Lead Line Cook – Hotel/Resort Station Expert

Remington Hospitality; Annapolis (MD); On-site; USD 22,000 - 30,000; Full time

Job summary

Remington Hospitality is seeking a Station Cook I to plan, prep, and produce quality menu items for designated outlets. You will direct Line Cooks, maintain kitchen organization, and uphold sanitation standards in a fast-paced hotel setting.

The role requires 5 years of Line Cook experience in a hotel/resort or restaurant, ability to work all stations, and a solid understanding of recipes and yield guides. Flexibility for varied schedules is expected.

Qualifications

• Must have food handling certification and 5+ years of Line Cook experience.
• Ability to work all stations on the line and follow recipes precisely.
• Comfort high-demand kitchen environment and strong teamwork.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Assign production and prep work for Line Cooks and review priorities.
• Set up work stations with mise en place, tools, equipment and supplies.
• Breakdown work stations and complete closing duties at day end.
• Inspect cleanliness and working conditions of tools, equipment and supplies.
• Inform Sous Chef of supplies needed for the day.
• Transport supplies from Storeroom and stock designated areas.
• Start prep work for the day’s menu and direct Line Cooks accordingly.
• Check POS printers on the line and ensure paper availability.
• Maintain proper storage procedures per Health Department and hotel guidelines.

Skills

Line Cook experience

Food handling certification

Ability to work under pressure

Recipe comprehension

Team collaboration

Job description

Remington Hospitality is seeking a Station Cook I to plan, prep, and produce quality menu items for designated outlets. You will direct Line Cooks, maintain kitchen organization, and uphold sanitation standards in a fast-paced hotel setting.

The role requires 5 years of Line Cook experience in a hotel/resort or restaurant, ability to work all stations, and a solid understanding of recipes and yield guides. Flexibility for varied schedules is expected.