Line Cook PM Shift - Marriott

Pyramid Global Hospitality•Chandler, AZ

7d•Onsite

About The Position

Pyramid Global Hospitality is hiring a full-time seasonal PM Line Cook for the Marriott Phoenix Chandler Hotel. The role prepares kitchen stations and food for evening service, cooks menu items to established recipes and hotel standards, and delivers consistent quality and presentation. The cook works closely with the Sous Chef and other culinary and food-and-beverage team members in a fast-paced kitchen, while following food-safety, sanitation, and hotel procedures. Evening, night, weekend, and holiday availability is required.

Requirements

At least one year of related culinary experience.
Hot-line cooking experience.
Ability to work efficiently in a fast-paced kitchen while maintaining food quality and consistency.
Strong teamwork, communication, and organizational skills.
Commitment to food safety, sanitation, and proper food-handling procedures.
Good verbal and written communication skills.
Ability to collaborate with culinary and food-and-beverage team members.
Ability to stand and walk for extended periods in a fast-paced kitchen.
Ability to regularly lift, carry, push, or pull up to 50 pounds.
Ability to bend, reach, stoop, and perform repetitive movements as required.
Availability for PM and evening shifts, including weekends and holidays, based on business needs.
Ability to maintain a professional appearance and follow hotel grooming and uniform standards.

Nice To Haves

Previous hotel or hospitality culinary experience.

Responsibilities

Complete daily food preparation and set up assigned stations before evening service.
Prepare and cook menu items according to established recipes, guest orders, and hotel standards.
Maintain consistent food quality, seasoning, portion control, and plate presentation.
Inspect incoming food products for quality and report damaged or unacceptable items to the Sous Chef.
Label, date, store, and rotate food products according to procedures.
Keep the work area clean, organized, and sanitary throughout the shift and complete closing duties.
Monitor and maintain proper cooking, cooling, storage, and holding temperatures.
Use proper knife skills and follow safe equipment-handling practices.
Follow standard recipes and portion guidelines to maintain consistency and support food-cost objectives.
Collaborate with the Sous Chef on food requisitions and production needs based on business levels and anticipated demand.
Accommodate guest preferences, special requests, and dietary requirements communicated through the service team.
Communicate with the Sous Chef and other team members about kitchen operations, product availability, and service needs.
Monitor food levels during evening service and replenish items as needed.
Complete food storage, station breakdown, cleaning, and sanitation procedures at the end of the shift.
Identify opportunities to improve productivity, reduce food waste, and maintain efficient kitchen operations.
Follow hotel, brand, and Pyramid Global Hospitality standards, policies, and procedures.
Assist in other kitchen areas as needed and perform additional duties assigned by the Sous Chef or culinary leadership.