Lead Cook & Culinary Team Leader - Boutique Hotel

Davidson Hospitality Group; Nashville (TN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical Coverage (Multiple Tiers)

Dental & Vision Coverage

401K Match

Tuition Reimbursement

Paid Time Off

Hotel Discounts

Teledoc Service

Pet Insurance

Job summary

The Hutton Hotel in Nashville is seeking a passionate Lead Cook to join our culinary team. You will lead a team of cooks, collaborate with the Executive Chef and Sous Chef to craft dishes, and ensure top quality across menus.

Ideal candidates have 3–5 years in a lead cook role in high-volume settings, strong leadership, food safety knowledge, and the ability to manage inventory and tasting with attention to presentation.

Qualifications

• High school diploma or equivalent; culinary degree or certificate preferred.
• 3–5 years experience as a lead cook or similar in a high-volume kitchen.
• Strong leadership and communication; ability to motivate a team.
• Proficient in all aspects of food preparation, cooking and presentation.
• Knowledge of food safety and sanitation practices.
• Ability to manage inventory and ordering of ingredients.
• Ability to work nights, weekends and holidays.

Responsibilities

• Lead a team of cooks under the direction of the Executive/Sous Chef.
• Collaborate with Executive Chef to develop new menu items.
• Ensure consistent quality across all dishes and presentations.
• Manage inventory and purchasing of ingredients.

Skills

Leadership

Communication

Food preparation

Inventory management

Food safety

Team motivation

Education

High school diploma or equivalent

Job description

The Hutton Hotel in Nashville is seeking a passionate Lead Cook to join our culinary team. You will lead a team of cooks, collaborate with the Executive Chef and Sous Chef to craft dishes, and ensure top quality across menus.

Ideal candidates have 3–5 years in a lead cook role in high-volume settings, strong leadership, food safety knowledge, and the ability to manage inventory and tasting with attention to presentation.