Cook 2 | In-Room Dining

About the role

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.

The Omni Nashville Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Move/cover different stations following Omni standards as well as Chefs standards.
• Execute soups and sauces with minimal supervision.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and maintain, correct and follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications

• 2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant.
• Intermediate Culinary Talent.
• Ability to work in a fast-paced environment.
• Ability to work well under pressure of meeting production schedules and timelines for guests orders.

Required Certifications:

• Must possess or obtain a valid Food Handler Certification from approved providers upon hire.
• Approved Certification Providers:
  • ServSafe Food Handler Certification – ServSafe
  • ABC Server Permit – Tennessee Alcoholic Beverage Commission
  • National Registry of Food Safety Professionals (NRFSP) – Food Handler Certification NRFSP
  • 360Training / Learn2Serve – Food Handler & Tennessee Alcohol Server Training Learn2Serve