Line Cook

Kimpton Hotels & Restaurants•Nashville, TN

About The Position

The Line Cook provides guests with excellent food quality and consistency in an attractive environment and with professional service. The role prepares quality dishes according to restaurant specifications, maintains productive working relationships with teammates, represents the restaurant, and helps create personalized guest experiences that encourage guests to return. The position follows departmental policies and restaurant rules, reports maintenance or repair needs to the Executive Chef, and applies proper sanitation practices to prevent food spoilage and contamination. The Line Cook maintains food supplies at line stations, keeps kitchen work areas and equipment clean, and produces and presents menu items to agreed specifications and in a timely manner. The role also supports daily cleaning across the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area. The work takes place in a hotel and restaurant operation that runs year-round, with scheduling based on business needs. The employee may be exposed to heat, odors, fumes, dampness, oil, grease, noise, vibrations, and dirt, and uses kitchen tools and food-heating and chilling equipment. Physical requirements include prolonged standing and movement, frequent handling of food 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 in cooking, including garde manger, sauté, fry, and grill stations.
Experience working at a high level during breakfast, lunch, dinner, and brunch.
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 with other departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to perform the listed physical and mental demands, including prolonged standing and movement, handling multiple tasks and interruptions, and lifting items of varying weights.

Nice To Haves

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

Responsibilities

Follow departmental policies, restaurant rules, and regulations established by the employee handbook and management.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination through proper sanitation and compliance with policies 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.
Maintain clean and sanitary workstations and kitchen equipment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Ensure excellent quality and presentation of all food served to guests.
Prepare and execute menu items according to agreed specifications and presentation standards.
Produce food in a timely manner and maintain knowledge of the menu to support guest service.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Represent the restaurant and help create personalized guest experiences and relationships.