Line Cook - PM

Margaritaville Hotel Nashville; Nashville (TN); On-site; USD 32,000 - 42,000; Full time

Job summary

Margaritaville Hotel Nashville is seeking a Cook to prepare and cook food across hotel outlets, including room service, restaurants, bar and banquets. You will follow menus, prep ingredients, plate meals, and maintain kitchen sanitation to the highest standards.

Responsibilities include multi-dish coordination, fast-paced food production, and ensuring quality and portion control while working with a team in a busy hotel environment.

Qualifications

• 3-5 years of previous experience as a prep cook/cook.
• Food Handler’s card or ServSafe certification preferred.

Responsibilities

• Prepare and cook food according to menu for hotel outlets.
• Maintain sanitation, health, and safety standards in work areas.
• Set up, maintain, and clean food preparation stations as assigned.
• Prepare menu items to Chef specifications, including following recipes and plating standards.

Skills

Strong communication

Multitasking

Speed

Teamwork

Job description

The Cook will prepare and cook food in a according to menu for hotel outlets, i.e., room service, restaurants, bar, banquets, etc. Duties include: clean food preparation areas, cooking surfaces, and utensils, cook the exact number of items ordered by each customer, working on several different orders simultaneously. Maintain sanitation, health, and safety standards in work areas, measure ingredients required for specific food items being prepared, operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles, pre-cook items to prepare them for later use. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking, clean, stock, and restock workstations.

QUALIFICATIONS

• 3-5 years of previous experience as a prep cook/cook

Technical Skills:

Soft Skills:

• Strong communication skills, ability to multitask, SPEED, and teamwork are essential

Physical Stamina:

• Ability to stand for long periods, work in high temperatures, and lift up to 50 lbs

Certifications:

• Food Handler’s card or ServSafe certification. “Optional” but I would prefer if they have

Station Management:

• Setting up, maintaining, and cleaning their assigned station.
• Preparing menu items to the Chefs specifications, including following recipes, plating and quality control

Safety & Sanitation:

• Maintaining high food safety standards (Proper temperatures for storage and cooking)
• Read and understand English.
• Food/Beverage Service Worker Permit, where applicable.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Must be able to work Holidays, Nights, & Weekends.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.

FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.

ESSENTIAL FUNCTIONS

• Maintain work areas clean and organized.
• Monitor the presentation and portioning of food according to standards.
• Monitor the quality and consistency of all food served from the lines.
• Report all unsafe conditions immediately.
• Set up, restock, maintain and clean food preparation areas.
• Display knowledge in sanitation and sanitary food handling.
• Ensure the special of the day is completed in a timely fashion.
• Prepare food in accordance with working menus, recipe cards and photos.
• Attend all mandatory meetings.
• Complete other duties as assigned by supervisor to include cross training.