Lead Line Cook Supervisor

The Sheraton Baltimore North is hiring a Lead Line Cook Supervisor. A lead line cook is responsible for preparing high-quality meals, supervising other line cooks, and maintaining kitchen standards for sanitation and consistency.

This role also involves assisting the head chef, training staff, and ensuring compliance with health and safety regulations.

This is a PM Shift position.

• Food preparation and cooking: Prepare, cook, and plate a variety of dishes according to established recipes and standards, including broiling, sautéing, and frying.
• Kitchen supervision: Oversee and direct the work of other line cooks, ensuring they are following procedures and meeting performance standards.
• Quality and consistency: Monitor and maintain the quality, consistency, and presentation of all food served.
• Sanitation and safety: Ensure the kitchen, including workstations and equipment, is clean, organized, and properly maintained according to health and safety regulations.
• Inventory and stocking: Monitor and stock all cooking stations with necessary ingredients and equipment, and may be involved in inventory and supply requisitions.
• Staff support: Act as a resource for other kitchen staff, answer questions about menu items, and assist with training and evaluating junior cooks.
• Workflow management: Ensure food is prepared and served in a timely manner and that all orders are handled accurately.

• Proven experience as a cook or line cook.
• Strong knowledge of food health and safety regulations.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment.
• Proficiency in standard cooking techniques and methods.
• High school diploma or GED; a culinary degree is often advantageous.

Compensation: $20 per hour