Line Cook (Full-time) - Grand Ole Opry

Responsibilities

• Prepare and cook menu items according to standardized recipes.
• Adhere to established portion control guidelines and minimize waste.
• Perform knife skills such as slicing, chopping, mincing, julienning, and dicing as needed for food production.
• Display and replenish food for guests' self-service.
• Pre-package menu items for concessions and arrange food displays for buffet service and private events.
• Deliver exceptional service to all guests.
• Perform dishwashing/cleaning procedures according to proper sanitation standards.
• Clean and organize walk-in coolers, food production areas, equipment, and general kitchen spaces, ensuring proper food and chemical storage with correct labeling, dating, rotation, and temperature control in accordance with HACCP guidelines and sanitation standards.
• Clean equipment on daily, weekly, and monthly schedules in compliance with company safety and sanitation standards.
• Notify leadership of equipment malfunction immediately.
• Follow all company safety and security policies and procedures.
• Report accidents, injuries, and unsafe conditions to management.
• Execute and adhere to all directions provided by department and venue leadership.
• Perform other duties as assigned.

Requirements

• Must have the ability to read.
• Must have the ability to properly set a station "mise en place" (set in place, having all your ingredients prepped and ready to go before you start cooking).
• Speak and hear to communicate effectively and use both near and distance vision.
• Stand and walk for extended periods, while carrying items.
• Walk up and down stairs while navigating the venue.
• Regularly lift up to 25 lbs.
• Occasionally team-lift up to 50 lbs.
• Use manual dexterity for food preparation.
• Tolerate extreme heat.

Physical Requirements

• Speak and hear to communicate effectively and use both near and distance vision.
• Stand and walk for extended periods, while carrying items.
• Walk up and down stairs while navigating the venue.
• Regularly lift up to 25 lbs.
• Occasionally team-lift up to 50 lbs.
• Use manual dexterity for food preparation.
• Tolerate extreme heat.