Lead Line Cook- Maryland Club
Core
Leading daily food production and menu execution for high-volume live events and venues.
Role type
Lead Line Cook (hands-on IC)
Builds
High-quality menu items for live events, venues, and catered functions
Domain
Hospitality / Live Events / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Food preparation techniques, HACCP principles, food safety regulations, kitchen operations, inventory management (FIFO), equipment operation, knife skills, physical stamina
Preferred skills
Informal kitchen leadership, high-volume hospitality experience, culinary degree or formal training, Food Handler Certification
Technologies
Commercial kitchen equipment, cleaning chemicals
Responsibilities
Prepare and cook menu items per recipes and standards, coordinate kitchen stations for efficient workflow, monitor food quality and portion control, maintain sanitation and safety compliance, support kitchen opening/closing and inventory procedures, provide day-to-day guidance to culinary associates
Seniority
Mid-level, hands-on IC