Lead Line Cook

BallenIsles Country Club•Dundalk, MD

21d•$22 - $26•Onsite

About The Position

Sparrows Point Country Club, located in Dundalk, MD, is pleased to announce an excellent career opportunity for a Full-Time Lead Line Cook! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management. Ideal candidates are dependable, team-oriented, and able to take direction, with at least four years of cooking experience in a fine dining environment. The Line Cook assists the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including responsibilities related to kitchen sanitation, cleanliness, preparation, and timely delivery. This position requires strict adherence to all procedures and guidelines established by the Food Service and Safety Department. Our team is committed to maintaining strong safety protocols to ensure a safe environment for both associates and guests, allowing you to focus on delivering an exceptional dining experience and fostering a positive team atmosphere. Apply today to learn more about our opportunities. We are seeking a skilled, passionate, and organized Lead Cook to oversee daily station operations and guide our culinary team. In this role, you will bridge the gap between kitchen leadership and line staff. You will ensure every dish meets our strict standards for flavor, presentation, and safety. The ideal candidate possesses strong technical abilities, exemplary knife skills, and a commitment to mentorship.

Requirements

Minimum of 3–5 years of progressive culinary experience in a high-volume, scratch-cooking kitchen.
Valid local food handler or ServSafe Manager certification required.
Proficient in all basic cooking methods (sautéing, roasting, braising, poaching) and advanced knife work.
Strong verbal communication skills to effectively expedite orders and manage kitchen flow under pressure.
Ability to stand for long periods, work in high-temperature environments, and lift up to 50 pounds.

Nice To Haves

At least four years of cooking experience in a fine dining environment.

Responsibilities

Set up, stock, and break down hot and cold culinary stations daily.
Direct line cooks during peak service to maintain timing, consistency, and portion control.
Execute advanced prep work, including butchery, sauce fabrication, and complex food production.
Taste food throughout service to ensure strict adherence to recipes and flavor profiles.
Enforce local health department regulations and HACCP standards for food storage, rotation, and temperature control.
Monitor inventory levels, assist with ordering, and minimize food waste through proper utilization.
Assist in training, onboarding, and coaching entry-level kitchen staff on culinary techniques.