Lead Line Cook

Renaissance Baltimore Harborplace Hotel; Baltimore (MD); On-site; USD 28,000 - 30,000; Full time

Job summary

Renaissance Baltimore Harbor Place is seeking a PM Shift Lead Line Cook to direct the kitchen line during peak hours, train junior cooks, and uphold restaurant standards for food quality and safety.

This full-time, hourly supervisor position requires 3–4 years of hands-on line cooking, a high school diploma or GED (culinary degree a plus), ServSafe or food handler certification, and the ability to stand long shifts and lift up to 50 pounds.

Qualifications

• 3 to 4 years of hands-on line cook experience.
• Education: High school diploma or GED; culinary arts degree is a plus.
• Certifications: Valid food handler’s license or ServSafe certification.
• Physical Demands: Ability to stand for long shifts and lift up to 50 pounds.
• Skills: Strong leadership, fast multitasking, and clear communication.

Responsibilities

• Line Supervision: Direct and instruct the kitchen team during service shifts.
• Food Preparation: Cook and assemble dishes using proper grilling, frying, or sauté methods.
• Quality Control: Check food temperatures, portion sizes, and presentation before service.
• Staff Training: Train, mentor, and delegate tasks to new or junior cooks.
• Inventory & Stocking: Check supplies, rotate stock, and handle food storage logs.
• Cleanliness: Maintain health code regulations and a clean workstation.

Skills

Leadership

Fast multitasking

Clear communication

Education

High school diploma or GED

Culinary arts degree (a plus)

Job description

Join our team at the Renaissance Baltimore Harbor Place as the PM Shift Lead Line Cook. The lead line cook manages the daily operations of the kitchen line, trains junior kitchen staff, and ensures food quality meets restaurant standards.

Role Overview

• Reports to: Head Chef, Kitchen Manager, or General Manager
• Position Type: Full-time, hourly working supervisor
• Core Goal: Direct the cooking line during peak hours while keeping safety, speed, and high quality.

Compensation

$20 - $22 hourly

Qualifications

• Experience: 3 to 4 years of hands-on line cook experience.
• Education: High school diploma or GED; culinary arts degree is a plus.
• Certifications: Valid food handler’s license or ServSafe certification.
• Physical Demands: Ability to stand for long shifts and lift up to 50 pounds.
• Skills: Strong leadership, fast multitasking, and clear communication.

Responsibilities

• Line Supervision: Direct and instruct the kitchen team during service shifts.
• Food Preparation: Cook and assemble dishes using proper grilling, frying, or sauté methods.
• Quality Control: Check food temperatures, portion sizes, and presentation before service.
• Staff Training: Train, mentor, and delegate tasks to new or junior cooks.
• Inventory & Stocking: Check supplies, rotate stock, and handle food storage logs.
• Cleanliness: Maintain health code regulations and a clean workstation.