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Job Title: P.M. 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 Ă 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.
- P.M. shiftsÂ
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.
Learn more about this Employer on their Career Site
