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Sous Chef/Line Cook
Job
National Golf Club
Fort Washington, MD (In Person)
$49,920 Salary, Part-Time
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Job Description
Sous Chef/Line Cook National Golf Club - 3.8 Fort Washington, MD Job Details Part-time $23 - $25 an hour 1 day ago Qualifications Food waste mitigation Staff supervision Pre-cooking preparation Teamwork Shift management Attention to detail Leading team collaboration initiatives Managing kitchen staff Full Job Description Job Summary We are seeking an energetic and detail-oriented Sous Chef/Line Cook to join our dynamic culinary team. In this pivotal role, you will be responsible for preparing high-quality dishes, supervising kitchen operations, and ensuring exceptional food presentation and safety standards. Your leadership skills will help foster a collaborative environment, motivate team members, and uphold the restaurant's commitment to fine dining excellence. This position offers an exciting opportunity to showcase your culinary expertise while managing daily kitchen activities in a fast-paced, hospitality-driven setting. Responsibilities Prepare and cook a variety of menu items with precision, consistency, and flair, ensuring adherence to recipes and presentation standards. Supervise kitchen staff during shifts, providing guidance, training, and support to maintain high performance levels. Oversee food production processes, including inventory control, food handling, and ensuring proper storage practices to minimize waste. Assist in menu planning and development to keep offerings innovative and aligned with guest preferences. Maintain strict food safety and sanitation standards in compliance with health regulations; conduct regular kitchen inspections. Manage shift operations efficiently by coordinating tasks among team members, monitoring service flow, and resolving issues promptly. Support catering events and banquet services by preparing specialized dishes and overseeing food presentation for large groups. Experience Proven culinary experience in a fast-paced restaurant environment, preferably with fine dining exposure. Supervising or team management experience within a kitchen setting is essential. Extensive knowledge of food preparation techniques, food safety protocols, and inventory management practices. Experience with banquet service, catering operations, or dietary department procedures is highly desirable. Demonstrated leadership skills with the ability to motivate a diverse team and manage shift responsibilities effectively. Familiarity with food service management systems and menu planning processes. Strong background in hospitality, food industry standards, and culinary arts to ensure top-tier guest experiences. Join us to lead with passion in a vibrant culinary environment where your skills will shine!