Line Cook

HRI Hospitality•Nashville, TN

15d•Onsite

About The Position

The Line Cook is responsible for preparing meals and carrying out assigned kitchen duties for the hotel’s restaurant and catering functions. The role requires following food-handling and safety guidelines, maintaining food quality and presentation, and practicing portion and cost control. The cook helps keep kitchen and restaurant areas clean and organized, accommodates special guest requests, and supports inventory, ordering, receiving, reporting, and menu costing as directed. The position also involves coordinating catering food preparation with the Sales Department, supporting guest satisfaction, and assisting with training and monitoring kitchen personnel as needed. The cook must work safely, report hazards to the Department Supervisor, and perform other assigned duties.

Requirements

At least one year of hospitality or restaurant food-service experience.
Ability to work with little or no supervision.
Ability to read, write, and communicate verbally effectively and professionally with other business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to perform frequent reaching, bending, twisting, climbing, standing, and walking.
Ability to perform constant grasping, turning, and finger-dexterity activities.
Ability to stand for long periods.
Ability to lift or carry up to 15 pounds frequently and 30 pounds occasionally.
Frequent ability 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 while following food-handling and safety guidelines.
Control food costs and portions without compromising quality.
Assist with food quality and presentation, and maintain cleanliness and organization in the kitchen and restaurant as needed.
Accommodate guests’ special requests.
Maintain a clean work area by following the “clean as you go” policy.
Assist with inventory, ordering, and receiving of Food & Beverage items as directed.
Assist with inventory, food-cost, beverage-cost, and other required reports.
Maintain sanitation and safety standards for everyone entering the kitchen area.
Coordinate catering reservations and food preparation with the Sales Department and help ensure guest satisfaction.
Follow up on menu items and determine 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.