Events Line Cook
The Ned’s Club Washington DC boasts amazing event space serving unique styles of cuisine from around the world. We host incredible events with customized menus for our guests.
About the role
This role is built for a flexible, production-minded line cook who executes high-volume plated dinners with precision, consistency, and speed. You’ll prep in batch, plate to spec, and pivot smoothly between tastings, banquets, receptions, and à-la-minute service during live events. Full time and On Call positions available.
About us
The Ned and Ned’s Club are a global collection of hotels, clubs, spas, and restaurants for like-minded individuals to meet, work, and have a good time. Seven years after launching The Ned London in 2017, we opened Ned’s Club Washington DC, our fourth and newest location.
Ned’s Club Washington DC is a members’ club set over three floors of a neoclassical building in President’s Park at 734 15th Street NW. The 1930 Riggs Building sits opposite the US Treasury, around the corner from the White House. The Club features a Rooftop Terrace and Loft Restaurant with views of the White House, US Treasury, and Washington Monument, plus a Founder’s Dining Room, The Library, Drawing Room, Gallery, Conservatory, and a self-contained floor of private event spaces on level nine.
Responsibilities
- Build plates to diagram/spec at pace (75–300 covers), maintaining portioning, garnish, and temperature control.
- Work assigned station (garde manger, sauté, roast, pass) and support adjacent stations as needed.
- Follow call-and-response during fire times; maintain clean, organized plate-up lines.
- Execute daily production sheets and par levels for proteins, sauces, veg, starches, and garnishes.
- Batch cooking (roasting, poaching, sous vide, combi) with proper chilling/holding (HACCP).
- Accurate labeling, dating, allergen separation, and yield tracking to reduce waste.
- Read BEOs and plating guides; set up pack-outs for off-room support.
- Assist with tastings, VIP/menu previews, and last-minute menu adjustments.
- Break down and reset efficiently to turn rooms or flip menus between courses.
- Maintain DOH/ServSafe standards; monitor logs for temps, cooling, and re-therm.
- Keep stations pristine—mise en place, knife safety, and equipment care.
- Participate in monthly deep cleans and weekly inventory counts.
- Partner with chefs, stewards, and service to time courses and recover from changes.
- Offer cross-support to other Club outlets when event volume is light.
- Coach newer team members on plating diagrams and station setup.
Requirements
- 1–3+ years in upscale hotel/banquet/club kitchens or high-volume plated service.
- Strong fundamentals: butchery basics, sauces, vegetable cookery, seasoning, and plating.
- Proven speed and accuracy in a live pass environment.
- ServSafe Food Handler (preferred).
- Able to read BEOs/recipes, convert yields, and follow production sheets.
- Specialist knowledge of cooking techniques or cuisine types may be advantageous.
- Calm demeanor and genuine passion for providing guests with exceptional food.
- Creative flair; ability to assist with seasonal menu creation.
- Flexible schedule to include evenings, weekends, and holidays.
- Ability to stand for long periods during shifts.
Benefits
- Salary between $25 to $27/hour.
- Medical, Dental, Vision, Company Paid Life, STD, LTD Insurance.
- Complimentary meals in our team restaurant when the Club opens.
- Exciting learning and development programs to progress your career.
- Exclusive rates with our hotels for stays and dining, including for family and friends.
- Paid time off.
- 401k matching.
- Employee assistance program—advice and support.
- Reward and recognition initiatives.