Lead Line Cook - Sailing Center

Cleveland Metroparks; Cleveland (OH); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading recreational organization is seeking a Lead Line Cook for the Patrick S. Parker Community Sailing Center. This role focuses on high-quality food production in a busy kitchen environment, working closely with teammates. Ideal candidates possess strong organizational skills, adhere to sanitation standards, and have a guest-focused mindset. Responsibilities include food preparation, inventory management, and ensuring a clean kitchen. Join this dynamic team to deliver exceptional guest experiences.

Qualifications

• Skilled cook with experience in a fast-paced kitchen environment.
• Ability to maintain high organization and cleanliness standards.
• Strong communication and collaboration skills.

Responsibilities

• Assist with inventory, ordering, and cost control.
• Prepare food according to standardized recipes.
• Maintain a clean and organized kitchen environment.
• Coordinate food preparation with other kitchen staff.

Skills

Food production skills

Organizational skills

Guest-focused mindset

Sanitation standards knowledge

Ability to work in a team

Job description

Cleveland Metroparks is seeking a Lead Line Cook to help drive high-quality food production in a guest-focused environment as part of the opening team at the new Patrick S. Parker Community Sailing Center at E. 55th Street Marina. This role ensures workstations are properly set, maintains high sanitation standards, and sets the pace on a busy line while supporting and guiding fellow team members.

The ideal candidate is a skilled, fast‑paced cook who thrives on a busy line, stays organized, and consistently delivers high‑quality food. They work well with others, maintain strong sanitation standards, and bring a guest‑focused mindset to every shift.

Key Responsibilities

• Assist with inventory, ordering, cost control, and maintaining sanitation standards; provide input on operations, recipes, and menus.
• Prepare food according to standardized recipes with accuracy and consistency.
• Maintain a clean, safe, and organized kitchen environment.
• Prioritize and organize preparation of food items to meet service demands.
• Follow portioning and preparation guidelines to support cost effectiveness.
• Review and adhere to assigned schedules.
• Deliver high‑quality food to ensure an excellent guest experience.
• Respond to guest needs with accuracy, speed, and professionalism.
• Ensure compliance with all applicable Health Department codes.
• Coordinate food preparation with other kitchen staff in a collaborative, team‑oriented environment.