Line Cook - Garde Manger and Sauté

About the role

The Ivy Hotel, a Relais & Châteaux member in Baltimore, is hiring a Line Cook for its restaurant, Magdalena, an upscale bistro with seasonal menus and a strong wine selection. The role covers preparation and presentation to high-quality, consistent standards, with Garde Manger and Sauté stations.

Key responsibilities

• Prepare and cook menu items to the highest quality standards.
• Collaborate with the kitchen team to ensure seamless service.
• Manage Garde Manger duties, including salads, hot and cold appetizers and soups.
• Execute Sauté station responsibilities while maintaining timing and quality.
• Maintain cleanliness and organization of workstations.
• Adhere to food safety and sanitation regulations.
• Assist in inventory management and ordering supplies.
• Participate in menu development and daily specials.

Required profile

• Proven experience as a Line Cook in a fine dining or upscale restaurant.
• Culinary degree or equivalent experience preferred.
• Ability to work in a fast-paced, high-pressure environment and to multitask.
• Flexibility to work various shifts, including weekends and holidays.
• Must be able to stand for extended periods and lift up to 40 pounds.

Required skills

• Strong Garde Manger and Sauté skills (essential).
• Excellent teamwork, communication and attention to detail.
• Ability to take direction and a positive, professional attitude.

What we offer

• Support for ongoing learning and development.
• Health and dental coverage, disability and life insurance options.
• Retail and hospitality perks.
• A high-quality daily staff meal.
• Paid vacation and holidays.
• Retirement savings plan.