Line Cook - Blue Aster

Conrad Hotels and Resorts•Nashville, TN

About The Position

The Line Cook is responsible for ensuring the highest quality of culinary services for guests. The role supports à la carte and banquet food production while maintaining consistent food preparation and plate presentation for à la carte venues and catered events. Under the direction of the chef, the Line Cook prepares food and ensures superior quality, consistency, and presentation. The role applies cooking techniques, follows approved preparation methods, maintains sanitation and food-handling standards, uses kitchen equipment safely, manages food quality and inventory, and keeps the workstation organized. It also involves producing orders promptly, helping manage product waste and costs, making informed decisions when a supervisor is absent, and assisting with training team members.

Requirements

High school diploma or GED.
Experience in a fast-paced, high-volume environment.
Ability to read schedules, menus, policies, and similar materials.
Mathematical ability.
Ability to operate standard kitchen equipment, such as a steamer, fryer, and oven.
Good organizational and communication skills.
Excellent customer service skills.
Ability to read, write, and speak fluent English.
Ability to obtain and maintain position-specific licensing.
Flexible availability, including days, nights, weekends, and holidays; regular, reliable attendance is required.
Ability to stand for long periods and move efficiently between stations and areas.
Ability to lift up to 40 pounds.
Manual dexterity to use and operate kitchen and other equipment.

Nice To Haves

At least 2 years of experience in a hotel, restaurant, or catering facility of similar caliber.
An associate degree in a related field or a culinary degree.

Responsibilities

Apply advanced cooking techniques, such as knife skills, carving, and preparing basic mother sauces, to produce creative dishes.
Follow approved product-preparation methods to ensure consistency and quality, and recommend improvements to preparation methods and recipe development.
Understand and consistently apply sanitation procedures and proper food-handling practices.
Use kitchen equipment properly and follow safety standards.
Identify and store products for the assigned outlet and participate in food quality control.
Prepare food orders in a timely, neat, and organized manner according to guest needs.
Maintain familiarity with freezer and cooler inventory and help rotate products to preserve freshness.
Help control product costs by managing food waste appropriately.
Keep the workstation organized, produce quantities required by station demand, and build knowledge of outlet-specific culinary terms.
Work independently and make informed decisions when a supervisor is absent; promptly notify a supervisor of foreseeable concerns or developments.
Assist with training new team members and demonstrate proper culinary techniques.
Prepare food under the direction of the chef while ensuring quality, consistency, and presentation.