Line Cook

HRI Hospitality•Nashville, TN

3d•Onsite

About The Position

The Line Cook is responsible for preparing meals and performing assigned kitchen duties at a hotel with multiple on-site restaurants and catering functions. The role involves following food-handling and safety guidelines, maintaining food quality and presentation, and keeping the kitchen clean and organized. The cook accommodates guests’ special requests and coordinates food preparation for catering with the Sales Department to support guest satisfaction. The position also assists with inventory, ordering, receiving, food-cost reporting, menu costing, and training and monitoring kitchen personnel as needed. The cook works with little or no supervision and reports safety hazards to the Department Supervisor.

Requirements

Minimum one year of hospitality or restaurant food service experience.
Able to work with little or no supervision.
Able to read, write, and communicate verbally effectively and professionally with other business departments, guests, and vendors.
Able to handle difficult situations and people diplomatically while maintaining professionalism.
Able to perform frequent reaching, bending, twisting, climbing, standing, and walking.
Able to perform constant grasping, turning, and finger-dexterity activities.
Able to stand for long periods.
Able to lift or carry up to 15 pounds frequently and 30 pounds occasionally.
Vision sufficient to see small details and objects clearly beyond arm’s reach.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Plan and prepare food items and meals for hotel restaurant and catering functions, following food-handling and safety guidelines.
Understand food cost and portion control while maintaining quality.
Assist with food quality and presentation, and maintain cleanliness and organization in the kitchen and restaurant as needed.
Accommodate guests’ special requests.
Keep the work area clean and follow the “clean as you go” policy.
Assist with inventory, ordering, and receiving of Food & Beverage items as directed.
Assist with required reports, including inventory, food costs, and beverage costs.
Maintain sanitation and safety standards for anyone entering the kitchen area.
Coordinate catering reservations and food preparation with the Sales Department and help assure guest satisfaction.
Follow up on menu items and calculate costs for special menu requests.
Assist with training and monitoring kitchen personnel as necessary.
Watch for safety hazards and report them immediately to the Department Supervisor.
Perform other duties as directed, developed, or assigned.