Top 5 Pantry chef Jobs in Nashville Tn

Cook I - Garde Manger (Maisonette Patisserie & Coffee)
Loews Vanderbilt Hotel —Nashville, TN
- Full-time
- Basic math
- English
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
Cook I - Banquet Kitchen
Loews Vanderbilt Hotel —Nashville, TN
- Weekends as needed
- ServSafe
- Hotel
- High school diploma or GED
- Paid holidays
- Health insurance
Quick Apply
Sous Chef
Margaritaville Hotel Nashville —Nashville, TN
- $58,000 - $60,000 a year
- Overtime
- Sales
- Cooking
- English
Quick Apply
Cook
Jeff Ruby Culinary Entertainment Inc —Nashville, TN
- $17 - $18 an hour
- 8 hour shift
- Customer service
- Ability to walk for extended periods
- Ability to stand for extended periods
Quick Apply
Lead Line Cook
White Lodging Services Corporation —Nashville, TN
- Mid-level
- Hotel
- Mentoring
- Paid parental leave
- Disability insurance
Quick Apply

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Complete opening duties set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all…
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Cook I - Garde Manger (Maisonette Patisserie & Coffee)

Loews Vanderbilt Hotel -
Nashville, TN

Quick Apply

Job Details

Full-time

Benefits

Paid holidays
Health insurance
Tuition reimbursement
401(k) matching
Paid sick time
Pet insurance

Qualifications

Kitchen knives
Basic math
Cutting
English
High school diploma or GED
Basic knife skills
Kitchen stations
Food preparation equipment operation

Full Job Description

Recognized as a Tennessean Top Workplace, Loews Nashville Hotel offers careers in a newly renovated luxury setting where iconic legacy meets modern elegance and Nashville soul. Located on West End, team members support 341 upscale rooms, two dining venues, and 24,000 sq. ft. of premier event space.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

Competitive health & wellness benefits, 401(k) & company match
Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
Training & Development opportunities, career growth
Tuition Reimbursement
Pet Insurance
Team Member Hotel Rates, other discounts, perks and more

What We're Looking For:

The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canapés, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.

Who You Are:

A Garde Manger Cook I must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

Basic knife skills
Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing)
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all kitchen equipment
Basic mathematical skills
Must be able to obtain Food Handler's Card
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Veterans and military spouses are encouraged to apply

What You Will Do:

Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.
Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events
Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displays
Ensure mise en place is complete and organized for all functions
Collaborate with chefs to execute seasonal and event-based menu items
Uphold food safety and sanitation practices at all times
Monitor inventory and communicate product needs or shortages
Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization
Maintain cleanliness, organization, and efficiency of the cold kitchen area
Regular attendance in conformance with standards
May be required to work varying schedules to reflect business needs
Required to attend all mandatory training sessions and meeting
Perform other duties as assigned

Your Qualifications Include:

Required

High school diploma or equivalent; culinary school training strongly preferred
3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role
Strong knife skills and artistic presentation ability
Experience in large-scale banquet or hotel operations preferred
Knowledge of HACCP, food safety, and cold storage procedures
Ability to stand for extended periods and lift up to 50 lbs.

Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Quick Apply

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pantry chef jobs in nashville tn

Cook I - Garde Manger (Maisonette Patisserie & Coffee)

Cook I - Banquet Kitchen

Sous Chef

Cook

Lead Line Cook

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