Line Cook - Posty's, Nashville

POSITION SUMMARY

The primary function of the Line Cook role is to prepare ingredients and maintain stations used in the cooking process while ensuring the kitchen remains clean, sanitized, and operating safely. Responsibilities include prepping food for frying, sautéing, and grilling; monitoring cooking processes to ensure food is prepared to the appropriate standards; and maintaining kitchen equipment, including fryers, grills, and other cooking appliances, to ensure proper and safe operation. The ideal candidate demonstrates reliability by arriving to work on time, assisting fellow kitchen staff as needed, and consistently following all sanitary, safety, and health‑related protocols. All duties are performed in accordance with Company policies, practices, and procedures, within the framework of TC Group principles.

ESSENTIAL FUNCTIONS / SKILLS

Reports to work on time and is on the prep station as indicated on the work schedule. Correctly seasons, cooks, and plates all entrees (meat, poultry, and seafood) and ensures that all food is prepared and served up to standards of quality, presentation, and timing. Ensures food is never held on the line. Assists the chefs in cutting meat; follows the specifications, quality standards, and procedures when cutting meat. Prepares broiled, fried, and baked food items in accordance with kitchen needs. Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards. Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to TCRG standards of quality, presentation, and timing. Rotates and restocks all pantry food items, condiments, plateware, small wares, equipment, and supplies throughout the shift to ensure sufficient stock and back‑up levels for the demands of the business. Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and small wares to ensure sufficient quantity for the demands of the business. Maintains sufficient back‑up par levels. Opens and operates fryer, broiler, and oven as required, in accordance with kitchen needs. Communicates and coordinates with the broiler cook and food runners to ensure that all food products are prepared and ready for service at the correct time. Assists other kitchen personnel in food preparation and side work according to prep lists. Correctly completes all station closing duties at the end of each shift, assisting Sous Chef/Chef and other kitchen team members to maintain cleanliness. Maintains the highest degree of sanitation, cleanliness, and food safety for the work area, including prep tables, counter tops, refrigeration units, floors, walls, and shelving. Upholds uniform requirements, ensuring uniform is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts. Accomplishes all job duties while adhering to all safety guidelines and practices. Immediately reports any unsafe condition or act, accidents, or injuries to the Sous Chef/Exec Chef. Performs all additional duties as assigned.

LEADERSHIP QUALITIES

Accountability Adherence to Policy Attitude Confidentiality Development Job Skills Knowledge Judgment Organization Productivity Punctuality Quality of Work Teamwork Verbal CommunicationWorking Relationships Written Communication

QUALIFICATIONS

2–3 years of experience as a fry, grill, or line cook preferred. Experience as a pantry or prep cook in a full‑service, fine‑dining, or casual‑dining restaurant preferred. Experience with fresh products preferred. Ability to access and operate business applications for communication with team members (e.g., email, chat/text messaging). Must be able to taste and distinguish between flavors, spices, temperatures, textures; must be able to smell and distinguish odors and scents for all food and beverage products. Ability to work in an environment with extreme cold, heat above 100°F, loud noises, fumes, odors, dust, and smoke. Must use cut gloves as a company safety requirement for all culinary personnel. Must communicate effectively and listen attentively to supervisors, team members, vendors, and guests. Ability to understand communication in English. Position may require work on nights, weekends, and holidays. Must be able to lift, handle, and carry food, small wares, equipment, supplies, and paper goods at a minimum of 50 pounds. Must stand, lift, and exert mobility for up to eight hours in length. Must bend, kneel, stoop, reach, and squat frequently to receive and store stock, supplies, and equipment, and to work the line during service periods. Must maintain good grooming habits. TC Restaurant Group is an Equal Opportunity Employer. This company participates in E‑Verify. #J-18808-Ljbffr TC Restaurant Group