Lead Line Cook

Grand Hyatt Nashville; Nashville (TN); On-site; USD 26,139 - 37,229; Full time

Benefits offered by this job

Medical, dental, and vision benefit

Company-paid disability & life insurance

Employee hotel discounts

Paid vacation & sick time

Free Parking

Job summary

Grand Hyatt Nashville is looking for a Lead Line Cook to apply advanced culinary skills in à la carte cooking while leading the production line. Responsibilities include ensuring high-quality food preparation, maintaining cleanliness, and supporting team development.

The ideal candidate should possess strong culinary skills, multitask in a fast-paced environment, and have a strong attention to detail. Benefits include medical, dental, and 401(k) with match, plus a competitive pay rate of $23.00/hour.

Qualifications

• Minimum of 6 months as a line cook and 3 months as a pantry/prep cook is required.
• Strong attention to detail and consistency in food quality and presentation.
• Ability to guide and support line staff.

Responsibilities

• Lead preparation of high-quality dishes in a fast-paced kitchen environment.
• Maintain cleanliness and safety standards in the kitchen.
• Oversee tasks and performance of staff in the absence of a supervisor.

Skills

Culinary skills in à la carte cooking

Food presentation

Multitasking under pressure

Leadership skills

Knowledge of food safety and sanitation

Education

High School Diploma or equivalent

Job description

The Lead Line Cook applies advanced culinary expertise in à la carte cooking while serving as the leader on the production line. This role ensures high-quality food preparation, consistency in presentation, and smooth coordination of line operations, supporting both daily service and team development.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Apply knowledge of à la carte cooking, meat temperatures, and presentation standards to deliver consistent, high-quality dishes.
• Prepare orders received from waitstaff quickly and accurately, ensuring food leaves the kitchen in peak condition.
• Produce sauces, compounds, and specialty dishes using appropriate cooking methods such as poaching, sautéing, and more.
• Prep food products using standard techniques and ensure readiness for service.
• Learn and master menus, recipes, preparation methods, and presentation guidelines.
• Store food properly in containers and at correct storage and holding temperatures.
• Support other kitchen departments by preparing items as needed and prep for the next shift and following day.
• Maintain workstations, utensils, equipment, and refrigeration in a clean and sanitary condition in compliance with state, county, and company regulations.
• When functioning in a lead capacity: assign tasks, oversee performance, and take responsibility for assigned staff in the absence of a supervisor.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong culinary skills with expertise in à la carte cooking and food presentation.
• Ability to multitask and work efficiently under pressure in a fast-paced environment.
• Leadership skills with the ability to guide, direct, and support line staff.
• Attention to detail and consistency in food quality and presentation.
• Knowledge of food safety, sanitation, and workplace safety standards.

PROFESSIONAL EXPERIENCE

• Minimum of 6 months as a line cook and 3 months as a pantry/prep cook; or an equivalent combination of experience.

ACADEMIC BACKGROUND

• High School Diploma or equivalent required.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee hotel discounts
• Paid vacation & sick time
• Free Parking

Pay Rate: $23.00/hour

Requirements

Successful completion of a background check is required prior to employment.