Lead Line Cook

Destination by Hyatt; Chapel Hill (NC); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Free room nights

Insurance

401K

Paid time off

Family bonding time

Tuition reimbursement

Crossroads discount

Gift shop discount

Employee stock plan

Retail discounts

Job summary

The Carolina Inn is seeking a Lead Line Cook to support a high-volume, upscale kitchen team. You will supervise a small crew, ensure consistent plating, and maintain hygiene and safety standards across breakfast, lunch, and special events.

Join a professional culinary team that values teamwork, precision, and quality. The role requires collaboration with the Chef de Cuisine and Sous Chef, with a focus on consistent, excellent guest experiences.

Qualifications

• Proven experience as a lead Line Cook or similar role in a high-volume, upscale restaurant or culinary establishment for at least 4 years.
• Excellent organizational and time management abilities to effectively manage multiple tasks and priorities.
• Solid understanding of food safety standards, sanitation guidelines, and regulatory compliance.
• Strong communication and interpersonal skills to collaborate effectively with team members, management, and external involved groups.

Responsibilities

• Master and execute intermediate cooking techniques, following recipes and presentation standards set by the Culinary Department.
• Participate in the preparation of ingredients, cooking, and assembly of dishes as directed by management.
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Work collaboratively with Culinary Department staff to ensure smooth kitchen operations.
• Foster a positive and professional kitchen environment through effective communication and teamwork.

Skills

Lead Line Cook experience

Organizational skills

Food safety knowledge

Communication skills

Job description

Organization- The Carolina Inn

Summary

Overall function

The Lead Line Cook role supports the Crossroads Culinary Supervisor. This position works directly with the Chef de Cuisine and Sous Chef. The Lead Line Cook will be responsible for managing a team of cooks, overseeing a cooking station, and assisting with food production for Crossroads breakfast and lunch service, Sunday brunch, special tea events, Pittsboro Street Provisions grab-and-go offerings, and other special events.

We offer excellent benefits:

• 12 free room nights after 90 days of service, Discounted and Friends & Family Room Rates upon hire
• Medical, Prescription, Dental and Vision Insurance after 30 days of employment
• 401K with company match
• Paid Vacation, sick days, new child leave and personal day
• Paid Family Bonding Time (8 weeks, primary caregiver; 2 weeks, supportive caregiver) and Adoption Assistance
• Tuition Reimbursement
• 50% discount in Crossroads
• 20% discount in gift shop (exception: jewelry, UNC items, alcohol)
• Employee Stock Purchase Plan
• Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

Main Duties

• Master and execute intermediate cooking techniques, following recipes and presentation standards set by the Culinary Department.
• Participate in the preparation of ingredients, cooking, and assembly of dishes as directed by management.
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Work collaboratively with Culinary Department staff to ensure smooth kitchen operations.
• Foster a positive and professional kitchen environment through effective communication and teamwork.

Other Duties:

• Perform any other reasonable duties and responsibilities as assigned by the Chef or other supervisory personnel.
• Assist in the execution of special events and promotions.
• Ensure compliance with health and safety regulations and food handling standards.
• Carry out any other duties and responsibilities as assigned.
• To maintain a high standard of personal appearance and food safety hygiene and adhere to the hotel and department grooming standards.

Qualifications

Qualifications:

• Proven experience as a lead Line Cook or similar role in a high-volume, upscale restaurant or culinary establishment for at least 4 years.
• Excellent organizational and time management abilities to effectively manage multiple tasks and priorities.
• Solid understanding of food safety standards, sanitation guidelines, and regulatory compliance.
• Strong communication and interpersonal skills to collaborate effectively with team members, management, and external involved groups.
• Tentative Schedule : Mon/Tues/Fri/Sat/Sun AM / MID Schedule is subject to change based on business needs.