Line Cook - Blue Aster

Conrad Hotels and Resorts•Nashville, TN

3d•Onsite

About The Position

The Line Cook will be responsible for ensuring the highest quality of culinary services for our guests. This position supports the a la carte and banquet food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events.

Requirements

2+ years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
High School Diploma or GED. Associates degree in a related field or culinary degree preferred.
Experience in fast paced, high volume atmosphere.
Must possess reading ability in regards to schedules, menus, policies, etc.
Must possess mathematical ability.
Must be able to operate standard kitchen equipment such as steamer, fryer, oven, etc.
Good organizational and communication skills.
Excellent customer service skills.
Ability to read, write & speak fluent English.
Obtain and maintain position-specific licensing.
Flexible schedule is necessary which includes but not limited to days, nights, weekends, and holidays.
Position requires regular, reliable attendance.

Responsibilities

Always demonstrates the ability to apply advanced cooking techniques in order to produce creative food dishes. (i.e.: knife skills, carving skills, basic mother sauces, etc.)
Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development.
Demonstrates a thorough understanding of sanitation procedures and consistently applies such.
Understands the importance of proper food handling procedures and ensures that procedures are always followed.
Continually demonstrates the ability to properly use kitchen equipment while ensuring the highest safety standards.
Always properly identifies and stores products specific to the respective outlet and always takes an active role in quality control of all food items.
Continually demonstrates the ability to produce food orders in a timely, neat, and organized manner according to the needs of the guest.
Is always familiar with all product/inventory in freezers and coolers and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste.
Continually demonstrates the ability to keep workstation organized and produce required quantity according to demands of station. Continually identifies, utilizes, and builds an advanced knowledge base of specific culinary terms per assigned outlet.
Continually demonstrates the ability to work independently and make informed decisions in the absence of a supervisor and immediately notifies a Supervisory of any foreseeable concerns or developments.
Continually assists with training new Team Members and/or with demonstrating proper culinary techniques.