Top 260 Cook/chef Jobs in Nashville, Tn

Chef de Cuisine
Canopy by Hilton Nashville Downtown - The Gulch —Nashville, TN
- Full-time
- ServSafe
- 5 years
- Hotel
Quick Apply
Baker
Noir Kitchen and Cocktails —Nashville, TN
- $1,800 - $2,000 an hour
- Part-time
- Mid-level
- Kitchen
Quick Apply
Sous Chef | Part-Time | Vanderbilt University Athletics
Oak View Group —Nashville, TN
- $25 - $28 an hour
- Part-time
- ServSafe
- Mid-level
- 1 year
- 401(k)
- 401(k) matching
Full-time Personal Chef - Nashville, TN
Tiny Spoon Chef, Inc —Nashville, TN
- $25 - $30 an hour
- 8 hour shift
- Background check
- Google Workspace
- ServSafe
- Profit sharing
- Paid training
Quick Apply
3d
Prep Cook | Part-Time | Vanderbilt University Athletics
Oak View Group —Nashville, TN
- $20 - $22 an hour
- Part-time
- High school diploma or GED
- Entry level
- Kitchen
- 401(k)
- 401(k) matching
Cook
First Watch —Nashville, TN
- Part-time
- 18 years or older
- Children
- Entry level
- Health insurance
- Dental insurance
Quick Apply
10d
School Line Cook/Prep Chef
City Kitchen, LLC Nashville —Nashville, TN
- From $20 an hour
- Full-time
- Background check
- In-person
- Reliable transportation
- Health insurance
- Dental insurance
Quick Apply
5d
Kitchen Staff - Bounty Club
8AM Golf —Nashville, TN
- $18 - $26 an hour
- Part-time
- Cooking
- Entry level
- Kitchen
Quick Apply
Executive Chef (Nashville, TN)
Terry Black s Barbecue LLC —Nashville, TN
- $90,000 - $95,000 a year
- Weekends as needed
- Bar
- Sales
- Mid-level
4d
Culinary Supervisor
Sodexo —Nashville, TN
- $25 - $29 an hour
- Online Application
- ServSafe
- Sanitation
- Cooking
- Paid holidays
- Health insurance
Line Cook - Roadhouse
Discovery Land Company —Nashville, TN
- $23 - $28 an hour
- Weekends as needed
- Residential
- High school diploma or GED
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Kitchen Team Member (Kitchen Prep/Line Cook)
Provisions Kitchen —Franklin, TN
- $17 - $25 an hour
- Part-time
- Organizational skills
- In-person
- Reliable transportation
- Employee discount
Quick Apply
Chef de Cuisine
The Westin Nashville —Nashville, TN
- Full-time
- Writing skills
- Basic math
- Hotel
4d
Senior Sous Chef Commissary
Marriott International, Inc —Nashville, TN
- $79,950 - $100,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Banquet Sous Chef | Part-Time | Vanderbilt University Athletics
Oak View Group —Nashville, TN
- $26 - $28 an hour
- Part-time
- Ability to walk for extended periods
- Mid-level
- High school diploma or GED
- 401(k)
- 401(k) matching
12d
Cafeteria Cook
Conrad Nashville —Nashville, TN
- Weekends as needed
- English
- Mid-level
- Hotel
- Health insurance
- Dental insurance
Quick Apply
Chef
Hank Williams Jr. Boogie Bar —Nashville, TN
- Full-time
- Bar
- Cooking
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
PM LINE COOKS (Franklin, TN)
etch Franklin —Franklin, TN
- $18 - $24 an hour
- Part-time
- Mid-level
- In-person
- 2 years
- Paid training
- Health insurance
Quick Apply
12d
LEAD COOK - CATERING KITCHEN
MACK AND KATES CATERING CO —Nashville, TN
- $19 - $22 an hour
- Weekends as needed
- Background check
- 5 years
- Ability to lift 50 pounds
- Paid time off
- Opportunities for advancement
Quick Apply
Kitchen Expeditor
Pelato —Nashville, TN
- $22 - $24 an hour
- Weekends as needed
- Hospitality
- Mid-level
- In-person
Quick Apply
8d

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Chef de Cuisine

Canopy by Hilton Nashville Downtown - The Gulch
Nashville, TN

Quick Apply

Job Details

Full-time

Qualifications

ServSafe
Team leadership
Supervising experience
ServSafe Food Manager Certification

Full Job Description

OBJECTIVE

The Chef de Cuisine is the culinary leader responsible for the overall operation, leadership, and success of the Rooftop Restaurant kitchen. This position oversees all culinary operations, including menu execution, food quality, staffing, training, sanitation, inventory management, labor control, and financial performance.

The Chef de Cuisine is expected to inspire and develop the culinary team while creating exceptional dining experiences that reflect the hotel's brand standards. This leader is passionate about culinary innovation, guest satisfaction, operational excellence, and mentoring future culinary professionals.

RESPONSIBILITIES

Culinary Leadership

Lead all culinary operations for the Rooftop Restaurant.
Ensure every dish meets the highest standards for quality, consistency, flavor, and presentation.
Develop seasonal menus, specialty features, and chefinspired offerings.
Maintain culinary creativity while meeting profitability goals.
Ensure recipes and plating standards are consistently followed.

________________________________________

Kitchen Operations

Direct all daily kitchen operations.
Create efficient production schedules.
Supervise food preparation during all meal periods.
Ensure proper staffing levels based on business demands.
Monitor kitchen workflow for maximum efficiency.
Maintain a clean, organized, and professional kitchen environment.

________________________________________

Financial Management

Manage food cost percentages within budget.
Control labor costs through effective scheduling.
Monitor inventory levels and purchasing.
Reduce waste through proper production planning.
Conduct monthly inventories.
Review purchasing opportunities to maximize profitability.
Analyze food cost reports and implement corrective actions when necessary.

________________________________________

Team Leadership

Recruit, interview, hire, and onboard culinary Team Members.
Train and mentor Sous Chefs, Chef de Parties, and Line Cooks.
Conduct performance evaluations.
Coach Team Members to improve performance and develop their careers.
Foster a positive, respectful, and collaborative work environment.
Address performance concerns promptly and consistently.
Promote teamwork and employee engagement.

________________________________________

Food Safety & Compliance

Ensure full compliance with Health Department regulations.
Enforce HACCP standards.
Maintain proper food storage, labeling, and rotation using FIFO procedures.
Conduct regular sanitation inspections.
Ensure proper equipment maintenance and safe operating procedures.
Promote a culture of safety throughout the kitchen.

________________________________________

Guest Experience

Maintain exceptional guest satisfaction through outstanding culinary execution.
Respond to guest feedback and special requests professionally.
Collaborate with the Front of House leadership team to ensure seamless service.
Accommodate dietary restrictions and allergy requests.
Continuously improve the overall dining experience.

________________________________________

Menu Development

Design innovative menus that align with seasonal ingredients and current culinary trends.
Develop specials and limitedtime offerings.
Standardize recipes and portion sizes.
Evaluate menu performance and profitability.
Work closely with hotel leadership on promotional events and special functions.

________________________________________

Inventory & Purchasing

Manage vendor relationships.
Order food and kitchen supplies responsibly.
Monitor product quality upon delivery.
Maintain accurate inventory records.
Minimize spoilage and waste.

________________________________________

Administrative Responsibilities

Prepare schedules for culinary staff.
Maintain payroll accuracy.
Complete required reports.
Attend department meetings.
Participate in budget planning.

Support hotel-wide initiatives and special even________________________________________

Knowledge, Skills & Abilities

Advanced culinary techniques.
Strong leadership and coaching abilities.
Financial acumen including labor and food cost management.
Excellent organizational and planning skills.
Knowledge of menu engineering.
Strong communication and interpersonal skills.
Ability to lead under pressure.
Excellent problemsolving abilities.
Strong attention to detail.
Proficiency in Microsoft Office and inventory management systems.

CHEF DE CUISINE ESSENTIALS

Qualifications

Minimum 5 years of progressive culinary leadership experience in an upscale restaurant, hotel, or fine dining establishment.
Minimum 2 years in a management or supervisory role.
Previous experience leading highvolume culinary operations.
Rooftop, luxury hotel, or fine dining experience strongly preferred.
Culinary degree from an accredited institution preferred or equivalent professional experience.
ServSafe Manager Certification required (or ability to obtain upon hire).

Tara Hospitality is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace where every Team Member is valued and treated with dignity. We make all employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, genetic information, or any other status protected by applicable federal, state, or local law. We are dedicated to providing equal employment opportunities and maintaining a workplace free from discrimination, harassment, and retaliation.

About Canopy by Hilton Nashville Downtown - The Gulch

About Tara and Uncompromised Hospitality Our family’s business was started in 2003 with a single hotel. We still operate that hotel today along with many others including the one you are interested in working at. Our mission is to Deliver Uncompromised Hospitality. Recruiting, training and developing outstanding Team Members is the only way to do this. We believe that the hospitality industry is fundamentally about people. People are central to the success of our organization. That means that no matter your role or title, you have a role in the success of your hotel and ultimately the entire organization. Regardless of your position, a Guest Services Agent, a Room Attendant, or a Breakfast Server, we share the common mission of Delivering Uncompromised Hospitality. Our hotels need talented individuals to accomplish this mission. We also want our Team Members to be personally successful and it is our goal to help them develop as they progress in the hospitality industry.

Quick Apply

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OBJECTIVE

RESPONSIBILITIES

Culinary Leadership

Kitchen Operations

Financial Management

Team Leadership

Food Safety & Compliance

Guest Experience

Menu Development

Inventory & Purchasing

Administrative Responsibilities

Knowledge, Skills & Abilities

CHEF DE CUISINE ESSENTIALS

Qualifications

About Canopy by Hilton Nashville Downtown - The Gulch