Line Cook - Ole Red Gatlinburg

Ryman Hospitality Properties•Gatlinburg, TN

1d•Onsite

About The Position

As a Line Cook at Ole Red Gatlinburg, you will prepare ingredients and cook menu items to specification in a high-volume restaurant kitchen, helping deliver a high-quality guest experience. The role involves cooking with standardized recipes, accurately and promptly fulfilling food orders, and maintaining portion control, cleanliness, food safety, and sanitation standards. You will work in a restaurant kitchen that includes kitchen and customer areas and involves close proximity to others.

Requirements

At least 1 year of culinary experience.
Knowledge and understanding of food-service sanitation standards.
Skill in setting up station mise en place with ingredients prepared and organized for efficient cooking.
Ability to work during peak times, including evenings, weekends, and holidays, to support business needs.
Ability to speak and hear to communicate and use near and distance vision to read tickets.
Ability to stand and walk for extended periods, including on uneven surfaces and while carrying items, and to frequently climb stairs.
Ability to regularly lift and carry up to 25 pounds and occasionally sit, kneel, bend, and reach.
Manual dexterity for food-preparation tasks and ability to tolerate extreme heat.

Nice To Haves

High school diploma or equivalent.
Experience in high-volume restaurants.

Responsibilities

Perform sautéing, grilling, frying, baking, and roasting; operate ovens, stoves, grills, microwaves, and fryers.
Use basic and advanced knife skills to prepare food, and operate knives, slicers, mixers, choppers, grinders, and other equipment safely and according to policies.
Follow standardized recipes and established portion-control guidelines to minimize waste.
Read and execute food orders from printed tickets or kitchen display systems accurately and promptly.
Ensure food is served promptly and notify leadership of service delays.
Clean and organize walk-in coolers, food production areas, equipment, and general kitchen areas.
Store food and chemicals properly; label and date items and maintain appropriate temperatures according to established guidelines.
Clean and break down the workstation, return ingredients and supplies to proper storage, complete closing side work, turn off cooking equipment, and secure the kitchen at closing.
Return dishes to the dishwashing area and coordinate with dishwashers to replenish cookware; perform dishwashing and cleaning as needed according to sanitation standards.
Model company service basics and follow corporate policies, safety and security procedures, and brand standard operating procedures.
Promptly report accidents, facility issues, and unsafe conditions to management.
Perform other duties as assigned.