Line Cooks - All Levels

About The Joseph

The Joseph is an expression of modern luxury rooted in art, culture, and the warmth of true hospitality. Situated in the heart of Nashville, it offers a refined escape where thoughtful design, world-class culinary experiences, and meaningful service come together effortlessly. The Joseph invites guests into a world that feels both elevated and deeply personal. From curated art collections and immersive dining to serene guestrooms and intimate gathering spaces, every detail is designed to create an experience of Nashville at its most refined.

Position Overview

At The Joseph, exceptional culinary experiences begin with talented individuals who take pride in their craft, their ingredients, and the details that define luxury hospitality. We are seeking passionate and dependable Line Cooks at Levels I, II, and III to join our Culinary team. Whether you are building your culinary career or bringing several years of professional kitchen experience, we offer an environment where you can develop your skills, work alongside talented culinary professionals, and contribute to memorable dining experiences. Our Line Cook levels are based on culinary experience, technical skill, station proficiency, and the ability to work independently within a high-volume luxury hotel kitchen.

Responsibilities

• Prepare and cook menu items according to established recipes, presentation standards, and quality expectations.
• Maintain consistency in taste, temperature, portioning, and presentation.
• Complete daily mise en place and ensure your station is properly prepared for service.
• Follow proper food handling, sanitation, labeling, storage, and rotation procedures.
• Maintain a clean, organized, and safe workstation throughout each shift.
• Communicate effectively with chefs, culinary leaders, servers, stewards, and fellow cooks.
• Support the team during high-volume periods and assist other stations when needed.
• Minimize food waste through proper preparation, storage, portioning, and product utilization.
• Follow all hotel, health department, safety, and sanitation standards.
• Demonstrate professionalism, teamwork, reliability, and a positive attitude.
• Take pride in creating food that reflects the quality and elevated experience expected at The Joseph.
• Perform additional culinary duties as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, or other Culinary leaders.

Line Cook I

• Entry-level culinary experience; previous restaurant or hotel kitchen experience preferred.
• Basic understanding of food preparation, knife skills, cooking methods, and kitchen equipment.
• Ability to follow recipes, preparation lists, and instructions from culinary leadership.
• Willingness to learn new techniques, stations, and menu preparations.
• Ability to maintain an organized and sanitary workstation.
• Strong work ethic and willingness to assist the Culinary team wherever needed.
• Ability to work effectively in a fast-paced environment.
• Culinary education is welcomed but not required.

Line Cook II

• Approximately 1–2 years of professional cul