring high-quality food preparation and presentation. Candidates should have previous cooking experience and a food handler certification. The pay rate is $17.00 per hour, with both full and part-time hours available. Join us to contribute to an exceptional dining experience for our members and guests.

Qualifications

• Culinary experience in a high-volume, full-service restaurant is preferred.
• Must be trained in knife skills and basic kitchen equipment.

Responsibilities

• Lead kitchen staff and support executive chefs.
• Oversee protein inventory and maintain cleanliness in the kitchen.
• Ensure food quality and presentation meet standards.

Skills

Previous cooking experience

Knife skills

Ability to multitask under pressure

Positive rapport with various personalities

Education

Food handler certification

Job description

Description

Founded in 1894, The Washington Golf & Country Club (WGCC) is one of the nation's most distinguished private clubs, celebrated for its traditiion of excellence, refined atmosphere, and outstanding member service. With panoramic views of the D.C. skyline and a legacy of hospitality spanning more than a century, WGCC offers an extraordinary member and guest experience- and we're looking for a Seasonal Snack Bar Cook to join our team for the upcoming Summer season!

Responsibilities

• Lead the all the cooks (grill cooks, fish cooks, vegetable cooks, fryer cooks, meat cooks, and garde manger cooks).
• Support the Executive chef and the Sous chefs.
• Assist the Sous chefs with daily specials and other projects.
• Check all proteins inventory.
• Responsible for overseeing all the station and filling in when necessary.
• Helping other cooks to clean the line.
• Creates and maintains a sound working relationship with all preparation personnel.
• Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Reports to the Executive Chef and Sous Chefs any maintenance or repairs needed.
• Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
• Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at your stations to assure a smooth service period.
• Response to maintain a clean and sanitary your work station area including tables, shelves, and equipments.
• Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures.
• Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management.
• Should provide "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• Maintain a high level of cleanliness in the kitchen facilities.
• It is the your responsibilities to assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
• Function may change based on daily need.

Full and Part-time Seasonal Hours available

Pay Rate

$17.00 per hour

Requirements

• Previous cooking experience in restaurant and/or culinary experience in a high-volume, full-service restaurant.
• Food handler certification
• Trained in knife skills and basic kitchen equipment.
• Ability to multi task under pressure and the ability to establish a positive rapport with many types of personalities.

Physical Demands and Work Environment

• Must be able to sit, stand, walk, squat, reach, bend, stoop, twist, climb, clean, and lift up to 20 pounds
• Must be able to dial, collate, file, open/close, sort, fold/unfold and insert/remove
• Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
• Must be able to work in close proximity to moving machinery
• Independent mobility
• Must be able to handle seasonal temperatures