Full Time PM - Line Cook

Pay

Compensation range: $17–$20 per hour, depending on qualifications and related experience.

Job Overview

The Line Cook prepares, cooks, and presents menu items in accordance with established recipes, quality standards, and food safety guidelines. This role is responsible for maintaining a clean, organized, and sanitary workstation while ensuring all food is stored, handled, and prepared safely. The Line Cook utilizes a variety of cooking techniques, monitors product quality and portion control, minimizes waste, and assists in maintaining kitchen equipment and sanitation standards.

What You'll Be Doing

• Prepare and cook menu items using proper cooking techniques including grilling, sautéing, roasting, frying, baking, braising, and other approved methods.
• Follow standardized recipes, presentation guidelines, and portion specifications to ensure consistency and guest satisfaction.
• Prepare meals accurately while accommodating guest dietary restrictions, allergies, and special requests.
• Maintain proper food storage, labeling, rotation, and temperature controls in accordance with health department regulations.
• Monitor kitchen cleanliness and sanitation, including workstations, equipment, utensils, and food preparation areas.
• Practice safe knife handling, equipment operation, and proper food handling procedures.
• Assist in controlling food costs through proper product utilization, minimizing waste, and effective use of leftovers where appropriate.
• Maintain inventory awareness by notifying leadership of product shortages or quality concerns.
• Report equipment malfunctions, safety hazards, accidents, or guest concerns promptly to management.
• Work collaboratively with kitchen and front-of-house teams to ensure efficient service during all meal periods.
• Maintain professionalism, reliability, and attendance while adhering to company policies, uniform standards, and scheduling requirements.
• Participate in departmental meetings, training, and other duties or special projects as assigned by management.

Skills and Abilities

• High school diploma or equivalent; culinary arts education or related training preferred.
• One (1) or more years of culinary or food service experience, with hospitality industry experience preferred.
• Strong commitment to guest service and knowledge of proper food preparation, cooking techniques, food handling, storage, sanitation, and kitchen safety standards.
• Ability to follow established policies, procedures, and recipes while exercising sound judgment to identify and resolve routine issues.
• Strong organizational, communication, and interpersonal skills.
• Ability to work efficiently in a fast‑paced, high‑pressure environment while maintaining a positive and professional attitude.

Working Conditions & Physical Effort

Physical work is a primary part of the job. Work is performed in an interior hotel environment with equipment and machines, exposing the associate to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and loud noises. The role requires following basic safety precautions and using applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 lb. While performing duties, the associate must speak, listen, write, and maintain close vision (with or without corrective lenses).

Benefits

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Flexible Spending Accounts
• 401(k) Retirement Plan with company match
• Paid Time Off, Vacation and Holidays
• Employee Assistance Program
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!
• Part‑Time Benefits Also Available!

*Benefits vary by location*