Sauté​/Line Cook; Fine Dining-DC

Overview

Since opening our doors in 1992, we’ve dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values—culinary excellence, sustainable seafood, southern hospitality, company culture, and philanthropy—to your table every day.

Our sauté cooks play a vital role in delivering these core values. We are seeking Sauté/Line Cook candidates with a minimum of five years of culinary experience, high‑volume kitchen experience, and preferably experience in upscale/fine dining. Successful candidates must follow recipes and systems, maintain professionalism, accountability, and team commitment.

At Truluck’s, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability by serving the highest‑quality sustainable seafood, avoiding endangered species, and following Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and we source produce from local growers whenever possible.

• Continued Education for Culinary & Wine Knowledge
• Daily Shift Meals
• Performance‑Based Culture (promotions & pay)
• Health Insurance
• Vision Insurance
• Dental Insurance
• Employee Discount
• Paid Time Off
• Flexible Schedule
• 401k with matching (after a year of full‑time employment)

$20.00‑$25.00/hour (rate based on experience)

High school diploma or equivalent helpful but not required. Former culinary schooling preferred.

• Minimum two years’ experience in a similar capacity
• Must be able to stand for nine hours
• Must be able to lift at least forty pounds
• Ability to perform all job functions while wearing the specified uniform, including proper footwear
• Clear and professional communication skills

• Check with Chef/Sous Chef for all menu‑of‑the‑day specials
• Preparation of lunch/dinner menu items, amount of prep, quality of product, and cleanliness of area
• Stock food products and equipment needed for the station; clean, set, and prepare service area prior to service to ensure the station is equipped for service
• Follow sanitation and safety procedures
• Assume 100% responsibility for the quality of product served as per spec sheets
• Maintain good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat‑top range, and refrigeration equipment
• Rotate all perishable products properly
• Follow all opening and closing checklists
• Maintain a high level of professionalism
• Pass all unit and departmental tests with a 90% grade or greater
• Always maintain a clean and professional appearance
• Work with teamwork always in mind
• Perform other related duties as assigned by the leadership team