Line Cook

Line Cook – Silver Diner

Silver Diner is a leader in the casual dining segment, offering a fresh & local menu that bridges high‑quality fine dining with fast‑food convenience. We are currently hiring line cooks for our flagship location in Washington, DC. This position is a great opportunity for culinary professionals who want to build a career in a dynamic environment that values growth, teamwork, and excellence.

• Prepare and/or direct the preparation of menu items to specification, ensuring compliance with sanitation, health, and personal hygiene standards.
• Plate dishes completely to spec, following cooking procedures and using the correct portion sizes.
• Know the specifications for all menu items in your station and keep them up‑to‑date.
• Stock ingredients and supplies ahead of need, maintaining an organized station and performing FIFO inventory practices.
• Conduct temperature checks before and after rush periods.
• Maintain a clean, organized station – clean as you go.
• Adhere to all safety, sanitation, health, and hygiene standards; store ingredients properly.
• Report needed equipment repairs or maintenance to Kitchen Management.
• Communicate clearly and constructively as part of the kitchen team.

• Arrive on time for all shifts.
• Maintain a positive, fun‑oriented attitude.
• Keep your uniform and station sparkling clean at all times.
• Follow all uniform standards.
• Understand SMG scoring standards for quality, speed of service, and order accuracy.
• Know the Silver Diner Food Brand statement.

• Portion menu items correctly and consistently.
• Ensure all menu items are entered into the POS before preparation.
• Track any waste.

• Perform any additional duties reasonably assigned by managers.

• Achieve ticket times of 15–20 minutes.
• Maintain guest satisfaction with food quality and presentation.
• Perform timely re‑cooks as needed.
• Keep station cleanliness and organization.

Silver Diner values on‑the‑job learning demonstrated through consistent career growth as well as formal education.

Minimum 1–2 years in the restaurant or hospitality industry. Prior experience as a cook is a plus but not required.

• Exceptional aptitude for guest service.
• Excellent communication skills.
• Contagiously friendly, outgoing, and energetic.
• Organized and detail‑oriented.
• Sense of urgency and ability to multitask.
• Ability to think and act quickly while maintaining self‑composure.
• Ability to meet all scheduling requirements.

The work area includes food, refrigeration, knives, toasters, microwaves, steam kettles, broilers, ovens, flattops, steam tables, plates/bowls, slippery floors, and high temperatures. The position requires stamina and the ability to tolerate heat, walk‑in coolers, lift or maneuver boxes up to 50 pounds, and stand or walk on hard surfaces for 10–12 hours per day. Must be able to reach, bend, lift, carry, stoop, and wipe continuously and tolerate cleaning and sanitizing products.

Must be 18 or older, have weekend and holiday availability, and be able to lift at least 50 pounds.

• Entry Level

• Full‑time

• Management and Manufacturing
• Hospitality