Line Cook

Herschend is seeking a skilled and dependable Line Cook to work along the team and support operations for our newest hospitality venture, Dolly Parton’s SongTeller Hotel , located in the heart of Downtown Nashville. The ideal candidate is driven to create meaningful experiences for our hosts, guests, and community while simultaneously ensuring the success & profitability of all our food and beverage outlets. Inspired by Dolly Parton's epic career and trailblazing spirit, SongTeller Hotel in Nashville is as unique as the global icon herself. Dolly welcomes guests to a place where they can Love Every Moment; it is a place to unplug, to connect with loved ones and to be entertained. Our Line Cook will participate in outlet culinary activities, including hot and cold food preparation, saucier, butchery and fabrication, à la carte Hot line with tickets, banquet prepping, merchandise handling, ware washing, cleanliness and sanitation procedures. SUMMARY OF ESSENTIAL FUNCTIONS & RESPONSIBILITIES Reports to the Sous Chef or Jr. Sous Chef to review daily production objectives, assignments, and priorities. Reviews daily specials, menu changes, and preparation or presentation methods prior to service. Prepares and cooks menu items according to established recipes, portion standards, and presentation guidelines. Performs banquet and kitchen line functions as directed by kitchen leadership, including sautéing, grilling, food production, and plating. Assists with daily food preparation and mise en place to ensure assigned stations are properly prepared for service. Ensures assigned workstation is properly stocked with required par levels and supplies according to daily menus and banquet needs. Monitors product and supply levels throughout the shift and communicates shortages to kitchen leadership. Assists with opening and closing duties of assigned kitchen stations. Maintains proper production levels to support kitchen and banquet service demands. Ensures all dishes are prepared and presented in accordance with established recipes and presentation standards. Ensures all food products are properly seasoned, balanced in flavor, and consistent in quality. Demonstrates proper knife skills and safe food preparation techniques. Demonstrates knowledge of modern and classical plating techniques. Executes recipe standards for batch cooking and plated menu items, including sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes. Demonstrates the ability to cook proteins to proper temperatures using visual and touch techniques when applicable. Operates traditional hot line stations including sauté ranges, fryers, griddles, broilers, and other cooking equipment. Understands and operates within an à la carte kitchen system, including kitchen ticket flow, timing, and coordination between stations. Maintains a clean and sanitary culinary environment in compliance with all local, state, federal, and company health regulations. Demonstrates knowledge of proper cooking temperatures, holding times, and food safety standards. Completes required Safety Critical Checklists and Cooling Charts. Ensures proper labeling, dating, and product rotation using Prep Print labeling systems and FIFO (First-In, First-Out) standards. Follows proper food storage and handling procedures to minimize waste and maintain product quality. Maintains awareness of food allergies, including the nine nationally recognized allergens. Supports kitchen leadership and works cooperatively with team members to maintain efficient kitchen operations. Demonstrates professionalism, teamwork, and strong communication skills in a fast‑paced kitchen environment. Maintains professional appearance, good personal hygiene, and dependable attendance. Promotes a positive team environment by cooperating with and supporting fellow employees. Maintains confidentiality and uses sound judgment regarding sensitive information. Follows company operational standards, including the Start Fresh program and all related safety procedures. Skilled in cooking a variety of food items using multiple cooking techniques. Able to communicate effectively and follow written and verbal instructions. Able to prioritize tasks and adapt to changing priorities in a fast‑paced environment. Able to work flexible schedules including evenings, weekends, holidays, and overtime when required. Able to tolerate a wide range of kitchen temperatures and conditions. Must be able to lift up to 50 pounds and meet the physical demands of the position. QUALIFICATIONS Must be at least 18 years of age. Culinary training or culinary degree preferred but not required. Minimum of 2 years of professional cooking experience in a restaurant, hotel, resort, or similar high‑volume kitchen operation. Must be able to obtain and maintain a Food Handler certification in accordance with local health regulations. Demonstrated knowledge of basic cooking techniques and food preparation, including the ability to prepare a variety of dishes. Basic computer skills preferred for use of kitchen systems, production logs, or labeling programs. Ability to work in a fast‑paced kitchen environment and maintain efficiency during busy service periods. Must successfully pass a pre‑employment background check and drug screening in accordance with company policy. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr