Line Cook — High-Volume Kitchen, Flexible Hours, PTO

Puttshack; Nashville (TN); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Health/dental/vision coverage

401(k) matching

Life Insurance

PTO

Associate discounts - FREE mini golf &

50% off meals

Job summary

Puttshack is seeking a Line Cook to join their team at our Nashville venue. The role involves preparing, plating, and garnishing all menu items, setting up the station, and maintaining sanitation while meeting the Executive Chef's standards.

Responsibilities include assisting with portion control, communicating delays, and following allergy procedures in a fast-paced, guest-facing environment. Flexible scheduling is expected in a dynamic entertainment dining concept.

Qualifications

• Must be 18+ years of age to apply.
• Prior experience in high volume restaurant kitchen.
• Experience operating, cleaning, and maintaining kitchen tools and appliances such as knives, grills, etc.
• Must obtain any licenses or certifications per state and/or local requirements.
• Ability to communicate to perform and follow job requirements safely and effectively.
• Ability to multitask calmly and effectively in a busy environment.

Responsibilities

• Bring your 'A' Game each and every day.
• Ensure overall guest experience exceeds expectations and anticipate guests needs.
• Follow all prescribed portioning controls and par levels.
• Prepare, assemble, and plate menu items according to prescribed recipes and/or special requests.
• Communicate food delays or issues to Culinary Leadership.
• Understand and follow food allergy procedures and special orders/restrictions.
• Comply with all safety and sanitation guidelines and procedures.

Skills

High volume kitchen

Multitask calmly

Communication

Reading thermometers

Team player

Tools

Knives

Grills

Job description

Puttshack is seeking a Line Cook to join their team at our Nashville venue. The role involves preparing, plating, and garnishing all menu items, setting up the station, and maintaining sanitation while meeting the Executive Chef's standards.

Responsibilities include assisting with portion control, communicating delays, and following allergy procedures in a fast-paced, guest-facing environment. Flexible scheduling is expected in a dynamic entertainment dining concept.