Lead Line Cook- Maryland Club

ASM Global · College Park

LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

THE ROLE

The Lead Cook is responsible for leading the daily execution of food production while preparing high-quality menu items in accordance with Legends' recipes, specifications, and culinary standards. Working alongside the culinary team, this position provides day-to-day directions to cooks, promotes operational efficiency, and helps ensure exceptional food quality, consistency, cleanliness, and compliance with all food safety and sanitation standards.

ESSENTIAL DUTES AND RESPONSIBILITIES

Prepare, cook, and present menu items in accordance with established recipes, portion standards, and presentation guidelines.
Provide day-to-day guidance, coaching, and support to cooks and other culinary team members during food production and service.
Coordinate assigned kitchen stations to ensure efficient workflow and timely execution of daily service and catered events.
Follow production schedules and assignments established by the Executive Chef and culinary leadership.
Monitor food quality, consistency, portion control, and presentation throughout production and service.
Maintain proper food temperatures and ensure compliance with HACCP principles, food safety regulations, and sanitation standards.
Label, date, rotate, and properly store all food products in accordance with company standards and applicable health department regulations.
Maintain cleanliness and organization of kitchen stations, walk-in coolers, storage areas, shelves, floors, walls, and drains.
Inspect kitchen equipment to ensure safe operation and promptly report maintenance or repair needs.
Assist with receiving, inspecting, rotating, and stocking deliveries using FIFO inventory practices.
Promote a safe working environment by identifying and reporting unsafe conditions and following all workplace safety policies and procedures.
Lead by example by maintaining professional appearance standards, attendance expectations, and uniform guidelines.
Support kitchen opening, closing, inventory, and deep-cleaning procedures as assigned.
Collaborate with culinary leadership to support daily operations, special events, and continuous operational improvement.
Perform additional operational duties and responsibilities as assigned by leadership.

SUPERVISORY RESPONSIBILITIES

Provides day-to-day work direction and operational guidance to assigned culinary associates.
This position does not have formal supervisory responsibilities, including hiring, discipline, scheduling, performance evaluations, or termination authority.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE

Must be at least 18 years of age.
High school diploma or GED preferred.
Minimum three (3) years of progressively responsible culinary experience, preferably in a high-volume restaurant, hotel, catering, stadium, arena, attraction, or similar hospitality environment.
Previous experience serving as a Lead Cook or demonstrating informal kitchen leadership preferred.
Food Handler Certification required or preferred in accordance with local regulations.
Culinary degree or formal culinary training preferred.

SKILLS AND ABILITIES

Thorough knowledge of food preparation techniques, culinary terminology, and kitchen operations.
Strong understanding of HACCP principles, food safety regulations, sanitation standards, and safe food handling practices.
Demonstrated ability to lead by example while fostering teamwork, accountability, and operational excellence.
Ability to prioritize multiple assignments while maintaining quality and accuracy in a fast-paced environment.
Strong organizational skills with exceptional attention to detail.
Ability to communicate effectively with culinary leadership and fellow associates.
Must be able to read, write, and communicate effectively in English.
Flexible schedule with availability to work nights, weekends, holidays, and event days.
Ability to stand and walk for extended periods of time.
Ability to frequently bend, reach, stoop, push, pull, and lift throughout shifts.
Ability to lift and carry up to 50 pounds regularly.
Ability to safely operate knives, commercial kitchen equipment, and cleaning chemicals.

WORKING CONDITIONS

Location: On-site The Maryland Club at the University of Maryland

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

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