Banquet Line Cook - Luxury Event Kitchen

8th & Demonbreun; Nashville (TN); On-site; USD 27,000 - 36,000; Full time

Job summary

8th & Demonbreun in Nashville, TN is seeking a full-time kitchen team member to support culinary leadership and maintain high standards of cleanliness and sanitation in designated work areas.

The role involves preparing mise-en-place, handling food per HACCP guidelines, and assisting with inventory and daily duties under the Chef de Partie or Sous Chef. English proficiency and a polished presence are required.

Qualifications

• Ability to speak, read, write and understand English.
• Professional demeanor appropriate for a luxury environment.
• Knowledge of statutory health and safety requirements, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Responsibilities

• Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; retrieve and prepare for use all necessary equipment.
• Prepare and handle food according to the HACCP program guidelines.
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.
• Maintain the specific kitchen area clean and hygienic.
• Make proper use of leftover food items to minimize wastage under guidance of the Chef de Partie or Sous Chef.
• Pick up products from stores in accordance with HACCP guidelines and Company policies.
• Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
• Perform additional duties and projects as assigned.

Skills

English proficiency

Education

High School education or equivalent

Culinary training or accredited apprenticeship

Job description

8th & Demonbreun in Nashville, TN is seeking a full-time kitchen team member to support culinary leadership and maintain high standards of cleanliness and sanitation in designated work areas.

The role involves preparing mise-en-place, handling food per HACCP guidelines, and assisting with inventory and daily duties under the Chef de Partie or Sous Chef. English proficiency and a polished presence are required.