Line Cooks - All Levels

Makeready LLC • Nashville, TN

1d • Onsite

About The Position

The Joseph is an expression of modern luxury rooted in art, culture, and the warmth of true hospitality. Situated in the heart of Nashville, it offers a refined escape where thoughtful design, world-class culinary experiences, and meaningful service come together effortlessly. The Joseph invites guests into a world that feels both elevated and deeply personal. From curated art collections and immersive dining to serene guestrooms and intimate gathering spaces, every detail is designed to create an experience of Nashville at its most refined.

At The Joseph, exceptional culinary experiences begin with talented individuals who take pride in their craft, their ingredients, and the details that define luxury hospitality. We are seeking passionate and dependable Line Cooks at Levels I, II, and III to join our Culinary team. Whether you are building your culinary career or bringing several years of professional kitchen experience, we offer an environment where you can develop your skills, work alongside talented culinary professionals, and contribute to memorable dining experiences. Our Line Cook levels are based on culinary experience, technical skill, station proficiency, and the ability to work independently within a high-volume luxury hotel kitchen.

Requirements

• Entry-level culinary experience; previous restaurant or hotel kitchen experience preferred.
• Basic understanding of food preparation, knife skills, cooking methods, and kitchen equipment.
• Ability to follow recipes, preparation lists, and instructions from culinary leadership.
• Willingness to learn new techniques, stations, and menu preparations.
• Ability to maintain an organized and sanitary workstation.
• Strong work ethic and willingness to assist the Culinary team wherever needed.
• Ability to work effectively in a fast-paced environment.
• Approximately 1–2 years of professional culinary experience preferred.
• Previous luxury hotel, upscale restaurant, or high-volume culinary experience is a plus.
• Strong knife skills and knowledge of multiple cooking techniques.
• Ability to independently set up, operate, and break down assigned stations.
• Working knowledge of proper cooking temperatures, food safety, sanitation, and product rotation.
• Ability to execute menu items consistently according to established recipes and presentation standards.
• Demonstrated ability to manage multiple orders and priorities during high-volume service.
• Strong communication and teamwork skills.
• Ability to assist and support less-experienced cooks when appropriate.
• Approximately 2–4+ years of professional culinary experience preferred.
• Luxury hotel, fine dining, upscale restaurant, or high-volume culinary experience strongly preferred.
• Advanced knowledge of food preparation, cooking techniques, knife skills, and kitchen equipment.
• Ability to proficiently operate multiple culinary stations.
• Strong understanding of proteins, sauces, vegetables, starches, stocks, preparation methods, and proper cooking temperatures.
• Ability to consistently execute dishes according to established culinary and presentation standards.
• Demonstrated ability to remain organized and composed during demanding service periods.
• Ability to anticipate station needs and maintain appropriate preparation and product levels.
• Serve as a positive example for Line Cook I and II team members and provide guidance when needed.
• Communicate product, equipment, quality, or operational concerns promptly to Culinary leadership.
• A genuine passion for food and hospitality.
• Pride in quality, presentation, and attention to detail.
• Reliability and consistent attendance.
• A collaborative, team-first mindset.
• Strong communication skills.
• A sense of urgency while maintaining quality and accuracy.
• The ability to stand for extended periods and perform the physical requirements associated with a professional kitchen environment.
• A desire to learn, grow, and develop within the Culinary profession.

Nice To Haves

• Culinary education is welcomed but not required.
• Previous luxury hotel, upscale restaurant, or high-volume culinary experience is a plus.
• 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 ensure your station is properly prepared for service.
• Follow proper food handling, sanitation, labeling, storage, and 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 all hotel, health department, safety, and sanitation standards.
• Demonstrate professionalism, teamwork, reliability, and a positive attitude.
• Take pride in creating food that reflects the quality and elevated experience expected at The Joseph.
• Perform additional culinary duties as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, or other Culinary leaders.

Benefits

• Medical, dental, and vision insurance
• 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
• A 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