Line Cook

Generation Hospitality; Billings (MT); On-site; USD 19,000 - 25,000; Full time

Job summary

Generation Hospitality is seeking a salaried Line Cook for our Food & Beverage department in Billings, MT. You will prepare, cook and plate items to standardized recipes and maintain mise en place to ensure timely service.

This full-time role requires attention to detail, collaboration with chefs and front-of-house, adherence to food safety, and a positive kitchen culture.

Qualifications

• Experience as a line cook or prep cook in a professional kitchen.
• Knowledge of basic cooking techniques and kitchen terminology.
• Understanding of food safety and sanitation practices.
• Ability to follow recipes and prep lists accurately.

Responsibilities

• Prepare, cook, and plate items according to recipes and presentation guidelines.
• Set up, stock, and maintain stations before, during, and after service.
• Operate kitchen equipment safely, including grills, ovens, and fryers.
• Maintain high standards of food quality and appearance.
• Follow food safety, sanitation, and FIFO procedures.
• Collaborate with culinary and front-of-house teams for smooth service.
• Assist with receiving, checking, and storing deliveries.
• Clean and sanitize work areas, equipment, and tools regularly.
• Support menu changes, specials, and events as directed.
• Follow safety, attendance, and conduct policies.

Skills

Line cook experience

Food safety knowledge

Teamwork

Attention to detail

Education

High school diploma or equivalent

Culinary training (a plus)

Job description

About this position

About Generation Hospitality

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management.

About The Role

As a Line Cook in our Food & Beverage department, you will play a key role in delivering consistently high-quality dishes that align with our culinary standards and guest expectations. This salaried, full-time position requires strong technical cooking skills, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented kitchen environment. You will collaborate closely with chefs, servers, and fellow kitchen staff to ensure timely preparation and plating of menu items, strict adherence to food safety and sanitation guidelines, and a smooth, organized service during all meal periods. This role is ideal for a culinary professional who takes pride in their craft, values consistency and cleanliness, and is eager to contribute to a positive kitchen culture.

What You'll Do

• Prepare, cook, and plate menu items according to standardized recipes, portion sizes, and presentation guidelines
• Set up, stock, and maintain assigned station(s) before, during, and after service, ensuring all mise en place is complete
• Operate kitchen equipment safely and correctly, including grills, ovens, fryers, and other cooking tools as required
• Maintain high standards of food quality, taste, and appearance while working efficiently to meet service demands
• Follow all food safety, sanitation, and hygiene procedures, including proper labeling, storage, and rotation (FIFO)
• Collaborate with the culinary team and front-of-house staff to ensure smooth communication and coordinated service
• Monitor and minimize waste by following portion controls, proper storage practices, and efficient prep techniques
• Assist with receiving, checking, and storing deliveries, ensuring product quality and adherence to specifications
• Clean and sanitize work areas, equipment, and tools regularly, adhering to health department regulations and company policies
• Support menu changes, specials, and events by learning new recipes and techniques as directed by kitchen leadership
• Follow company policies regarding safety, attendance, and conduct, and contribute to a respectful, team-focused work environment
• Provide feedback to supervisors on menu items, preparation processes, and inventory needs to support continuous improvement

Qualifications

• Previous experience as a line cook, prep cook, or similar role in a professional kitchen environment
• Strong knowledge of basic cooking techniques (sautéing, grilling, roasting, frying, etc.) and kitchen terminology
• Understanding of food safety standards, sanitation best practices, and proper food handling procedures
• Ability to follow recipes, prep lists, and verbal instructions accurately and consistently
• Capacity to work efficiently in a high-pressure, fast-paced environment while maintaining attention to detail
• Strong time management and organizational skills, with the ability to prioritize tasks during busy service periods
• Ability to stand, walk, bend, and lift objects (up to a specified weight, e.g., 40 lbs/18 kg) for extended periods
• Willingness to work a flexible schedule, including evenings, weekends, and holidays, based on business needs
• Effective communication skills and a team-oriented mindset, with a professional and positive attitude
• High school diploma or equivalent; culinary training or certification is a plus but not required
• Legal authorization to work in the country of employment

About Generation Hospitality

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management.

About The Role

As a Line Cook in our Food & Beverage department, you will play a key role in delivering consistently high-quality dishes that align with our culinary standards and guest expectations. This salaried, full-time position requires strong technical cooking skills, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented kitchen environment. You will collaborate closely with chefs, servers, and fellow kitchen staff to ensure timely preparation and plating of menu items, strict adherence to food safety and sanitation guidelines, and a smooth, organized service during all meal periods. This role is ideal for a culinary professional who takes pride in their craft, values consistency and cleanliness, and is eager to contribute to a positive kitchen culture.

What You'll Do

• Prepare, cook, and plate menu items according to standardized recipes, portion sizes, and presentation guidelines
• Set up, stock, and maintain assigned station(s) before, during, and after service, ensuring all mise en place is complete
• Operate kitchen equipment safely and correctly, including grills, ovens, fryers, and other cooking tools as required
• Maintain high standards of food quality, taste, and appearance while working efficiently to meet service demands
• Follow all food safety, sanitation, and hygiene procedures, including proper labeling, storage, and rotation (FIFO)
• Collaborate with the culinary team and front-of-house staff to ensure smooth communication and coordinated service
• Monitor and minimize waste by following portion controls, proper storage practices, and efficient prep techniques
• Assist with receiving, checking, and storing deliveries, ensuring product quality and adherence to specifications
• Clean and sanitize work areas, equipment, and tools regularly, adhering to health department regulations and company policies
• Support menu changes, specials, and events by learning new recipes and techniques as directed by kitchen leadership
• Follow company policies regarding safety, attendance, and conduct, and contribute to a respectful, team-focused work environment
• Provide feedback to supervisors on menu items, preparation processes, and inventory needs to support continuous improvement

Qualifications

• Previous experience as a line cook, prep cook, or similar role in a professional kitchen environment
• Strong knowledge of basic cooking techniques (sautéing, grilling, roasting, frying, etc.) and kitchen terminology
• Understanding of food safety standards, sanitation best practices, and proper food handling procedures
• Ability to follow recipes, prep lists, and verbal instructions accurately and consistently
• Capacity to work efficiently in a high-pressure, fast-paced environment while maintaining attention to detail
• Strong time management and organizational skills, with the ability to prioritize tasks during busy service periods
• Ability to stand, walk, bend, and lift objects (up to a specified weight, e.g., 40 lbs/18 kg) for extended periods
• Willingness to work a flexible schedule, including evenings, weekends, and holidays, based on business needs
• Effective communication skills and a team-oriented mindset, with a professional and positive attitude
• High school diploma or equivalent; culinary training or certification is a plus but not required
• Legal authorization to work in the country of employment

The pay range for this role is:
16 - 16 USD per hour(Hilton Garden Inn Billings)

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