Lead Line Cook

Troon International; Dundalk (MD); On-site; USD 30,307 - 41,328; Full time

Benefits offered by this job

Competitive wage

Health insurance

Dental insurance

Vision insurance

PTO

Holiday pay

Job summary

Sparrows Point Country Club in Dundalk, MD is seeking a Full-Time Lead Line Cook to join our fast-paced, hospitality-focused kitchen. The position offers $26.00 per hour and growth opportunities within Troon’s global team.

Ideal candidates have 3–5 years of progressive culinary experience in a fine dining environment, strong knife skills, and ServSafe Manager certification. You will lead daily station operations, mentor staff, and ensure flavor, presentation, and safety standards are met.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in a high-volume, scratch-cooking kitchen.
• Valid local food handler or ServSafe Manager certification required.
• Proficient in basic cooking methods and advanced knife work.

Responsibilities

• 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 production.
• Quality control: Taste and ensure adherence to recipes and flavor profiles.
• Safety & sanitation: Enforce health regulations and HACCP standards.
• Inventory & waste: Monitor inventory, assist with ordering, minimize waste.
• Team mentorship: Train, onboard, and coach junior kitchen staff.

Skills

Leadership

Knife skills

Communication

Cooking methods

Education

ServSafe Manager certification

Job description

Sparrows Point CC
919 Wise Ave
Dundalk, MD 21222, USA

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: $26.00/hour

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. Apply today to learn more about our opportunities.

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

• 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

• Minimum of 3–5 years of progressive culinary experience in a high-volume, scratch-cooking kitchen.
• Valid local food handler or ServSafe Manager certification required.
• Proficient in all basic cooking methods (sautéing, roasting, braising, poaching) and advanced knife work.
• Strong verbal communication skills to effectively expedite orders and manage kitchen flow under pressure.
• 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.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.