Lead Cook - Banquets - Maryland

Live! Casino and Hotel Maryland•Hanover, MD

2d•Onsite

About The Position

The Lead Cook oversees daily culinary operations to ensure food preparation, production, and presentation meet Live! Casino & Hotel’s standards for quality and consistency. The role supports kitchen leadership by supervising line staff, maintaining sanitation and safety protocols, and ensuring stations are prepared for business demands. The Lead Cook applies advanced culinary skills, guides team members, upholds recipe standards, coordinates workflow, and fosters a professional, collaborative kitchen environment. This position is in a fast-paced, high-energy casino environment operating 24 hours a day, seven days a week. The workplace includes exposure to alcohol, cigarette and cigar smoke, bright lights, and loud noises; smoking is allowed. Scheduling preferences may be considered subject to business needs and the collective bargaining agreement. Shift assignments may change based on operational requirements and seniority. This is a union-represented position, and applicable union dues and fees may be required.

Requirements

High school diploma or GED equivalent.
Culinary arts courses or equivalent experience.
Five or more years of experience as a restaurant line cook.
Ability to secure and maintain licensure as required by MSLA or another applicable regulatory entity, or by Live’s operating standards, to perform assigned duties.
Ability to use all 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 product, 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.
Ensure stations are prepared for anticipated business levels and assist other staff when needed.
Be validated on all stations, including Prep.
Complete daily cleaning duties efficiently and in accordance with sanitation guidelines.
Handle high-volume cooking and plating while maintaining consistent food quality in a fast-paced environment.
Follow safety procedures to help ensure 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.