Lead Line Cook

Eden Resort & Suites; Lancaster (Lancaster County); On-site; USD 22,730 - 32,373; Full time

Job summary

A leading hospitality company in Lancaster County seeks a dedicated culinary professional to assist the Executive Chef. This role involves maintaining kitchen standards, training new staff, and ensuring food safety protocols. Ideal candidates should have a strong culinary background, at least three years of relevant experience, and a teamwork-oriented attitude. Compensation starts at $20 per hour.

Qualifications

• Strong base in culinary knowledge is essential.
• Attention to detail for maintaining menu specifications.
• Ability to work in a team environment while providing support.

Responsibilities

• Maintain high professional kitchen standards.
• Assist with ordering and preparation needs.
• Train new employees on kitchen expectations.

Skills

Culinary knowledge

Attention to detail

Food safety awareness

Organizational skills

Team-oriented attitude

Leadership skills

Education

3+ years in culinary industry

ServSafe Certification (preferred)

Job description

Overview

OVERVIEW OF ROLE: The primary function of this position is to assist the Executive Chef/ Chef Management team in maintaining professional kitchen standards and budgetary needs while delivering quality products and meals to guests in our resort. Must be available to work weekends and holidays.

EEO Statement

EDEN RESORT & SUITES EEO STATEMENT: The Eden Resort & Suites provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Responsibilities

• Ensuring menu specifications are being maintained and executed
• Working with the Executive Chef/ Chef Management Team on ordering or prep needs
• Assist with the training of new employees regarding kitchen knowledge and expectations
• Responsible for the maintenance of HACCP Logs, along with labeling and dating products
• Maintaining a clean and sanitary kitchen
• Interpersonal and conflict resolution skills

Qualifications

• ESSENTIAL SKILLS:
• A strong base in culinary knowledge
• Attention to detail
• Focused on food safety and quality
• Strong organizational and time management skills
• Professional and team-oriented attitude
• Ability to provide leadership and support in a team environment

• EDUCATION AND EXPERIENCE REQUIRED:
• At least 3 years of experience in the culinary industry
• Experienced in high-volume restaurants or other Food and Beverage outlets
• ServSafe Certified preferred

• PHYSICAL REQUIREMENTS:
• Lift requirement: 40lbs or more
• Standing/Walking requirement: 2-4 hours at a time without need for a break
• Ability to work weekdays and weekends as scheduled

Compensation

$20 an hour to start