Lead Cook

A neighborhood institution in Adams Morgan since 1984, Perry’s Restaurant has been a cornerstone of Washington DC’s dining scene for over four decades. Known for our modern Japanese cuisine, vibrant rooftop terrace, and DC’s longest-running Sunday Drag Brunch , Perry’s has been featured in The Washington Post, Washingtonian, City Paper, Eater DC, Zagat, Fox News, BBC, Travel Channel, and more.

Our kitchen is led by James Beard Award–winning Executive Chef Masako Morishita, named one of Food & Wine’s Best New Chefs of 2026 , whose cooking blends Japanese comfort food with creative, modern techniques. Perry’s is a fast-paced, high-energy restaurant serving a loyal neighborhood following as well as new guests discovering our food every day.

We are looking for a Lead Cook who is passionate about cooking, takes pride in their craft, thrives in a collaborative kitchen, and is excited to develop their skills while supporting a talented and dedicated culinary team.

• Work closely with the Executive Chef and Sous Chef to execute the menu with consistency, precision, and high culinary standards

• Take a leadership role on the line, setting an example through strong cooking skills, organization, and teamwork

• Develop strong proficiency across multiple stations (garde manger, sauté, grill) and support the team during service

• Ensure stations are properly prepped, stocked, and organized for efficient service

• Maintain the quality, consistency, and presentation of dishes during high-volume service

• Assist with daily prep, ingredient organization, inventory, and kitchen operations

• Help train and support fellow cooks while maintaining a positive and collaborative kitchen environment

• Communicate clearly with the Chef and kitchen team to ensure smooth and efficient service

• Maintain a clean, safe, and organized kitchen while following all Department of Health guidelines

• Step in wherever needed—supporting prep, covering stations, and helping teammates succeed

• At least 2 years of relevant experience in a professional, high-volume kitchen

• Previous experience as a Lead Cook or experienced Line Cook preferred

• Culinary school or formal training is helpful but not required

• Strong cooking fundamentals, knife skills, and attention to detail

• Experience with Japanese cuisine or a strong interest in learning Japanese cooking techniques is a plus

• Ability to communicate effectively in English to understand kitchen instructions, coordinate service, communicate food allergies, and follow food safety procedures. Spanish language proficiency is a plus.

• Ability to work in a high-volume, fast-paced kitchen without sacrificing quality

• Organized, detail-oriented, dependable, and capable of taking initiative

• Positive attitude, strong work ethic, and team-first mentality

• Willingness to take direction, continue learning, and contribute to a collaborative kitchen culture

• Flexible schedule availability (AM/PM shifts and prep/service)

• Ability to lift up to 35 lbs and stand for extended periods during service

• Competitive hourly pay based on experience

• Medical, dental, and vision benefits after 90 days for full-time employees

• Opportunity for professional development and advancement within a respected and award-winning kitchen

• Work directly with a James Beard Award–winning chef and Food & Wine Best New Chef of 2026 in a creative and supportive environment

• Be part of an established neighborhood restaurant with a strong culinary identity and dedicated team

If you are passionate about cooking and excited to be part of a restaurant that values teamwork, creativity, and hospitality , we would love to hear from you.

Please submit your resume for consideration. Attachments that cannot be opened will not be reviewed.

Perry’s Restaurant is an Equal Opportunity Employer.