PM Line Cook

Generation Hospitality Group; Provo (UT); On-site; USD 25,000 - 27,000; Full time

Job summary

Generation Hospitality Group is seeking a Line Cook for the Provo area. The role requires preparing menu items to standard recipes in a high-volume hotel kitchen, ensuring quality, safety, and timely service.

You will stock stations, maintain cleanliness, and collaborate with a culinary team to meet guest needs and dietary requests while upholding hotel standards and sanitation guidelines.

Qualifications

• High school diploma or equivalent preferred.
• 1+ year of experience as a line cook or in a comparable culinary role in a high-volume or hotel environment.
• Culinary school training is a plus but not required.
• Strong understanding of cooking techniques, food safety, and sanitation practices.
• Ability to work independently and as part of a team in a fast-paced kitchen.
• Strong attention to detail, time management, and communication skills.
• Ability to stand for long periods and lift up to 50 pounds.

Responsibilities

• Prepare and cook food items according to standardized recipes, portion controls, and presentation specifications.
• Set up and stock stations with all necessary supplies prior to the start of service.
• Maintain cleanliness and organization of the kitchen line, prep areas, and equipment at all times.
• Work collaboratively with the culinary team to ensure timely and high-quality food service.
• Assist with inventory management, including receiving and storing supplies, and rotating stock to minimize waste.
• Ensure all food is handled and stored safely, following local health codes and hotel sanitation standards.
• Communicate effectively with front-of-house staff to ensure smooth service and accommodate special requests or dietary needs.
• Operate kitchen equipment such as grills, fryers, ovens, and slicers safely and efficiently.
• Participate in daily kitchen cleaning tasks and deep cleaning as scheduled.
• Support banquet and event operations when needed.
• Follow all Generation Hospitality Group policies and procedures, including those related to safety and emergency response.

Skills

Line cooking

Food safety

Sanitation practices

Time management

Communication

Teamwork

Physical stamina

Education

High school diploma

Culinary school training

Job description

About Generation Hospitality

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

The Line Cook is a key member of the culinary team, responsible for preparing and executing menu items with consistency, quality, and efficiency in a fast-paced, full-service hotel kitchen. This role supports the hotel’s mission to provide exceptional dining experiences to guests, in alignment with the service standards and hospitality values of Generation Hospitality Group.

Key Responsibilities

• Prepare and cook food items according to standardized recipes, portion controls, and presentation specifications.
• Set up and stock stations with all necessary supplies prior to the start of service.
• Maintain cleanliness and organization of the kitchen line, prep areas, and equipment at all times.
• Work collaboratively with the culinary team to ensure timely and high-quality food service.
• Assist with inventory management, including receiving and storing supplies, and rotating stock to minimize waste.
• Ensure all food is handled and stored safely, following local health codes and hotel sanitation standards.
• Communicate effectively with front-of-house staff to ensure smooth service and accommodate special requests or dietary needs.
• Operate kitchen equipment such as grills, fryers, ovens, and slicers safely and efficiently.
• Participate in daily kitchen cleaning tasks and deep cleaning as scheduled.
• Support banquet and event operations when needed.
• Follow all Generation Hospitality Group policies and procedures, including those related to safety and emergency response.

Qualifications

• High school diploma or equivalent preferred.
• 1+ year of experience as a line cook or in a comparable culinary role in a high-volume or hotel environment.
• Culinary school training is a plus but not required.
• Strong understanding of cooking techniques, food safety, and sanitation practices.
• Ability to work independently and as part of a team in a fast-paced kitchen.
• Strong attention to detail, time management, and communication skills.
• Ability to stand for long periods and lift up to 50 pounds.

The Pay Range For This Role Is

18 - 19.50 USD per hour(Provo Marriott Hotel )