PM Line Cook

• Position Title: PM Line Cook
• Department: Culinary
• Reports to: Executive Chef / Sous Chef
• Exempt/Non-Exempt: ☐ Exempt ☒ Non-Exempt

Position Summary

The PM Line Cook is responsible for delivering exceptional performance in their role, upholding Forbes 5-Star standards, and embodying the property’s Core Values. This position ensures the consistent preparation of high-quality dishes for evening service. By providing expertly prepared cuisine, the PM Line Cook contributes directly to the property’s reputation for excellence and guest satisfaction.

Key Responsibilities

• Prepare and cook food items according to recipes, production sheets, and established standards of quality and presentation.
• Ensure all dishes are prepared and presented to Forbes 5-Star standards, paying meticulous attention to detail, taste, and visual appeal.
• Collaborate effectively with other kitchen staff and front-of-house teams to ensure seamless service and timely delivery of orders.
• Adhere to all health, safety, and sanitation guidelines and regulations, maintaining a clean and organized workstation at all times.
• Support brand standards and guest experience by consistently producing exceptional culinary offerings.
• Monitor and manage inventory of assigned station, reporting any shortages or discrepancies to the Sous Chef.
• Contribute to a positive and professional work environment, fostering teamwork and respect among colleagues.
• Perform additional duties as assigned by the Executive Chef or Sous Chef.

Qualifications

• Proven experience as a Line Cook in a high-volume, fine dining, or luxury hotel environment.
• Culinary degree or relevant professional certifications preferred.
• Strong knowledge of cooking techniques, food preparation, and kitchen equipment.
• Excellent communication, organizational, and time management skills.
• Ability to work independently and collaboratively in a fast-paced, high-expectation environment.

Physical Requirements

• Ability to stand for extended periods, walk, lift, bend, and carry up to 50 pounds.
• Ability to work flexible hours, including weekends and holidays, as required by business needs.
• Exposure to hot and cold temperatures, and a fast-paced kitchen environment.

This job description is intended to convey information essential to understanding the scope of the position and is not intended to be an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.