Restaurant Line Cook - FT

Job Title: Restaurant Line Cook - FT

Location: Army Navy Country Club - Arlington

Department: Culinary

Reports To: Executive Chef & Executive Sous Chef

Army Navy Country Club is a prestigious private, member-owned institution with a history dating back to 1924. Spanning 488 acres across two campuses located in Arlington and Fairfax, Virginia. The Club provides employees with opportunities to contribute to essential operations.

Job Summary

Army Navy Country Club is seeking experienced Line Cooks to join our Restaurant Kitchens. The Restaurant Line Cook (Cook 2 level) is responsible and accountable for assisting in daily food preparation, execution, and plating for la carte service. This role supports Culinary Leadership by maintaining quality, consistency, and efficiency during service while assisting in training junior cooks and continuing to grow toward a supervisory role.

Essential Functions

• Perform shift production for assigned restaurant food production station(s), executing daily operational duties during la carte service.
• Assist with final plate preparation, garnishing, and presentation to ensure dishes meet club standards.
• Maintain a clean, organized, and sanitized workstation throughout each shift.
• Prepare food using a variety of cooking methods, including braising, baking, grilling, frying, and sauting.
• Proficiently operate kitchen equipment such as grills, deep fryers, griddles, high-capacity ovens, and motorized slicers.
• Test foods to ensure proper preparation, seasoning, and temperature prior to service.
• Follow all food allergy protocols and dietary restrictions, including vegetarian, vegan, and pescatarian requirements.
• Communicate daily grocery and supply needs, assist with inventory checks, and monitor quality of raw products.
• Assist in the training and development of Cook 1 staff while continuing to build leadership skills.
• Duties and areas of responsibility may change on a daily or long-term basis at the discretion of the Chef to meet restaurant operational needs.

Skills

• Strong knife skills and working knowledge of professional cooking techniques.
• Ability to execute consistent, high-quality food in a fast-paced, high-volume restaurant environment.
• Critical-thinking skills with the ability to take initiative and resolve challenges independently before escalating to Culinary Leadership.
• Working knowledge of food allergies, cross-contamination prevention, and special dietary needs (ServSafe certification preferred).
• Openness to learning, professional growth, and advancement within the culinary team.
• Professional demeanor with a strong commitment to honesty, ethics, and teamwork.

Requirements

• Minimum of two years of professional cooking experience, preferably in a restaurant or club environment.
• Ability to reach, bend, stoop, and lift up to 50 pounds.
• Ability to stand for extended periods of time during service.
• Flexible availability, including evenings, weekends, and holidays, based on restaurant needs.

Benefits

• 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

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

Army Navy Country Club