Lead Cook

POTOMAC HOSPITALITY GROUP; Bowie (MD); On-site; USD 52,000 - 76,000; Full time

Job summary

The Lead Cook at POTOMAC HOSPITALITY GROUP leads a station with independence and mentorship for the kitchen team across multiple outlets. This role flexes across stations to meet service demands and uphold quality and presentation standards.

In a fast-paced, high-volume environment, you will stay organized, move efficiently under pressure, and train junior cooks while ensuring food safety and sanitation throughout service.

Qualifications

• 3–4+ years of professional kitchen experience with station leadership.
• Ability to train and mentor other kitchen staff.
• Cuisine versatility is a plus across various outlets.
• Strong food safety and sanitation knowledge.
• Flexible availability including evenings, weekends, and holidays.

Responsibilities

• Own assigned station(s) ensuring consistent quality and timing.
• Train, mentor, and support junior cooks on technique and standards.
• Lead station setup, breakdown, and inventory management.
• Cover other stations or departments as needed during service.
• Partner with kitchen leadership on prep planning and execution.
• Identify and resolve quality or workflow issues during service.
• Uphold all food safety, sanitation, and storage procedures.
• Support other outlets or departments as business needs require.

Skills

Mentorship

Bilingual English/Spanish

Job description

Position Summary

The Lead Cook owns their station with a high degree of independence and serves as a point of consistency and mentorship for the kitchen team. This role is expected to flex across stations and departments as service demands shift.

Prepare food across multiple outlets and departments, ensuring consistency, quality, and presentation standards are met for every service.

This is a fast-paced, high-volume kitchen environment where multiple outlets and service periods run simultaneously. The ability to stay organized, move efficiently under pressure, and maintain consistency during peak rushes is essential.

Key Responsibilities

• Take full ownership of assigned station(s), ensuring consistent quality and timing
• Train, mentor, and support junior cooks on technique and standards
• Lead station setup, breakdown, and inventory management
• Step in to cover other stations or departments as needed during service
• Partner with kitchen leadership on prep planning and execution
• Identify and help resolve quality or workflow issues during service
• Uphold all food safety, sanitation, and storage procedures
• Support other outlets or departments as business needs require

Qualifications

• 3-4+ years of professional kitchen experience, including station leadership
• Proven ability to train and mentor other kitchen staff
• Experience with a variety of cultural cuisines is a plus
• Strong working knowledge of food safety and sanitation standards
• Ability to work flexible hours including evenings, weekends, and holidays
• Bilingual (English/Spanish) a plus

Work Environment & Physical Demands

This role requires standing for extended periods, lifting up to 50 lbs, and working near heat sources, sharp tools, and in a fast-paced, high-volume kitchen environment.