Lead Cook - Prime Rib - Maryland

Live! Casino and Hotel Maryland•Hanover, MD

7d•Onsite

About The Position

The Lead Cook oversees daily culinary operations, ensuring food preparation, production, and presentation meet Live! Casino & Hotel’s standards for quality and consistency. The role supports kitchen leadership by supervising and training line staff, maintaining sanitation and safety protocols, and preparing stations for anticipated business levels. The Lead Cook works under the supervision of the culinary management team and collaborates with the Sous Chef or Chef D’Cuisine to support the success of the kitchen and restaurant. This is a union-represented position; applicable union dues and fees may be required. Scheduling is governed by the applicable collective bargaining agreement and may involve shift bids or assignments that change according to operational requirements and seniority. The position is in a high-energy, 24/7 casino environment. Team Members may be exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noise, and work in an environment where smoking is allowed. The casino includes more than 300,000 square feet of gaming and entertainment space and approximately 3,000 employees.

Requirements

High school diploma or GED equivalent.
Culinary arts coursework or equivalent experience.
Five or more years of experience as a restaurant line cook.
Ability to use kitchen equipment and appliances.
Ability to read and write basic instructions.
Knowledge of personal protective equipment (PPE).
Ability to be creative with cooking and food preparation.
Ability to read and interpret production lists, menus, and banquet event orders.
Ability to maintain accurate records.
Knowledge of sanitation and health department regulations for safe food handling.
Ability to stand for long periods without sitting or leaning.
Ability to bend, stoop, and reach while carrying food products, equipment, or trash/waste weighing up to 50 pounds.
Ability to lift, carry, and deliver food items weighing up to 50 pounds throughout a scheduled shift.
Ability to work around 500-degree ovens and in 40-degree walk-in refrigerators.
Ability to stand and walk continually throughout a 10-hour shift.

Responsibilities

Prepare and cook dishes according to recipes or instructions.
Train new hires and instruct staff on proper cooking techniques and safety protocols.
Collaborate with the Sous Chef or Chef D’Cuisine to support the success of the kitchen and restaurant.
Prepare stations to meet anticipated daily business levels and assist fellow staff when needed.
Be validated on all stations, including Prep.
Complete daily cleaning duties efficiently and follow sanitation guidelines.
Handle high-volume cooking and plating while maintaining consistent food quality in a fast-paced environment.
Follow safety procedures to support employee safety.
Follow appropriate procedures and work under the supervision of the culinary management team.
Promote teamwork and quality service through daily communication and coordination with other departments.
Occasionally interact directly with guests.
Follow company and department appearance standards.
Demonstrate professionalism that reflects the brand and company values.
Perform additional duties as assigned.

Benefits

Comprehensive group health benefits for full-time and part-time Team Members and eligible dependents.
Free basic life insurance.
Free short-term and long-term disability coverage.
Retirement savings options.
Paid time off.
Tuition reimbursement.
On-site wellness center for Team Members and eligible dependents at the Maryland property.
Training and pathways for career growth.
Rewards and recognition programs.
Annual merit-based pay increases.
Discretionary performance bonuses.
Discretionary service bonuses.
Free parking.
Free food and discounted meals.
Live! Hotel, Food & Beverage, and Entertainment discounts.