Cook 1 - Line Cook Supervisor at Army Navy Country Club

Fairfax, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

0.0

Posted On

04 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Kitchen Supervision, Food Safety, Menu Execution, Staff Training, Portion Control, Sanitation Management, Team Leadership, Workflow Coordination, Grilling, Sautéing, Frying, Roasting, Broiling, Baking, Inventory Rotation

Industry

Hospitality

Description

Job Title: Line Cook Supervisor (Cook 1) 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 Cook 1 – Line Cook Supervisor is responsible for supervising and participating in the preparation, cooking, and presentation of high-quality menu items while overseeing the daily operations of the line. This position leads line cooks during service, ensures food quality and consistency, coordinates workflow, and maintains a clean, safe, and efficient kitchen environment. The Line Cook Supervisor serves as a key leader on the culinary team by promoting teamwork, maintaining standards, and supporting the Executive Chef in achieving operational excellence. Key Responsibilities: Culinary Production * Prepare and cook all menu items according to established recipes, specifications, and presentation standards. * Execute hot food production for à la carte dining, banquets, wine dinners, and special events. * 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. Kitchen Supervision * 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. Benefits: Army Navy Country Club places a strong emphasis on the well-being of its staff, offering comprehensive benefits designed to support a balanced and fulfilling career. * Group Health, Dental, & Vision Insurance * 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.

Responsibilities

Supervise and participate in the preparation and presentation of high-quality menu items while overseeing daily line operations. Lead line cooks to ensure food consistency, coordinate workflow, and maintain a safe, clean kitchen environment.