Cooks

Overview

Posted Friday, January 30, 2026 at 5:00 AM

Marriott Providence Downtown

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.
• 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

• Education:
  
  High School Diploma or equivalent
• Minimum 3 months cooking experience at a restaurant or hotel

• Computer literacy, hospitality skills, ability to multi task
• Language proficiency, strong organizational skills, ability to work under high levels of stress
• Mental and physical stamina
• Knife skills beneficial, food safety certified and hospitality skills a plus

• Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment
• Continual standing (except for break period)
• Working with extreme temperatures (freezer, direct heat)
• 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

• 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.

I have read the job description above and understand the requirements. I have the ability to perform all of the functions listed above. Furthermore, I understand that this is not to be construed as an employment contract, nor does this job description necessarily include all the essential functions of the position. The hotel reserves the right to modify, add or remove elements from this job description at any time.

I acknowledge having received a copy of this Job Description.