Lead Cook - Cook III

POTOMAC HOSPITALITY GROUP; Bowie (MD); On-site; USD 52,000 - 65,000; Full time

Job summary

POTOMAC HOSPITALITY GROUP is seeking a Lead Cook for a high-velocity kitchen in Bowie, MD. You will own your station, mentor junior cooks, and adapt across outlets to meet service demands.

Ideal candidates have 3–4+ years of kitchen leadership, strong food-safety knowledge, and flexibility to work evenings, weekends, and holidays. English/Spanish bilingual capability is a plus in this diverse environment.

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.

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

Skills

Station leadership

Mentoring staff

Food safety & sanitation

Flexible hours

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.