Events Line Cook

Southall•Franklin, TN

1d•Onsite

About The Position

At Southall , we are looking for team members to help us as we continue our journey to inspire culinary consciousness showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised. The Event Line Cook will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven culinary delights that fully utilize the wealth of amazing produce that we have on property. The Event Line Cook will be responsible for producing high quality food within the Orchard Event Center at Southall. Working in concert with the team, the line cook will represent the culinary department with honor and professionalism throughout all departments.

Requirements

Minimum of 2 years kitchen experience
Excellent time management skills
Strong organization and active listening skills
Opening experience preferred but not required
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees
Conversational Spanish is preferred but not required
Culinary degree preferred but not required
Must be able to push, pull and lift 50 pounds
Available to work a variety of shifts including, weekends, and/or holidays
Must be able to walk and stand for prolonged periods as needed
The ability to do precision work using hand tools or work aids to work, move, guide, or place objects or materials.
Requires considerable dexterity of hands and fingers to do detailed work in a consistent manner.
Some repetitive motion of hands and wrists is required.

Nice To Haves

Opening experience preferred but not required
Conversational Spanish is preferred but not required
Culinary degree preferred but not required

Responsibilities

Prepare all foods according to standard recipes to ensure consistency for the guest.
Have good working knowledge of fundamental cooking procedures.
Monitor the proper storage of products and portion control to maintain the highest levels of quality.
Stocking and setting up the kitchen stations according to specifications.
Ensure that all operations of the inn operate in a clean, sanitary, and organized fashion.
Products must be received, stored, and handled properly in all phases of preparation.
Ensure that all equipment in working areas is clean and in proper working condition.
Assist in food preparation assignments during off-peak periods.
Actively show respect for the product coming through our doors as well as your fellow co-workers.
A positive attitude must be exhibited even during the most trying times.