Line cook jobs in Nashville, Tennessee - Page 3Create job alerts

Job Description $20 - $25/hr. About You: • Previous experience in a professional kitchen is preferred but not required, as we offer a comprehensive training program., • You have excellent communication skills and the ability to read, write, and follow instructions effectively., • You thrive in a fast-paced environment and are comfortable with physical tasks, including standing, bending, lifting, and walking throughout the workday., • Prepare and cook menu items to meet quality and presentation standards, ensuring consistency in every dish served., • Set up and stock stations with necessary supplies for the shift, ensuring all items are readily available for efficient cooking., • Ensure all food safety and sanitation standards are followed, including proper handling, storage, and disposal of food., • Assist in inventory management, including rotating stock and notifying management of any low inventory items., • Maintain a clean and organized workspace, ensuring all areas are sanitary and ready for use at all times., • Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry with plenty of opportunities for advancement, • Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience, • We provide a comprehensive training program in a fun, exciting environment where you’ll thrive, • Delicious dining discounts you can share with friends and family at all our locations, • Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

Job Description Position Overview: Line Cook is responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer in the restaurant. Essential Duties and Responsibilities: • Meet with Chefs to review restaurant assignments, anticipated business levels, changes and other information pertinent to the job performance regarding cooking., • Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Sous Chef of any supplies that need to be requisitioned for the days tasks, • Ensure all requisitions are processed properly and placed in designated area, • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service, • Transport supplies from the storeroom and stock in designated areas, • Start prep work on items needed for the particular menu of the day, • Continue prep work during/after the meal period for the next meal service, • Assist Master Cook/line staff as needed in execution of service, • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Disinfect and sanitize cutting boards and worktables, • Breakdown workstation and complete closing duties as assigned, • Work as a team, assisting all guests and employees needs and inquiries, • Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees Physical Requirements: • Ability to stand and walk during 6 to 8 hour shifts., • Ability to reach, bend, stoop, and wipe., • Ability to lift and carry supplies and equipment and place items on high and low shelves in storerooms and freezers., • Ability to work in an environment that is subject to varying levels of heat and noise.