Department: Culinary
Reports To: Executive Director of Food and Beverage, Executive Chef, Executive Sous Chef, Senior Food and Beverage Manager, Lead Line Cook
Manages: N/A
Status: Full-Time, Hourly / Non-Exempt
Schedule: On-property; varying shifts including evenings, weekends, and holidays
The Line Cook prepares, cooks, and plates dishes to restaurant standards while maintaining a clean, organized station.
This role ensures food quality, consistency, and timeliness during service, supports inventory and waste management, and collaborates closely with kitchen and front-of-house staff to deliver an exceptional dining experience.
Stock the cooking station with all necessary ingredients and supplies before service.
Wash, chop, and prepare ingredients such as vegetables, sauces, and soups.
Cook menu items according to recipes using specified methods (grilling, frying, sautéing) and plate to standard.
Ensure food is prepared in a timely manner that meets quality and presentation standards.
Maintain a clean, organized, and sanitary work station throughout the shift; clean and sanitize surfaces and equipment at the end of shift.
Monitor inventory levels, perform checks, and complete storage logs to minimize waste.
Work with other kitchen staff and servers to ensure efficient order preparation and timely service.
Communicate clearly with the Sous Chef and Executive Chef on station needs and service pace.
Ability to work in a fast-paced, high-pressure environment.
Team-oriented with effective collaboration skills.
Prior line cook or kitchen experience.
Culinary training or coursework.
Stand for long periods in a hot kitchen environment.
Lift up to 35 lbs. occasionally.
Flexible availability required, including evenings, weekends, and holidays.
Fairlane Hotel is committed to a workplace that reflects the diversity of Nashville and the guests we serve. We are an equal opportunity employer.
