Lead PM Line Cook

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 Lead Line Cook is responsible for overseeing daily line operations, ensuring consistent food quality, maintaining kitchen standards, and supporting culinary leadership in a fast-paced hotel environment. This position serves as a working leader, providing guidance and training to line cooks while actively preparing and executing menu items according to hotel standards. The Lead Line Cook ensures adherence to food safety regulations, recipe specifications, and guest satisfaction expectations.

Essential Duties and Responsibilities

• Lead and coordinate daily activities of line cooks and kitchen team members during assigned shifts.
• Prepare and cook menu items according to standardized recipes, presentation standards, and portion controls.
• Ensure timely execution of food orders for restaurant, assets Executive Chef and Sous Chef in any banquets or prep
• Monitor food quality, consistency, taste, temperature, and presentation.
• Assist with training, coaching, and mentoring kitchen staff.
• Assign tasks and station responsibilities to team members as needed.
• Maintain a clean, organized, and sanitary work environment.
• Ensure all health department regulations are in compliance, and food safety standards.
• Monitor inventory levels and communicate product needs to culinary leadership.
• Assist with receiving, storing, rotating, and labeling food products using FIFO practices.
• Support banquet and special event production as required.
• Assist with prep work, production planning, and station setup.
• Ensure equipment is operated safely and report maintenance concerns promptly.
• Help minimize food waste and control labor and food costs.
• Serve as acting supervisor in the absence of the Sous Chef or Chef.

Qualifications

Required

• Minimum 1-3 years of line cook experience in a restaurant, resort, or hotel environment.
• Demonstrated leadership or supervisory experience in a kitchen setting.
• Strong knowledge of cooking techniques, food preparation methods, and kitchen equipment.
• Knowledge of food safety and sanitation regulations.
• Ability to work efficiently in a high-volume environment.
• Excellent communication and organizational skills.
• Ability to work flexible schedules, including nights, Mornings, weekends, holidays, and special events.

Preferred

• Previous hotel or resort experience.
• ServSafe Food Handler or Food Protection Manager Certification or Ability to obtain

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, stoop, reach, and work in hot and cold environments.
• Manual dexterity sufficient to operate kitchen equipment and utensils safely.

Competencies

• Food Quality and Presentation
• Time Management
• Attention to Detail
• Problem Solving
• Adaptability
• Guest Service Focus
• Safety and Sanitation Compliance

Benefits

• Competitive pay
• Health, dental, and vision insurance
• Paid time off
• Employee meal program
• Hotel discounts
• Career growth and development opportunities
• 401(k) program (if applicable)