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.