Cook II - Masons (PM Shift)

Loews Hotels & Co; Nashville (TN); On-site; USD 22,041 - 30,307; Full time

Benefits offered by this job

Tuition reimbursement

Health & wellness benefits

401(k) with company match

Paid sick days, vacation, holidays, &

Pet bereavement

Training and development opportunities

Pet insurance

Team member hotel rates and other disc

Free onsite parking

Complimentary meals

Community volunteer opportunities

Job summary

Loews Vanderbilt Hotel in Nashville is seeking a skilled cook to set up work areas, prepare and plate items, and ensure timely service in a fast-paced hotel kitchen.

The role requires post-secondary culinary training and at least one year of high-volume experience, knowledge of sanitation standards, and the ability to stand for long periods and lift up to 50 pounds; weekend and holiday flexibility is expected. You will follow safety rules and maintain a clean, organized station.

Qualifications

• Post-secondary culinary training/certification as a Cook from a recognized culinary school plus one year of experience cooking in an upscale, high-volume hotel or freestanding restaurant (preferred).
• Thorough knowledge of food service sanitation standards.
• Knowledge of standard kitchen equipment and its use.

Responsibilities

• Set up and organize work area with supplies and equipment.
• Receive, inspect, rotate and store food products to ensure freshness.
• Prepare raw food and cook menu items following standardized recipes.
• Adhere to portion control guidelines and minimize waste.
• Plate cold foods according to established guidelines.
• Monitor finished product to ensure timely service and notify supervisor of delays.
• Maintain quality and timely preparation of food.
• Follow all governmental food sanitation standards.
• Monitor refrigeration and holding temperatures, clean and sanitize work surfaces.
• Use knives and kitchen equipment safely according to manufacturer recommendations.
• Notify supervisor of equipment malfunctions or safety hazards immediately.
• Inform steward of need for clean dishes, pots, pans, and hot items.
• Return cooking utensils to pot wash area.
• Clean and break down work area; return unused ingredients to storage at end of shift.
• Complete all closing duties, turn off equipment, and secure kitchen.
• Perform other duties as assigned.

Skills

Ability to read/write/speak English

Food service sanitation knowledge

Kitchen equipment knowledge

Flexibility in schedule

Education

Post-secondary culinary training/certification as a Cook

Job description

Overview

Loews Vanderbilt Hotel invites you to join our team in vibrant Nashville, offering a full-service hotel experience with Southern hospitality.

Benefits

• Competitive health & wellness benefits, 401(k) with company match
• Paid sick days, vacation, holidays, bereavement, and pet bereavement
• Training and development opportunities for career growth
• Tuition reimbursement
• Pet insurance
• Team member hotel rates and other discounts and perks
• Free onsite parking
• Complimentary meals
• Community volunteer opportunities

Responsibilities

Job Specific

• Set up and organize work area with supplies and equipment.
• Receive, inspect, rotate and store food products to ensure freshness.
• Prepare raw food and cook menu items following standardized recipes.
• Adhere to portion control guidelines and minimize waste.
• Plate cold foods according to established guidelines.
• Monitor finished product to ensure timely service and notify supervisor of delays.
• Maintain quality and timely preparation of food.
• Follow all governmental food sanitation standards.
• Monitor refrigeration and holding temperatures, clean and sanitize work surfaces.
• Use knives and kitchen equipment safely according to manufacturer recommendations.
• Notify supervisor of equipment malfunctions or safety hazards immediately.
• Inform steward of need for clean dishes, pots, pans, and hot items.
• Return cooking utensils to pot wash area.
• Clean and break down work area; return unused ingredients to storage at end of shift.
• Complete all closing duties, turn off equipment, and secure kitchen.
• Perform other duties as assigned.

General

• Promote teamwork skills at all times.
• Notify appropriate personnel promptly of problems or concerns.
• Be polite, friendly, and helpful to guests, management, and colleagues.
• Execute emergency procedures per hotel standards.
• Comply with safety regulations and procedures.
• Attend hotel meetings and training sessions.
• Maintain cleanliness and condition of equipment and work area.
• Follow hotel policies, uniform, and grooming standards.
• Recycle whenever possible.
• Stay current with hotel information and changes.

Qualifications

• Post‑secondary culinary training/certification as a Cook from a recognized culinary school plus one year of experience cooking in an upscale, high‑volume hotel or freestanding restaurant (preferred).
• Thorough knowledge of food service sanitation standards.
• Knowledge of standard kitchen equipment and its use.
• Ability to stand, stoop, bend, lift, and carry up to 50 pounds.
• Ability to read, write, and speak English.
• Ability to work a flexible schedule, including weekends and holidays.