Omni Nashville Hotel - Line Cook

Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Be knowledgeable of plate presentations and preparations of all menu items. Prepare all items on prep list following standard procedure or otherwise told by supervisor. Always maintain high quality by inspecting all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Check portion control, weights and counts prior to function. Fire all food for service and to serve online. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Always maintain cleanliness of work area. Keep walk-in, prep area and equipment up to Health Department and Pointe standards at all time. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Cooperate with other cooks to prepare events or special requirements on meals. Perform any other job-related duties as assigned by Culinary leadership.