Cook 2 | Kitchen Notes

PERG online; Nashville (TN); On-site; USD 19,000 - 25,000; Full time

Job summary

PERG online in Nashville, TN seeks a Cook 2 to prepare and cook food across multiple stations with minimal supervision. You will follow recipe cards, set up mise en place, and ensure timely, high-quality dishes while maintaining safety standards.

Ideal candidates have 2–4 years as a line cook in a mid/high-end hotel or restaurant, and hold a valid food handler certification. The role emphasizes teamwork with Cook 1 and sous chefs in a fast-paced kitchen.

Qualifications

• 2-4 years experience as a Line Cook in a 4/5 star hotel or restaurant.
• Intermediate culinary talent with steady performance under supervision.
• Ability to work in a fast-paced environment.
• Ability to work well under pressure to meet production schedules.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have intermediate level proficiency in Culinary functions.
• Maintain knowledge of traditional knife skills and apply them in the kitchen.
• Move/cover different stations following Omni standards and Chef standards.
• Execute soups and sauces with minimal supervision.
• Maintain understanding of various cooking methods, ingredients, equipment and procedures.
• Work with Cook 1 and sous chefs to set up and stock stations with supplies and prep lists.
• Set up workstation with mise en place, tools, equipment and supplies according to standards.
• Follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.
• Maintain knowledge of equipment maintenance and safe usage.
• Ensure food comes out high quality, timely and consistent.

Skills

Intermediate Culinary Talent

Fast-paced environment

Work well under pressure

Job description

Cook 2

Overview:

A Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Responsibilities:

Prepare and cook food and perform other related culinary functions.

Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.

Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

Move/cover different stations following Omni standards as well as Chefs standards.

Execute soups and sauces with minimal supervision.

Maintain good understanding of various cooking methods, ingredients, equipment and procedures.

Be knowledgeable and maintain, correct and follow Eco sure and health department standards.

Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.

Set up workstation with required mise en place, tools, equipment and supplies according to standards.

Follow recipe cards and prep lists accurately

Complete opening and closing procedures

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications:

2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant

Intermediate Culinary Talent

Ability to work in a fast-paced environment

Ability to work well under pressure of meeting production schedules and timelines for guests orders.

Required Certifications: Must possess or obtain a valid Food Handler Certification from approved providers upon hire.

Approved Certification Providers:

• ServSafe Food Handler Certification – ServSafe https://www.servsafe.com/
• Tennessee ABC Server Permit – Tennessee Alcoholic Beverage Commission https://www.tn.gov/abc.html
• National Registry of Food Safety Professionals (NRFSP) – Food Handler Certification https://www.nrfsp.com/
• 360Training / Learn2Serve – Food Handler & Tennessee Alcohol Server Training https://www.360training.com/learn2serve