Broiler & Sauté Line Cook

Nashville-Hotel-Preston; Nashville (TN); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a Front Line Cook to maintain, set up, and produce meat, fish, and other items with strict adherence to recipes and quality standards. The role requires following guest checks, transporting heavy items safely, and ensuring consistent product quality.

The position supports a 24/7 hotel operation, with varied shifts, and requires compliance with health and safety procedures. Experience with broiler/sauté cooking and basic math for recipes is preferred.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Basic knowledge of food/beverage preparations and service standards.
• Knowledge of broiler and sauté cooking fundamentals.
• Sanitation standards knowledge.
• Operating kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Basic math for recipes, measurements and portions.
• Basic English for inquiries and simple instructions.
• Ability to interpret product labeling instructions.

Responsibilities

• Prepare daily prep lists for production.
• Follow recipes and maintain portion control.
• Cook broiled and sautéed items to standard recipes.
• Maintain cleanliness and safety in kitchen areas.
• Adhere to health department regulations and company policies.
• Operate kitchen equipment safely and efficiently.

Skills

Food handling

Cooking experience

Broiler cooking

English basics

Mathematical skills

Job description

Driftwood Hospitality Management is seeking a Front Line Cook to maintain, set up, and produce meat, fish, and other items with strict adherence to recipes and quality standards. The role requires following guest checks, transporting heavy items safely, and ensuring consistent product quality.

The position supports a 24/7 hotel operation, with varied shifts, and requires compliance with health and safety procedures. Experience with broiler/sauté cooking and basic math for recipes is preferred.