Line Cooks - All Levels

Makeready LLC • Nashville, TN

6d

About The Position

The Joseph, a Luxury Collection Hotel in Nashville, is seeking dependable and passionate Line Cooks at Levels I, II, and III to join its Culinary team. The levels reflect culinary experience, technical skill, station proficiency, and the ability to work independently in a high-volume luxury hotel kitchen. The role offers opportunities to develop culinary skills, work alongside experienced professionals, and contribute to memorable dining experiences.

Line Cooks prepare menu items to established recipes and presentation standards, maintain quality and consistency, complete mise en place, and keep their stations clean, organized, and safe. They follow food safety, sanitation, labeling, storage, and rotation practices; communicate with culinary and service teams; support other stations during busy periods; and help minimize food waste. The position requires professionalism, teamwork, reliability, attention to detail, and a desire to grow in the culinary profession.

Line Cook I is intended for developing culinary professionals, including those beginning a professional kitchen career. Line Cook II is for cooks with solid fundamentals who can independently execute assigned stations. Line Cook III is for experienced culinary professionals with advanced technical and station skills who can perform with limited supervision and provide guidance to less-experienced cooks. The role may include other culinary duties assigned by culinary leadership. Advancement may lead to Lead Cook or Supervisor and then Culinary Leadership, based on skills, performance, reliability, teamwork, and business needs.

Requirements

• Passion for food and hospitality, with pride in quality, presentation, and attention to detail.
• Reliability, consistent attendance, a collaborative mindset, and strong communication skills.
• Ability to work with urgency while maintaining quality and accuracy.
• Flexibility to work mornings, evenings, weekends, and holidays based on business needs.
• Ability to stand for extended periods and perform the physical requirements of a professional kitchen environment.
• Line Cook I: Entry-level culinary experience; basic understanding of food preparation, knife skills, cooking methods, and kitchen equipment; ability to follow recipes, preparation lists, and instructions; willingness to learn; ability to maintain an organized and sanitary workstation; and willingness to assist the Culinary team.
• Line Cook II: Approximately 1–2 years of professional culinary experience preferred; strong knife skills and knowledge of multiple cooking techniques; ability to independently set up, operate, and break down assigned stations; working knowledge of cooking temperatures, food safety, sanitation, and product rotation; ability to execute menu items consistently and manage multiple orders and priorities during high-volume service; and ability to support less-experienced cooks when appropriate.
• Line Cook III: Approximately 2–4+ years of professional culinary experience preferred; advanced knowledge of food preparation, cooking techniques, knife skills, and kitchen equipment; ability to proficiently operate multiple stations; understanding of proteins, sauces, vegetables, starches, stocks, preparation methods, and cooking temperatures; ability to execute dishes consistently, stay organized during demanding service, anticipate station needs, and provide guidance to Line Cook I and II team members.

Nice To Haves

• Line Cook I: Previous restaurant or hotel kitchen experience preferred.
• Line Cook I: Culinary education welcomed but not required.
• Line Cook II: Previous luxury hotel, upscale restaurant, or high-volume culinary experience is a plus.
• Line Cook III: Luxury hotel, fine dining, upscale restaurant, or high-volume culinary experience strongly preferred.
• Line Cook III: Previous experience within a luxury or Forbes-rated hospitality environment is a plus.

Responsibilities

• Prepare and cook menu items according to established recipes, presentation standards, and quality expectations.
• Maintain consistency in taste, temperature, portioning, and presentation.
• Complete daily mise en place and prepare the assigned station for service.
• Follow food handling, sanitation, labeling, storage, and product rotation procedures.
• Maintain a clean, organized, and safe workstation throughout each shift.
• Communicate effectively with chefs, culinary leaders, servers, stewards, and fellow cooks.
• Support the team during high-volume periods and assist other stations when needed.
• Minimize food waste through proper preparation, storage, portioning, and product utilization.
• Follow hotel, health department, safety, and sanitation standards.
• Demonstrate professionalism, teamwork, reliability, and a positive attitude.
• Perform additional culinary duties as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, or other Culinary leaders.
• For Line Cook III, provide guidance to less-experienced cooks and promptly communicate product, equipment, quality, or operational concerns to Culinary leadership.

Benefits

• Medical, dental, and vision insurance for eligible team members.
• Life and AD&D insurance.
• Short- and long-term disability coverage.
• Voluntary hospital, accident, and illness plans.
• Paid time off for eligible team members.
• Marriott hotel discounts through the Explore Rate program.
• Career development and advancement opportunities.
• Collaborative hospitality environment focused on service, growth, and excellence.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed