Bourbon Steak Cook I

8th & Demonbreun; Nashville (TN); On-site; USD 30,000 - 42,000; Full time

Job summary

Bourbon Steak Cook I in Nashville, TN, is a full-time culinary position within a luxury dining environment. The role supports the culinary leadership in daily kitchen operations, ensuring high standards of cleanliness and sanitation across designated work areas.

The cook will prepare mise-en-place, handle ingredients per recipes, and adhere to HACCP guidelines. Requires at least 1 year of professional kitchen experience and strong English communication skills to thrive in a premium setting.

Qualifications

• Minimum of 1 year of culinary experience in a professional kitchen.
• Ability to speak, read, write and understand English.
• Professional demeanor suitable for a luxury environment.
• Knowledge of health and safety, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operations.
• Compliance with policies, procedures, and daily memorandums.

Responsibilities

• Assist culinary leadership with day-to-day operations while maintaining high cleanliness standards.
• Prepare mise-en-place; review recipes; measure ingredients; portion and organize for service.
• Follow HACCP guidelines and sanitation practices across the kitchen.
• Monitor refrigerators, trolleys, utensils, and equipment daily.
• Minimize waste by utilizing leftovers under supervision of Chef de Partie or Sous Chef.
• Assist with daily inventory and requisitions for the station.

Skills

Culinary experience

English proficiency

Sanitation knowledge

Kitchen equipment operations

Education

High School diploma or equivalent

Culinary training or apprenticeship preferred

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.

Bourbon Steak Cook I

Full Time Professional Nashville, TN, US

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 is 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