Lead Line Cook- Maryland Club
On-siteCollege Park, Maryland, United States
Job Summary
Prepare, cook, and present menu items adhering to Legends' recipes, portion standards, and presentation guidelines. Provide day-to-day guidance and coaching to cooks, coordinate kitchen stations for efficient workflow, and monitor food quality, consistency, and HACCP compliance. Maintain cleanliness of all kitchen areas, inspect equipment, manage inventory using FIFO practices, and support opening, closing, and deep-cleaning procedures. Lead by example while ensuring safety and adherence to sanitation standards. Located on-site at The Maryland Club at the University of Maryland, this role requires flexibility for nights, weekends, and event days.
Required Qualifications
- Must be at least 18 years of age
- Minimum three (3) years of progressively responsible culinary experience
- Food Handler Certification required or preferred in accordance with local regulations
- Must be able to read, write, and communicate effectively in English
- Flexible schedule with availability to work nights, weekends, holidays, and event days
- Ability to stand and walk for extended periods of time
- Ability to frequently bend, reach, stoop, push, pull, and lift throughout shifts
- Ability to lift and carry up to 50 pounds regularly
- Ability to safely operate knives, commercial kitchen equipment, and cleaning chemicals
Desired Qualifications
- High school diploma or GED preferred
- Previous experience serving as a Lead Cook or demonstrating informal kitchen leadership preferred
- Food Handler Certification required or preferred in accordance with local regulations
- Culinary degree or formal culinary training preferred
- Thorough knowledge of food preparation techniques, culinary terminology, and kitchen operations
- Strong understanding of HACCP principles, food safety regulations, sanitation standards, and safe food handling practices
- Demonstrated ability to lead by example while fostering teamwork, accountability, and operational excellence
- Ability to prioritize multiple assignments while maintaining quality and accuracy in a fast-paced environment
- Strong organizational skills with exceptional attention to detail
- Ability to communicate effectively with culinary leadership and fellow associates
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