PM Line Cook

Provo Marriott Hotel and Conference Center; Provo (UT); On-site; USD 19,286 - 24,796; Full time

Job summary

The Provo Marriott Hotel and Conference Center is seeking a Line Cook to join our hotel kitchen team. You will prepare and cook menu items to specification, support station setup, and collaborate with the culinary staff to deliver high‑quality meals for guests and events.

We value reliability, a strong work ethic, and the ability to work efficiently in a fast-paced environment while maintaining safety and sanitation standards.

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 cook experience

Attention to detail

Team player

Food safety knowledge

Communication skills

Education

High school diploma or equivalent

Job description

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

Position Overview

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.