Build Your Culinary Career at One of Nashville’s Most Celebrated Italian Restaurants
After three decades in New York City’s hospitality industry, renowned restaurateur and celebrity chef Anthony Scotto Jr. brought his signature style of Italian hospitality to Nashville with Luogo—his first solo restaurant venture and his first concept in Music City.
Located in the heart of The Gulch, Luogo—Italian for “the place”—has become one of Nashville’s most iconic dining destinations. Known for its upscale, authentic Italian cuisine, northern Mediterranean influences, energetic atmosphere, and five-star hospitality, Luogo has ranked #1 on Tripadvisor among more than 2,650 Nashville restaurants for several years running.
We are currently seeking experienced, passionate line cooks who want to be part of a serious, culinary-driven kitchen.
This is a true scratch kitchen—not an assembly line.
Position Summary
Luogo line cooks are culinary professionals who take pride in technique, preparation, organization, and consistent execution. Our kitchen is built for cooks who want to work with quality ingredients, prepare food from scratch, strengthen their skills, and contribute to a disciplined culinary team.
The ideal candidate is passionate about Italian and Mediterranean cuisine, thrives in a fast-paced kitchen, and understands that excellent food begins long before the first ticket arrives. It requires thoughtful preparation, attention to detail, urgency, cleanliness, communication, and complete ownership of your station.
Every member of our team is expected to embody Avenue T Hospitality Group’s core values:
- Excellence
- Attention to Detail
- Teamwork
- Salesmanship
Luogo is a family-owned restaurant operated by serious hospitality professionals. We provide a structured, supportive kitchen for cooks who care about their craft, want to continue learning, and are excited to work alongside a talented and close-knit culinary team.
Responsibilities
- Prepare and execute menu items according to Luogo’s recipes, techniques, and presentation standards
- Complete daily station setup, mise en place, preparation, stocking, and breakdown
- Work confidently and efficiently on an assigned station during high-volume service
- Maintain consistency in flavor, portioning, temperature, timing, and presentation
- Prepare ingredients and components from scratch using proper culinary techniques
- Read, prioritize, and execute tickets accurately while maintaining service pace
- Communicate clearly with chefs, expediters, and fellow line cooks throughout service
- Coordinate timing with other stations to ensure complete orders leave the kitchen together
- Maintain strong knowledge of menu ingredients, preparations, allergens, and modifications
- Follow all food safety, sanitation, labeling, storage, and temperature-control standards
- Rotate, label, date, and properly store all food products
- Maintain a clean, organized, and fully stocked workstation
- Properly operate, clean, and care for kitchen equipment
- Minimize waste and use ingredients responsibly
- Assist with receiving, prep projects, inventory organization, and private events as needed
- Support teammates and contribute wherever needed during preparation and service
- Complete opening, closing, cleaning, and side-work responsibilities
- Consistently meet all uniform, grooming, punctuality, and professional-conduct standards
Qualifications
- At least one year of professional line-cook experience required
- High-volume restaurant experience strongly preferred
- Scratch-kitchen experience preferred
- Passion for Italian cuisine and professional cooking
- Working knowledge of fundamental cooking techniques, knife skills, and kitchen equipment
- Ability to follow recipes and execute dishes consistently
- Strong sense of urgency without sacrificing quality or accuracy
- Ability to remain organized, focused, and composed under pressure
- Commitment to cleanliness, food safety, and proper kitchen organization
- Professional, dependable, motivated, and team-oriented
- Ability to stand for extended periods and safely lift necessary kitchen supplies
- Willingness to learn, accept coaching, and continue developing culinary skills
Key Skills
- Scratch cooking and food preparation
- Station setup and mise en place
- High-volume line execution
- Knife skills and culinary fundamentals
- Recipe and plating consistency
- Ticket management and timing
- Food safety and sanitation
- Organization and attention to detail
- Communication and teamwork
- Urgency and stamina
- Coachability and culinary curiosity
- Professionalism and punctuality
Experience
- Line cook: 1 year required
- High-volume kitchen experience: Preferred
- Scratch-kitchen experience: Preferred
If you are a driven cook who takes pride in Excellence, Attention to Detail, Teamwork, and the craft of preparing exceptional food from scratch, we would love to meet you.
Pay: $21.00 - $24.00 per hour
Work Location: In person
