Lead Line Cook

Red Pebbles Hospitality•Nashville, TN

8d•$20 - $25

About The Position

Adele’s, located in the heart of the Gulch, is a Nashville favorite known for its seasonal, farm-to-table dishes and warm hospitality. We’re currently looking for a Lead Line Cook to join our team! From wood-fired favorites to fresh, vibrant flavors, Adele’s offers an unforgettable dining experience, and we’re excited to welcome someone who shares our passion for great food and service.

Requirements

Minimum 3 years experience as a line cook in a full-service restaurant.
Knowledge of modern cooking techniques required.
Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction.
Ability to produce high volumes of work while maintaining quality per Sadie's standards.
Must be able to work a flexible schedule to include weekends and holidays.
Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Minimum 1 year experience as a line cook in a full-service restaurant.
Knowledge of modern cooking techniques required.
Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Ability to perform culinary duties, handling guest requests efficiently and to the guests' satisfaction.
Ability to produce high volumes of work while maintaining quality per Adele's standards.
Must be able to work a flexible schedule to include weekends and holidays.
Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

Nice To Haves

Preferred 1 year experience as a lead line cook, Kitchen Manager, or Sous Chef.

Responsibilities

Prepare all food items on the menu, ensuring consistency, quality, and accuracy of recipes.
Oversee and maintain kitchen sanitation in accordance with health department guidelines.
Set up, organize, and maintain assigned kitchen workstations, ensuring team efficiency and readiness.
Plan and direct food production to align with service hours, ensuring excellence in quality, temperature, and appearance of dishes.
Assist in training and mentoring kitchen staff to uphold standards of consistency and quality.
Monitor and manage appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
Ensure safe food handling procedures are followed at all times.
Properly store food items, marking the date and item for accuracy and safety.
Report necessary equipment repair and maintenance needs to management promptly.
Lead efforts to keep the kitchen and workstations neat and clean, including cleaning and maintaining equipment used in food preparation.
Collaborate with management to implement and uphold kitchen procedures and standards.
Take initiative in addressing kitchen challenges and fostering a positive, productive work environment.
Perform other back-of-house duties as assigned by management.
To prepare all food items on the menu, ensuring consistency, quality and accuracy of recipes.
Maintain kitchen sanitation in accordance with health department guidelines.
Set up and maintain assigned kitchen workstations.
Plans food production to coordinate with service hours so that excellence, quality, temperature and appearance of food are preserved.
Responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.
Maintain safe food handling procedures at all times.
Stores food properly and safely, marking the date and item.
Reports necessary equipment repair and maintenance to management.
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
Other back of house duties as assigned by management.