Required Years of Experience
We are a forward-thinking, full production brewery and restaurant in DC housing an exciting kitchen and bar, located a few blocks from Nationals Stadium & Yards Park in the heart of the burgeoning Navy Yard neighborhood. With 20 drafts and 5 casks of unique beers all brewed in house and a local and sustainable outlook on all culinary execution.
We are looking for part-time or full-time line cooks that have a passion to learn and grow in a faced paced environment that uses the best local and sustainable ingredients. Understanding and practicing the importance of kitchen cleanliness and sanitation, self-discipline and organization, and treating one another with respect is a must.
Experience in a high volume restaurant is preferred. Saturday and Sunday availability is a must.
As with all Neighborhood Restaurant Group restaurants, our main focus is professionals with a passion for food and a desire to learn and grow. We offer competitive wages and opportunities for advancement within a growing restaurant group. We provide an environment that encourages staff education and professional growth, but most importantly, we want our staff to have fun and truly enjoy being part of this experience
Compensation: Hourly (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off
Advanced Knife Skills
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Casual Dining, Brewery
Part of Neighborhood Restaurant Group
Bluejacket was built to be a brewery without boundaries, allowing Beer Director Greg Engert, head brewer Josh Chapman & their team of brewers to create beers across the broadest range of styles and flavors possible.
At Bluejacket, understanding of and respect for the traditions and techniques of classic brewing coexist with a spirit of constant experimentation, innovation and collaboration, leading to delicious beers that showcase seasonality, culinary inspiration, and historic interpretation.
The Arsenal, Bluejacket's home restaurant and bar, features a constantly rotating selection of twenty Bluejacket beers and five Bluejacket cask ales, all poured at the appropriate temperature, and most available only on-site. The menu, by executive chef Kyle Bailey, updates, refines, and extends the classic fare of beer halls and public houses and features the best locally sourced products available.