Line Cook

Grand Hyatt Nashville; Nashville (TN); On-site; USD 23,000 - 32,000; Full time

Benefits offered by this job

Medical, dental, and vision

Company-paid disability & life

Employee Assistance Program

401(k) with match

Employee hotel discounts

Paid vacation & sick time

Free Parking

Job summary

Grand Hyatt Nashville is seeking a Line Cook to deliver high-quality dining experiences by preparing food efficiently and consistently. You will handle all dishes from à la carte to buffets and banquets while maintaining a clean and safe work environment.

You will open and organize stations each morning, prepare lunch items, and ensure orders meet standards and timing. The role requires focusing on recipes, food safety, and teamwork across kitchen departments.

Qualifications

• Minimum of 3 months cooking experience in a full-service restaurant or hotel.
• High School Diploma or equivalent required.

Responsibilities

• Open the kitchen each morning by preparing and organizing the station and cooking all food.
• Prepare lunch items including sauces, soups, and buffet entrées; transition from breakfast to lunch on schedule.
• Cook orders as received from waitstaff with promptness and accuracy.
• Master menus, recipes, preparation methods, and presentation standards.
• Maintain a clean, sanitary work area in compliance with health regulations.

Skills

Line cook skills

Work under pressure

Time management

Attention to detail

Food safety standards

Education

High School diploma

Job description

The Line Cook will deliver high-quality dining experiences by preparing food efficiently and consistently. This position ensures all dishes from à la carte orders to buffets, banquets, and hors d’oeuvres—are prepared to the highest standard while maintaining a clean and safe work environment.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Open the kitchen each morning by preparing and organizing the station and cooking all food necessary for service.
• Prepare items for lunch service including sauces, soups, and buffet entrées, and transition from breakfast to lunch at the scheduled time.
• Rearrange the line and steam table for smooth luncheon service.
• Cook orders as received from waitstaff, ensuring promptness, accuracy, and quality.
• Learn and master menus, recipes, preparation methods, and presentation standards.
• Store food properly in containers and at correct temperatures.
• Prepare only the quantity of food needed to meet business demands while maintaining freshness and quality.
• Support other kitchen departments by preparing food items as required.
• Prepare items in advance for the next shift and the following day as directed by the supervisor.
• Maintain a clean, organized, and sanitary work area, ensuring compliance with state, county, and company health and safety regulations.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong cooking skills and ability to follow recipes and presentation standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent time management and multitasking skills.
• Attention to detail and commitment to quality.
• Strong knowledge of food safety and sanitation standards.

PROFESSIONAL EXPERIENCE

• Minimum of 3 months of cooking experience in a full-service restaurant or hotel required.

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: $20.00/hour

Requirements

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

Source: Hospitality Online