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Open nowPosted 176 days ago

Line cook

DBG Hospitality23 open roles

Pay
$18 – $20 an hour
Where
Silver Spring, MD, US
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Your applicationOpen nowLine cookDBG Hospitality · Silver Spring, MD, US

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  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: posted 176 days ago

The posting

POSITION SUMMARY: The Line Cook is a key member of the culinary team, responsible for preparing high-quality dishes with precision, speed, and consistency. Working closely with the Executive Chef and Sous Chefs, the Line Cook ensures each dish meets the standards for flavor, presentation, and timing. This role requires strong technical cooking skills, attention to detail, and the ability to thrive in a fast-paced, team-oriented kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILTIES:

  • Uphold the company’s core values through professionalism, teamwork, and consistent culinary excellence.
  • Set up, maintain, and break down an organized and fully stocked station before, during, and after service.
  • Execute all dishes in accordance with standardized recipes, portion guidelines, and plating specifications.
  • Collaborate with the Chef team to ensure timely, accurate service during all meal periods.
  • Maintain clean and orderly coolers, prep areas, and storage spaces in compliance with DOH and internal standards.
  • Prepare mise en place daily to ensure readiness for service and smooth station transitions.
  • Receive, store, and rotate deliveries according to health and safety regulations.
  • Communicate effectively with chefs, expediters, and FOH staff to ensure efficient ticket flow and guest satisfaction.
  • Follow all sanitation, food safety, and allergen protocols.
  • Work with a sense of urgency while maintaining attention to quality and consistency.
  • Take direction and constructive feedback professionally from supervisors and colleagues.
  • Maintain a cooperative and supportive relationship with both BOH and FOH teams.
  • Remain calm, efficient, and focused under pressure during high-volume service periods.

QUALIFICATIONS AND SKILLS

  • Minimum 3 years of relevant culinary experience in a high-volume or fine-dining kitchen.
  • Strong understanding of culinary techniques, cooking methods, and station management.
  • Ability to read and follow recipes, prep lists, and verbal instructions in English.
  • Knowledge of safe food handling practices and health department regulations.
  • Professional appearance, punctuality, and commitment to quality.
  • Team-oriented with strong communication and time management skills.

PHYSICAL REQUIREMENTS:

  • Stand and walk for extended periods (up to 12 hours).
  • Lift and carry up to 50 lbs and move items to various heights or locations.
  • Frequently bend, reach, and use hands for cutting, lifting, stirring, and plating.
  • Safely handle knives, hot equipment, and open flames.
  • Work in a fast-paced environment exposed to heat, humidity, and noise.

DISCLAIMER:

Failure to adhere to company standards or policies may result in disciplinary action up to and including termination.

This job description is not intended to be an exhaustive list of duties or qualifications. Management reserves the right to modify responsibilities or reassign duties as business needs evolve.

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