Cafeteria Cook

Conrad Hotels and Resorts•Nashville, TN

7d•Onsite

About The Position

The Employee Cafe Chef at Conrad Nashville is responsible for planning, preparing, and serving nutritious, high-quality meals for all hotel team members across two daily meal periods. This role plays a vital part in supporting the well-being and productivity of our workforce by providing wholesome, balanced food in a welcoming, clean, and safe environment. The ideal candidate combines culinary skill with a genuine passion for team member satisfaction and a strong commitment to food safety standards.

Requirements

High School Diploma or GED.
Must possess reading ability in regards to schedules, menus, policies, etc.
Must be able to operate standard kitchen equipment such as steamer, fryer, oven, etc.
Good organizational and communication skills.
Ability to read, write & speak fluent English.
Obtain and maintain position-specific licensing.
Position requires regular, reliable attendance.

Nice To Haves

2+ years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
Associates degree in a related field or culinary degree preferred.

Responsibilities

Plan and execute two complete meal periods daily, ensuring variety, balance, and nutritional value across all menu offerings.
Prepare scratch-cooked meals featuring proteins, vegetables, grains, and salad options that accommodate diverse dietary needs including vegetarian, vegan, and allergen-sensitive requirements.
Develop rotating weekly menus to prevent repetition and maintain team member engagement with the cafe.
Portion, plate, and present food in an appealing and professional manner.
Monitor food quality throughout service and adjust preparation as needed.
Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development.
Demonstrates a thorough understanding of sanitation procedures and consistently applies such.
Understands the importance of proper food handling procedures and ensures that procedures are always followed.
Continually demonstrates the ability to properly use kitchen equipment while ensuring the highest safety standards.
Continually demonstrates the ability to produce food orders in a timely, neat, and organized manner according to the needs of the guest.
Is always familiar with all product/inventory in freezers and coolers and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste.
Continually demonstrates the ability to keep workstation organized and produce required quantity according to demands of station. Continually identifies, utilizes, and builds an advanced knowledge base of specific culinary terms per assigned outlet.
Continually demonstrates the ability to work independently and make informed decisions in the absence of a supervisor and immediately notifies a Supervisory of any foreseeable concerns or developments.