Line Cook -Thistle & Rye

Conrad Hotels and Resorts•Nashville, TN

1d•Onsite

About The Position

The Line Cook will be responsible for ensuring the highest quality of culinary services for our guests. This position supports the a la carte and banquet food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events.

Requirements

2+ years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
High School Diploma or GED.
Experience in fast paced, high volume atmosphere.
Must possess reading ability in regards to schedules, menus, policies, etc.
Must possess mathematical ability.
Must be able to operate standard kitchen equipment such as steamer, fryer, oven, etc.
Good organizational and communication skills.
Excellent customer service skills.
Ability to read, write & speak fluent English.
Obtain and maintain position-specific licensing.
Flexible schedule is necessary which includes but not limited to days, nights, weekends, and holidays.
Position requires regular, reliable attendance.

Nice To Haves

Associates degree in a related field or culinary degree preferred.

Responsibilities

Demonstrates the ability to apply advanced cooking techniques in order to produce creative food dishes (e.g., knife skills, carving skills, basic mother sauces).
Follows approved methods of product preparation to ensure consistency and quality, and offers recommendations for improving methods and recipe development.
Demonstrates a thorough understanding of sanitation procedures and consistently applies them.
Understands the importance of proper food handling procedures and ensures they are always followed.
Demonstrates the ability to properly use kitchen equipment while ensuring the highest safety standards.
Properly identifies and stores products specific to the respective outlet and takes an active role in quality control of all food items.
Demonstrates the ability to produce food orders in a timely, neat, and organized manner according to guest needs.
Is familiar with all product/inventory in freezers and coolers and assists in ensuring proper rotation to maintain freshness.
Demonstrates an advanced understanding of assisting in controlling product costs by ensuring proper management of product waste.
Keeps workstation organized and produces required quantity according to demands of station, identifying, utilizing, and building an advanced knowledge base of specific culinary terms per assigned outlet.
Demonstrates the ability to work independently and make informed decisions in the absence of a supervisor and immediately notifies a supervisor of any foreseeable concerns or developments.
Assists with training new Team Members and/or demonstrating proper culinary techniques.