Lead Line Cook

Join our team at the Renaissance Baltimore Harbor Place as a PM Shift Lead Line Cook. In this role, you’ll oversee the daily operations of the kitchen line, support and train junior kitchen staff, and ensure all food is prepared to meet the restaurant’s standards for quality, consistency, and presentation. Role Overview Reports to: Head Chef, Kitchen Manager, or General ManagerPosition Type: Full-time, hourly working supervisorCore Goal: Lead and coordinate the kitchen line during peak service while maintaining high standards for food quality, safety, efficiency, and speed. Compensation: $20 - $22 hourly Qualifications Experience: 3–4 years of hands-on experience working as a line cook, preferably in a high-volume restaurant or hotel kitchen.Education: High school diploma or GED required; formal culinary education or a culinary arts degree is a plus.Certifications: Valid Food Handler’s Card, ServSafe certification, or other applicable food safety certification.Physical Requirements: Ability to stand and work for extended periods and safely lift and carry items weighing up to 50 pounds.Skills: Strong leadership and organizational abilities, the ability to multitask effectively in a fast-paced environment, and excellent verbal communication skills. Responsibilities Line Supervision: Lead and direct the kitchen team throughout each service shift, ensuring smooth and efficient operations.Food Preparation: Prepare, cook, and plate menu items using proper grilling, frying, sautéing, and other cooking techniques.Quality Control: Monitor food temperatures, portion sizes, consistency, and presentation to ensure all dishes meet established standards.Staff Training: Train, coach, and mentor new and junior kitchen staff while effectively delegating daily tasks and responsibilities.Inventory & Stocking: Monitor inventory levels, rotate products according to FIFO standards, properly store food items, and maintain accurate food storage logs.Cleanliness & Safety: Maintain a clean, organized workstation while following all food safety, sanitation, and health code requirements.