1945 - Line Cook

District 24; Ocean City (MD); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Employee discounts

Job summary

District 24 in Ocean City, Maryland is seeking a skilled lead line cook who is knowledgeable of various cooking techniques and has a passion for food. The ideal candidate will thrive in a fast-paced environment, possess excellent organizational and communication skills, and be proficient in time management.

The position requires a minimum of 2-3 years of experience in a professional kitchen, strong leadership abilities, and the flexibility to work weekends and holidays. Employee discounts are among the benefits offered.

Qualifications

• 2-3 years of experience in a professional operating kitchen.
• Ability to read and interpret recipe cards and safety rules.
• Must be certified by WV State food handler.

Responsibilities

• Perform specific cuts as assigned and maintain a clean work station.
• Assist in the development of new menu items.
• Follow recipes according to set standards and directives from supervisors.

Skills

Advanced knife skills

Ability to lead culinary staff

Communication skills

Organizational skills

Time management skills

Education

2 years cooking in a high-volume establishment

Tools

POS/KDS Screens

Job description

Benefits

• Employee discounts

Summary of Position

To be successful as a lead line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.

Work Environment

• Team member will be exposed to wet and/or humid conditions
• High heat on cooking line
• Cool to cold temperatures in walk in cooler and freezer
• Outside weather conditions
• Moving mechanical parts
• Toxic or caustic chemicals
• Moderate noise level in the work environment

Duties & Responsibilities

• Advanced knife skills, able to perform specific cuts as assigned
• Advanced understanding of cooking techniques ranging from cold food production to hot food production.
• Advanced knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item
• Responsible to complete and submit food requisitions
• Assists in the development of new menu items
• Follows recipes according to set standards
• Follows plating and panning specifications to ensure food consistency
• Follows directives assigned to them by their immediate supervisor
• Complete production assigned to them in a timely manner
• Follows production lists and understands culinary terms
• Maintain a clean and sanitary work station
• Assist in all areas of the kitchen
• Understanding of proper rotation of stock (FIFO)
• Proper food storage and food safety procedures followed
• Must be certified by WV State food handler
• Ability to work weekends, nights, holidays and be flexible in scheduling
• Be courteous and gracious to our resort guests when in front of the guests

Qualifications

• 2-3 years of experience in a professional operating kitchen
• Ability to lead culinary staff in the absence of the Cooks Supervisor
• Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.
• Ability to add, subtract, multiply and divide in all units of measure
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
• Ability to deal with opportunities and issues that may arise in a culinary area

Education and/or Experience

• Minimum of 2 years cooking in a high-volume establishment.

Physical Demands

• Stand, walk, use hands to handle or feel, reach with hands and arms, bend and stand
• Communicate on a regular basis
• Hear commands and directives given by supervisor
• Sit, climb, balance, stoop, kneel, crouch or crawl
• Lift or move items weighing in range of 10 lbs to 50 lbs at a time

Computer/Technology Skills

• Use of POS/KDS Screens

The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Food and Beverage Division.