AM Line Cook

Shift: Open Availability, AM/PM/Mid-Shift Company Overview At Pearl Hospitality, we don’t just manage hotels, we develop leaders. Our mission of creating leaders drives everything we do, from how we support our teams to how we serve our guests. As a growing hotel ownership and management company, we partner with trusted brands such as Marriott and Westin to deliver exceptional service while fostering a culture of accountability, growth, and teamwork. We are passionate about creating an environment where employees feel valued, supported, and empowered to take the next step in their careers. About the Role The Line Cook reports directly to the Executive Chef and is responsible for fostering the Pearl culture within the Food & Beverage department for Pearl Hospitality. The Line Cook plays a critical role in the kitchen by preparing and cooking high-quality dishes in a fast-paced environment, ensuring that all meals meet the restaurant's standards for taste, presentation, and safety. This position requires the ability to work efficiently under pressure while maintaining attention to detail and consistency in food preparation. The Line Cook collaborates closely with other kitchen staff to manage inventory, maintain cleanliness, and support smooth kitchen operations. This role contributes directly to customer satisfaction by delivering timely, delicious meals that meet menu specifications. Ultimately, the Line Cook helps uphold the establishment’s reputation for excellent cuisine and service through dedication and culinary skill. Minimum Qualifications High school diploma or equivalent. Previous experience working in a professional kitchen or food preparation environment. Basic knowledge of food safety and sanitation standards. Ability to work standing for extended periods and handle physically demanding tasks. Strong communication skills and the ability to work effectively in a team. Two (2) years of related experience in hospitality or the service industry Preferred Qualifications Culinary school training or certification. Experience with specific cooking techniques relevant to the restaurant’s cuisine. Knowledge of inventory management and kitchen equipment maintenance. Ability to multitask efficiently in a high-volume kitchen setting. Familiarity with dietary restrictions and allergen management. Responsibilities Prepare and cook menu items according to standardized recipes and quality standards. Ensure all food is prepared promptly to meet customer demand during service hours. Maintain the cleanliness and organization of the kitchen workstations and equipment. Assist with inventory management by monitoring stock levels and reporting shortages. Follow all food safety and sanitation guidelines to ensure a safe working environment. Collaborate with kitchen team members to coordinate meal preparation and plating. Adapt to menu changes and special dietary requests as needed. #J-18808-Ljbffr