Line Cook Jobs in Washington D.C.
Opportunities abound in Washington D.C. for professional line cooks. From chef-owned restaurants and casual eateries to national chain restaurants and upscale hotel dining venues, line cooks can assist executive and sous chefs with their daily duties at a wide range of restaurants. A line cook job in any Washington D.C, dining establishment – setting up stations and preparing food to chef specifications – can be a great resume credential for anyone planning a long-term career as a chef.
According to the U.S. Bureau of Labor Statistics, line cooks working part-time in Washington D.C. earn an average of $18.87 an hour while full-time line cooks make an average annual salary of $39,250. However, earnings will likely depend on the size and type of restaurant where a line cook works, possibly the neighborhood where it’s located; Georgetown and Adams Morgan are likely to be among the locations where higher wages could be earned. Previous experience as a line cook is also likely to factor into earnings.
Line cooks have their choice of employers in Washington D.C., which has a well-established reputation as a dining destination, with concentrations of restaurants in popular areas such as the U Street Corridor, Capitol Hill and Adams Morgan. As both the American center of government, surrounded by companies that do business with governmental offices and, of course, a major tourism industry, the Nation’s Capital is filled with dining outlets that serve a variety of international cuisines, fast food, and fine dining. Plus, with such a diverse population of diners –including government officials, locals, business executives and leisure visitors—line cooks will find that Washington D.C. restaurants need line cooks to work both part-time and full time in order to cover breakfast, lunch and dinner shifts.
Restaurants in Washington DC task full time and part-time line cooks with operational oversight of the kitchen’s line along with ensuring food preparation meets state and local safety requirements and the restaurant’s policy and procedures. Line cooks should be knowledgeable of basic cooking methods. Specifically, line cooks should be able to:
- Work the line during high volume service hours
- Maintain and clean and organized work station
- Maintaining a sanitary work environment and ensuring food safety by properly storing perishables and dating food containers
- Ensure each kitchen work station is properly stocked before and after their shift
- Have the ability to work as a team member and take direction from the chef
Restaurants in Washington DC usually prefer that line cooks have prior experience in the position or have previously worked as a prep cook. Of course, formal education or training in the culinary arts can be advantageous, but not necessarily a requirement of the job. Once in the position, restaurants may require line cooks to complete a food preparation course. Additionally, line cooks who exhibit a dedication to their job and to the profession have the potential to move into professional chef roles, including chef de partie and commis chef, with aspirations to eventually become a sous chef or even an executive chef.
Send your resume to your next employer today by searching HCareers for line cook positions in Washington D.C. and across the U.S. HCareers is the online meeting venue for restaurant and hotel industry professionals both offering and seeking employment.