Lead Line Cook

Troon; Dundalk (MD); On-site; USD 30,307 - 35,817; Full time

Benefits offered by this job

Health insurance

PTO & holidays

Job summary

Sparrows Point Country Club in Dundalk, MD is seeking a full-time Lead Line Cook to join Troon’s hospitality-focused property. You will oversee daily station operations, mentor line staff, and ensure every dish meets flavor, presentation, and safety standards.

Ideal candidates have 3–5 years of high-volume, scratch cooking experience, strong knife skills, and a ServSafe Manager certification. Competitive pay and benefits accompany this role, with opportunities for growth within a global golf and

Qualifications

• Minimum of 3–5 years of progressive culinary experience in a high-volume kitchen.
• Current ServSafe Manager certification or equivalent credential.
• Strong knife skills and proficiency in basic cooking methods.
• Ability to work under pressure and manage kitchen flow.
• Commitment to safety and sanitation standards.

Responsibilities

• Set up, stock, and break down hot and cold culinary stations daily.
• Direct line cooks during peak service to maintain timing and portioning.
• Execute advanced prep work including butchery, sauces, and production.
• Taste and ensure adherence to recipes, flavor, and plates.
• Enforce HACCP standards and food safety compliance.
• Monitor inventory and minimize waste; mentor junior staff.

Skills

Knife skills

Sautéing

Team leadership

Communication

High-volume cooking

Job description

Sparrows Point Country Club, located in Dundalk, MD, is pleased to announce an excellent career opportunity for a Full-Time Lead Line Cook! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.
Pay: $22.00 - $26.00 per hour depending on experience
Summary: Ideal candidates are dependable, team-oriented, and able to take direction, with at least four years of cooking experience in a fine dining environment. The Line Cook assists the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including responsibilities related to kitchen sanitation, cleanliness, preparation, and timely delivery. This position requires strict adherence to all procedures and guidelines established by the Food Service and Safety Department.
Our team is committed to maintaining strong safety protocols to ensure a safe environment for both associates and guests, allowing you to focus on delivering an exceptional dining experience and fostering a positive team atmosphere.
We are seeking a skilled, passionate, and organized Lead Cook to oversee daily station operations and guide our culinary team. In this role, you will bridge the gap between kitchen leadership and line staff.
You will ensure every dish meets our strict standards for flavor, presentation, and safety. The ideal candidate possesses strong technical abilities, exemplary knife skills, and a commitment to mentorship.
Essential Duties and Responsibilities Station Management:

• Set up, stock, and break down hot and cold culinary stations daily.
• Line Leadership: Direct line cooks during peak service to maintain timing, consistency, and portion control.
• Food Preparation: Execute advanced prep work, including butchery, sauce fabrication, and complex food production.
• Quality Control: Taste food throughout service to ensure strict adherence to recipes and flavor profiles.
• Safety & Sanitation: Enforce local health department regulations and HACCP standards for food storage, rotation, and temperature control.
• Inventory & Waste: Monitor inventory levels, assist with ordering, and minimize food waste through proper utilization.
• Team Mentorship: Assist in training, onboarding, and coaching entry-level kitchen staff on culinary techniques.

Qualifications and Skills Experience:

• Minimum of 3–5 years of progressive culinary experience in a high-volume, scratch-cooking kitchen.

Credentials:

• Valid local food handler or ServSafe Manager certification required.

Technical Skills:

• Proficient in all basic cooking methods (sautéing, roasting, braising, poaching) and advanced knife work.

Communication:

• Strong verbal communication skills to effectively expedite orders and manage kitchen flow under pressure.

Physical Demands:

• Ability to stand for long periods, work in high-temperature environments, and lift up to 50 pounds.

Benefits & Perks Competitive hourly wage: $26.00/hour
Health, dental, and vision insurance Paid Time Off (PTO) and holiday.
About Troon: Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.