Lead Cook: Elevate Quality, Team & Menu

B.F. Saul Company Hospitality Group; Gaithersburg (MD); On-site; USD 24,000 - 34,000; Full time

Benefits offered by this job

Well-Being Benefits

Sick Policy

Weekly Pay

401(k) Retirement Program

Paid Life Insurance

Employee of the Month/Year

Annual Performance Appraisals and Wage

Annual Team Member Banquets

Annual Team Member Engagement Survey

Discounted Room Rates for Team Members

Complimentary Room Stays

Job summary

B. F. Saul Company Hospitality Group is seeking a lead cook/kitchen supervisor to take a lead role in preparing and cooking food to brand standards. You will provide work direction to cooks and ensure health regulations are followed, contributing to guest satisfaction.

This role requires strong supervision, menu knowledge, and cost control, with responsibilities for line checks, staff training, and collaboration with managers to deliver high quality meals across all outlets.

Qualifications

• High school diploma or GED required.
• College and/or culinary degree or equivalent experience required.
• Serve Safe or approved equivalent certification, or the ability to obtain certification is required.

Responsibilities

• Supervise cooks and provide direction to achieve high food quality.
• Perform daily line checks and audits for consistency and quality.
• Control food costs and monitor kitchen labor to maximize profitability.
• Ensure compliance with health regulations and safe food handling.
• Train team members and maintain training records.

Skills

Communication

Detail oriented

Problem solving

Multitasking

Team leadership

Education

HS diploma or GED

Culinary degree or equivalent

Serve Safe certification

Job description

B. F. Saul Company Hospitality Group is seeking a lead cook/kitchen supervisor to take a lead role in preparing and cooking food to brand standards. You will provide work direction to cooks and ensure health regulations are followed, contributing to guest satisfaction.

This role requires strong supervision, menu knowledge, and cost control, with responsibilities for line checks, staff training, and collaboration with managers to deliver high quality meals across all outlets.