Job Description

P.M. Line Cook Supervisor (Cook 1)

Location: Army Navy Country Club Fairfax, VA

Reports To: Executive Chef

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.

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.

Culinary Production

• Prepare and cook all menu items according to established recipes, specifications, and presentation standards.
• Execute hot food production for la carte dining, banquets, wine dinners, and special events.
• Utilize a variety of cooking techniques including grilling, sauting, 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 35 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 varies based on business needs, including days, evenings, weekends, holidays, and special events.

P.M. shifts

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.

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