PT Lead Line Cook- Maryland Club

ASM Global•Baltimore, MD

11d

About The Position

Lead Line Cook Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. RESPONSIBILITIES • Overseeing the food prep and service in the restaurant • Maintaining a clean and sanitary kitchen environment • Oversee a staff of kitchen employees to maximize productivity and efficiency of kitchens • Maintains consistency in attitude and behavior • Works to make a specific impression on our clients • Approaches all tasks with a “can-do” attitude • Presents a cheerful, positive manner • Shows initiative and takes action with an appropriate level of independence • Inventory product and prepare it according to management and health guidelines • Responsible for cleaning the equipment and cooking area • Perform duties as required to accomplish delivery of concessions menu • Requires some cooking experience and willingness to learn • Maintain a professional attitude and appearance SKILLS Strong Cooking & Plating Skills A lead line cook must consistently produce high-quality dishes with proper cooking techniques (grilling, sautéing, frying, roasting) while maintaining clean, consistent plating standards during service Ability to Follow Recipes Precisely The right candidate must be able to replicate recipes exactly as written to maintain menu consistency, food cost control, and guest expectations. Excellent Knife Skills Proper knife techniques ensure: Speed and efficiency, consistent cut for even cooking, safety on the line This includes julienne, brunoise, chiffonade, slicing, dicing, and proper knife maintenance. Strong Communication Skills The right candidate must be able to communicate clearly with the Executive Chef/Sous Chef, other cooks, and FOH staff. This includes calling out orders, coordinating timing, and ensuring the entire line moves together. Ability to Lead and Train Others The right candidate must be capable of: Training new cooks Demonstrating proper techniques Correcting mistakes constructively Maintaining professionalism under pressure Organization & Mise en Place Discipline The right candidate understands that service success begins before the first ticket. They keep their station organized, stocked, labeled, and ready. Speed and Efficiency During Service The right candidate must be able to handle multiple tickets at once while maintaining quality and accuracy, especially during high-volume periods Food Safety & Sanitation Knowledge The right candidate must enforce: Proper food storage, temperature control, cross contamination prevention, clean workstations throughout service Problem-Solving Skills When issues arise (missing prep items, equipment issues, or a rush of orders), the right candidate must be able to think quickly and adapt without disrupting service. Reliability and Professionalism The right candidate should be someone the chef can trust to run the line when needed, demonstrating punctuality, accountability, and a positive work ethic. QUALIFICATIONS • Ability to lift up to 50lbs • Ability to walk, reach, stand, bend for long periods of time • Able to work flexible hours (evenings, weekends, holidays) • Able to work under pressure • Effective interpersonal and oral communication skills • Team Player • Must be at least 18 years old • Previous cooking experience required • High school diploma or equivalent. Culinary training preferred • Must have two (2) to three (3) years working in a fast-paced high-end club, or restaurant Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

Requirements

Strong Cooking & Plating Skills A lead line cook must consistently produce high-quality dishes with proper cooking techniques (grilling, sautéing, frying, roasting) while maintaining clean, consistent plating standards during service
Ability to Follow Recipes Precisely The right candidate must be able to replicate recipes exactly as written to maintain menu consistency, food cost control, and guest expectations.
Excellent Knife Skills Proper knife techniques ensure: Speed and efficiency, consistent cut for even cooking, safety on the line This includes julienne, brunoise, chiffonade, slicing, dicing, and proper knife maintenance.
Strong Communication Skills The right candidate must be able to communicate clearly with the Executive Chef/Sous Chef, other cooks, and FOH staff. This includes calling out orders, coordinating timing, and ensuring the entire line moves together.
Ability to Lead and Train Others The right candidate must be capable of: Training new cooks Demonstrating proper techniques Correcting mistakes constructively Maintaining professionalism under pressure
Organization & Mise en Place Discipline The right candidate understands that service success begins before the first ticket. They keep their station organized, stocked, labeled, and ready.
Speed and Efficiency During Service The right candidate must be able to handle multiple tickets at once while maintaining quality and accuracy, especially during high-volume periods
Food Safety & Sanitation Knowledge The right candidate must enforce: Proper food storage, temperature control, cross contamination prevention, clean workstations throughout service
Problem-Solving Skills When issues arise (missing prep items, equipment issues, or a rush of orders), the right candidate must be able to think quickly and adapt without disrupting service.
Reliability and Professionalism The right candidate should be someone the chef can trust to run the line when needed, demonstrating punctuality, accountability, and a positive work ethic.
Ability to lift up to 50lbs
Ability to walk, reach, stand, bend for long periods of time
Able to work flexible hours (evenings, weekends, holidays)
Able to work under pressure
Effective interpersonal and oral communication skills
Team Player
Must be at least 18 years old
Previous cooking experience required
High school diploma or equivalent. Culinary training preferred
Must have two (2) to three (3) years working in a fast-paced high-end club, or restaurant
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.

Responsibilities

Overseeing the food prep and service in the restaurant
Maintaining a clean and sanitary kitchen environment
Oversee a staff of kitchen employees to maximize productivity and efficiency of kitchens
Maintains consistency in attitude and behavior
Works to make a specific impression on our clients
Approaches all tasks with a “can-do” attitude
Presents a cheerful, positive manner
Shows initiative and takes action with an appropriate level of independence
Inventory product and prepare it according to management and health guidelines
Responsible for cleaning the equipment and cooking area
Perform duties as required to accomplish delivery of concessions menu
Requires some cooking experience and willingness to learn
Maintain a professional attitude and appearance