Line Cook, The Founder's Room | Part-Time | The Paramount Baltimore

Oak View Group•Baltimore, MD

About The Position

The Line Cook, The Founder's Room is responsible for preparing and cooking menu items according to established recipes, quality standards, portion requirements, and presentation guidelines. The role requires strong kitchen fundamentals, attention to detail, effective communication, and the ability to maintain high standards in a fast-paced environment. The culinary team contributes to an exceptional guest experience through properly prepared dishes, efficient kitchen operations, and consistent execution during busy service periods and special events. This part-time position pays $19.00–$22.00 per hour. Part-time benefits include a 401(k) Savings Plan and 401(k) matching. The position will remain open until December 31, 2026. Shifts may include evenings, weekends, holidays, and scheduled entertainment events; availability during peak service periods is important.

Requirements

Knowledge of basic cooking techniques, food preparation, and kitchen organization.
Ability to follow recipes, portion specifications, and plating instructions.
Understanding of food safety, sanitation, temperature control, and proper storage practices.
Ability to work quickly and accurately under pressure.
Strong communication, organization, and teamwork skills.
Ability to stand for extended periods and safely handle kitchen equipment, with or without reasonable accommodation.
Dependable and punctual, with commitment to maintaining high culinary standards.
Food safety certification required if applicable to the position or venue; willingness to complete required training.
Availability for shifts that may include evenings, weekends, holidays, and scheduled entertainment events; availability during peak service periods is important.

Nice To Haves

Previous line cook or professional kitchen experience is preferred.

Responsibilities

Prepare and cook menu items according to established recipes, specifications, and presentation standards.
Complete assigned prep work before service, including washing, cutting, portioning, seasoning, and organizing ingredients.
Maintain consistency in flavor, temperature, portion size, and plating.
Execute orders accurately and efficiently during service.
Coordinate with fellow cooks, kitchen leadership, and food runners to maintain smooth ticket flow.
Maintain a clean, organized, and properly stocked workstation throughout each shift.
Follow food safety, sanitation, temperature-control, and food-storage procedures.
Prevent cross-contamination and follow established procedures for food allergies and special dietary requests.
Monitor ingredient levels and communicate shortages or replenishment needs to kitchen leadership.
Rotate and label products according to established food-storage procedures.
Properly operate and maintain kitchen equipment and utensils.
Assist with receiving and storing deliveries as assigned.
Complete opening, closing, cleaning, and station breakdown duties.
Follow kitchen safety procedures and maintain a professional, team-focused attitude.
Support special events and high-volume service periods while maintaining quality and consistency.