Line Cook

Kimpton Hotels & Restaurants•Nashville, TN

About The Position

The Line Cook prepares and presents food to restaurant specifications, providing guests with excellent food quality, consistency, and professional service. The role includes maintaining sound working relationships with teammates, representing the restaurant, and helping create personal guest experiences that encourage guests to return. The Line Cook follows departmental policies and restaurant rules; reports maintenance or repair needs to the Executive Chef; prevents food spoilage and contamination through proper sanitation; and consistently follows portion sizes, cooking methods, and quality standards. The role stocks line stations, maintains clean and sanitary kitchen work areas and equipment, and prepares menu items to agreed specifications and presentation standards in a timely manner. The Line Cook also assists with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area. The position requires the ability to work with minimal supervision, manage time and organization for high-quality food production, multitask under pressure, and work across breakfast, lunch, dinner, and brunch service. The schedule may include evenings, weekends, and holidays based on business needs. Physical work includes standing and moving for extended periods, handling kitchen tools and equipment, and lifting items of varying weights.

Requirements

One year of experience in a related or supportive position is preferred.
Time-management and organizational ability for high-quality food production.
Experience and proficiency with cooking, including garde manger, sauté, fry, and grill stations.
Experience working at a high level during breakfast, lunch, dinner, and brunch meal periods.
Ability to complete assigned tasks with minimal direction or supervision.
Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment.
Ability to multitask under pressure.
Flexible schedule and ability to work evenings, weekends, and holidays when needed.
Ability to read, write, and communicate verbally effectively and professionally.
Ability to perform the essential duties satisfactorily; reasonable accommodations may be made for individuals with disabilities.
Ability to meet the role's physical demands, including frequent standing, walking, reaching, handling, bending, and crouching, and lifting or moving items of varying weights.

Nice To Haves

One year of previous experience in a related or supportive role is preferred.
Food Handler Certification, if applicable.

Responsibilities

Follow departmental policies and restaurant rules and regulations.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination through proper sanitation practices and compliance with policy and health regulations.
Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations for smooth service.
Keep the work station and kitchen equipment clean and sanitary, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Prepare and present food to the required quality, menu specifications, and presentation standards in a timely manner.
Maintain knowledge of the menu and support professional guest service.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Communicate effectively and professionally with other business departments, guests, and vendors, and handle difficult situations diplomatically.