Line Cook
Marriott Providence Downtown
Job Description
Job Title: Line Cook
Department: Kitchen/ Food and Beverage
Reports to: Lead Line Cook, Restaurant Sous Chef, Banquet Sous Chef, Executive Chef
Position Summary:
Responsible for learning and demonstrating proficiency and consistency of food
production for a particular station. To maintain and improve the standards of quality in
every aspect of preparation.
Essential Functions:
Attendance as scheduled is required.
Understands production/ prep scheduling, creates and/or follows production charts
Strategic prep production to incur minimal waste
Demonstrates safe food handling procedures (labeling, dating, rotating)
Uses time productively, organized and combines trips, well planned
Knows how to safely operate and clean all kitchen equipment (where applicable)
Completes daily checklists and inspection logs
Maintains a sanitary and organized work station
Complies with portion sizes, quality standards, garnish, as trained and educates others
to enforce same standards
Makes effective thoughtful decisions and accepts responsibility for them
Creative problem solver, uses team work, empowerment and the Journey principles
Complies with all handbook standards
Demonstrates a “whatever it takes” behavior to please guests
Absolute commitment to improve Guest Satisfaction Scores
Attends and successfully completes “Great Food, Safe Food” training manual
Regularly reports all needed maintenance projects
Checks with supervisor prior to departure
Neat appearance with proper clean uniform, wearing both a hat or hair net and work
shoes
Experience:
Education High School Diploma or equivalent
Minimum 3 months cooking experience at a restaurant or hotel
Skills:
Computer literacy, hospitality skills, ability to multi task, language proficiency, strong
organizational skills, ability to work under high levels of stress, mental and physical.
Knife skills beneficial, food safety certified and hospitality skills a plus
Physical Job Requirements:
Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc
Continual standing (except for break period)
Continuous motion
Working with extreme temperatures (freezer, direct heat)
Environment:
Hearing: must be able to hear server requests
Vision: must be able to check food for accuracy and wholesomeness
Speech: must be able to communicate to servers and management any situations that
require attention
Literacy: must be able to read tickets
Equipment:
Slicer, grill, oven range, convection oven, fryer, griddle, broiler, “pizza hut”, heat lamp,
buffalo chopper, blender, food processor, stick blender, micros printer, knives, steam
table, refrigeration units, mandolin, spiral slicer
This job description reflects management’s assignment of essential functions, and does not restrict
management’s right to assign or reassign other duties and responsibilities to the restaurant server at any time.