Lead Line Cook

Join our team at the Renaissance Baltimore Harbor Place as the PM Shift Lead Line Cook. The lead line cook manages the daily operations of the kitchen line, trains junior kitchen staff, and ensures food quality meets restaurant standards. Role Overview Reports to: Head Chef, Kitchen Manager, or General Manager Position Type: Full-time, hourly working supervisor Core Goal: Direct the cooking line during peak hours while keeping safety, speed, and high quality. Responsibilities: Line Supervision: Direct and instruct the kitchen team during service shifts. Food Preparation: Cook and assemble dishes using proper grilling, frying, or sauté methods. Quality Control: Check food temperatures, portion sizes, and presentation before service. Staff Training: Train, mentor, and delegate tasks to new or junior cooks. Inventory & Stocking: Check supplies, rotate stock, and handle food storage logs. Cleanliness: Maintain health code regulations and a clean workstation. Qualifications: Experience: 3 to 4 years of hands-on line cook experience. Education: High school diploma or GED; culinary arts degree is a plus. Certifications: Valid food handler’s license or ServSafe certification. Physical Demands: Ability to stand for long shifts and lift up to 50 pounds. Skills: Strong leadership, fast multitasking, and clear communication. Compensation: $20 - $22 hourly

• Line Supervision: Direct and instruct the kitchen team during service shifts. • Food Preparation: Cook and assemble dishes using proper grilling, frying, or sauté methods. • Quality Control: Check food temperatures, portion sizes, and presentation before service. • Staff Training: Train, mentor, and delegate tasks to new or junior cooks. • Inventory & Stocking: Check supplies, rotate stock, and handle food storage logs. • Cleanliness: Maintain health code regulations and a clean workstation.