Sauté/Line Cook (Fine Dining-DC)
$41,600–$52,000 year
On-site · Washington, District of Columbia, United States
Job Summary
Successful candidates will be responsible for preparing lunch and dinner menu items, maintaining cleanliness and organization of the workstation, and following sanitation and safety procedures. Applicants should have a minimum of five years of culinary experience, ideally in high-volume and fine dining settings. Responsibilities include checking with the Chef for daily specials, stocking the station with food products and equipment, rotating perishable items, and maintaining a high level of professionalism throughout service. Candidates should be able to fulfill physical demands of the role.
Required Qualifications
- Minimum five years’ previous culinary experience
- Experience in preparing culinary products and cooking in high-volume environments
- Ability to follow all recipes and systems
- Proven track record of professionalism, accountability, and team commitment
- Experience working in upscale/fine dining kitchens
- Must be able to stand for 9 hours
- Must be able to lift at least 40 pounds
- Clear and professional communication skills
Desired Qualifications
- Former culinary schooling preferred
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