Line Cooks Dinner Shift

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. 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.

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 food products are properly seasoned, balanced in flavor, and consistent in quality.

Demonstrates proper knife skills and safe food preparation techniques.

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.

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.

Skilled in cooking a variety of food items using multiple cooking techniques.

Able to work flexible schedules including evenings, weekends, holidays, and overtime when required.

Able to tolerate a wide range of kitchen temperatures and conditions.

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.