Banquet Line Cook — Quality, Fast-Paced Kitchen

Ultipro; Franklin (TN); On-site; USD 19,000 - 28,000; Full time

Job summary

Vanderbilt Legends Club is seeking a Line Cook to join our culinary team and deliver superior service to members and guests. The right candidate will thrive in a fast-paced hospitality environment and uphold recipe integrity and presentation standards.

Responsibilities include maintaining food production quality, expediting orders, ensuring sanitation, supporting banquet functions, and working closely with the chef to minimize waste and maintain safety across shifts.

Qualifications

• Associates Culinary Degree and 2 years of culinary experience, or an equivalent combination.
• Serv Safe certification is preferred.
• Ability to maintain high standards of food production and sanitation.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Checks and dates all deliveries and reports variances to the chef.
• Verifies proper cooler temperatures and daily cleaning.
• Processes inventory requisition and receives supplies as needed for quality production.
• Prepares the proper amount of food according to production or forecast sheets.
• Prepares items according to established recipes for consistency.

Skills

Food preparation

Sanitation

Team collaboration

Communication

Education

Associates Culinary Degree and 2 years of culinary experience

Tools

Serv Safe Certification

Job description

Vanderbilt Legends Club is seeking a Line Cook to join our culinary team and deliver superior service to members and guests. The right candidate will thrive in a fast-paced hospitality environment and uphold recipe integrity and presentation standards.

Responsibilities include maintaining food production quality, expediting orders, ensuring sanitation, supporting banquet functions, and working closely with the chef to minimize waste and maintain safety across shifts.