Banquets Cook I

8th & Demonbreun; Nashville (TN); On-site; USD 32,000 - 52,000; Full time

Job summary

8th & Demonbreun is seeking a Full Time Culinary professional in Nashville, TN. The role supports culinary leadership with day-to-day operations and ensures cleanliness and sanitation in designated areas.

Responsibilities include mise-en-place, HACCP-compliant food handling, daily equipment checks, waste minimization, and inventory support at the assigned station under the Chef de Partie or Sous Chef.

Qualifications

• Minimum 1 year of culinary experience in a professional kitchen.
• Ability to speak, read, write and understand English.
• Professional demeanor appropriate for a luxury environment.
• Knowledge of health and safety regulations (HACCP).
• Knowledge of kitchen equipment operations.

Responsibilities

• Prepare mise-en-place in advance of cooking; review recipe and ingredients.
• Prepare and handle food according to HACCP guidelines.
• Check and clean refrigerators, trolleys, utensils and equipment daily.
• Maintain a clean and hygienic kitchen area.
• Utilize leftovers to minimize wastage under guidance of Chef de Partie or Sous Chef.
• Assist with daily inventory at the assigned station and provide requisitions.

Skills

Culinary experience

English proficiency

Professional demeanor

Health and safety

Kitchen equipment knowledge

Education

High school diploma

Culinary training/apprenticeship

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Professional Nashville, TN, US

5 days ago Requisition ID: 3030

General Summary of Duties:

Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas

Examples of Duties (include but are not limited to the following):

• Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
• Maintain the specific kitchen area clean and hygienic
• Make proper use of leftover food items to minimize wastage under the 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 per levels to Chef de Partie
• Perform additional duties and projects as assigned

Position Requirements:

• A minimum of 1 year of culinary experience in a professional kitchen
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper 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

Education:

• High School education or equivalent
• Culinary training or accredited apprenticeship program preferred

Typical Physical / Mental Demands:

• Must be able to stand and walk for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push