P.M. Fulltime Hot Line Cook at Army Navy Country Club

Fairfax, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

20.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Grilling, Sautéing, Frying, Broiling, Kitchen Sanitation, Food Safety, Menu Execution, Inventory Management, Team Collaboration, Culinary Standards, High-volume Cooking

Industry

Hospitality

Description

Job Title: PM Full-Time 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 PM Full-Time Line Cook is responsible for preparation and execution of high-quality hot food items in accordance with established recipes, standards, and timelines. This position supports a la carte dining, banquets, wine dinners, and special events while maintaining a clean, safe, and organized kitchen environment that reflects Army Navy Country Club standards. Key Responsibilities: Food Preparation & Execution * Set up and stock the hot food line with all necessary supplies, tools, and equipment. * Prepare all components of menu items according to provided recipes and specifications. * Cook menu items using various methods including grilling, sautéing, frying, and broiling, following instructions from the Executive Chef. * Execute all hot food items for member dining, banquets, wine dinners, and special events within established timelines. Kitchen Operations & Sanitation * Maintain cleanliness, organization, and sanitation of kitchen, prep, and storage areas at the beginning and end of each shift. * Ensure all food is properly wrapped, labeled, dated, and stored per health department standards. * Follow daily guidelines and instructions provided by the Executive Chef and Sous Chef. Teamwork & Professional Standards * Work collaboratively with culinary and service team members in a professional and respectful manner. * Adhere to all Army Navy Country Club standards, procedures, and safety regulations. Qualifications: * High school diploma, G.E.D., or equivalent. * Minimum of 3 years of line cook experience in a high-volume kitchen environment (culinary certificate preferred). * Proficient 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. Physical Requirements: * Ability to stand for up to eight hours per shift. * Ability to lift up to 40 lbs throughout the workday. Schedule: * Hours: 1:00 p.m. – 9:00 p.m. 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

The Line Cook is responsible for preparing and executing high-quality hot food items for a la carte dining, banquets, and special events. They must also maintain a clean, organized, and safe kitchen environment while adhering to established recipes and health department standards.