Line Cook

HRI Hospitality•Nashville, TN

19d•Onsite

About The Position

Hilton Tempo in Nashville is a modern, lifestyle-focused hotel with 306 rooms and 12,000 sq. ft. of meeting/event space. Amenities include multiple on-site restaurants, a social lounge, a rooftop pool with a bar, a fitness center, and concierge services. Located near Music Row and within walking distance of the city's entertainment and dining scene, the hotel offers a dynamic urban setting. The Line Cook is responsible for meal preparation and assigned kitchen duties, contributing to memorable guest stays.

Requirements

Minimum one year hospitality or restaurant food service experience required.
Able to work with little or no supervision.
Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Frequent need to perform the following physical activities: reaching, bending, twisting, and climbing.
Have frequent need to perform standing and walking activities.
Constant need to perform the following physical activities: grasping, turning, finger dexterity.
Frequent need to stand for long period of time.
Lifting/carrying up to 15 lbs. frequently and 30 lbs. occasionally.
Vision requirements: frequent need to see small details and things clearly beyond arm’s reach.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
Understand food cost and portion control without sacrificing quality.
Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodate guests’ special requests.
Maintain clean work area, practicing “clean as you go” policy.
Assist with inventory, ordering and receiving of all Food & Beverage items as directed.
Assist with any reports as required (inventory, food costs, beverage costs, etc.).
Maintain sanitation and safety standards with anyone entering the kitchen area.
Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction.
Follow up on menu items and cost any special menu requests.
Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
Watch for safety hazards and report them immediately to your Department Supervisor.
Perform other duties as directed, developed or assigned.