Line Cook

Job Type

Full-time

Description

Onsite is a therapeutic retreat center with a 40-year history of healing. Our main campus sits on 250 acres of rolling hills outside of Nashville and features a state-of-the-art, resort-style dining facility affectionately known as "The Loft". If you share our values and are inspired by the opportunity to create a positive shift in the lives of our guests every day, we want to invite you into this peaceful setting as we set the table for connection through memorable meals and hospitality that nourishes the body and soul of our community on the journey of healing.

We believe that to best serve our clients, we first need to first serve our team members. One way we do this is by providing multiple layers of benefits, to include:

Quarterly bonuses

Full-time availability, including weekends and holidays

Variable shifts: 5:30AM-2PM 6:00AM-2:30PM 10AM-7:30P

Medical Insurance premiums are paid by Onsite

Employer-paid Life and AD&D Insurance

Family Medical, Dental, Vision, Disability, Supplement Life insurances are available

401K Retirement Plan

Paid Time Off, Employee Assistance, Discounts, and much more!

This role is responsible for preparing culinary delights for our clients, staff and visitors, ensuring that all food areas are maintained, organized and clean. The ideal candidate will:

Exhibit an awareness of client dietary needs information, provided by Executive Chef and /or Sous Chef, review menu board for accuracy, ensure food is cooked and presented in a safe way

Responsible for meal preparation; food to be satisfactory to client's tastes, cooked thoroughly, served on time, presented in a visually stunning way, and must maintain the overall quality that is Onsite's standard

Follow recipe, portion controls, and presentation guidelines as set by the Executive Chef and/or Sous Chef

Assume full responsibility for quality of products served and report any client feedback

Greet all internal and external customers with a professional and pleasant demeanor

Maintain all foods at appropriate temperatures before and during serving times

Work with Executive Chef to ensure all items are ordered and received timely

Requirements

Education and/or Experience:

High school graduate or equivalent, with 3-5 years experience in a well-rated culinary role

Minimum of one year as a Jr. Sous Chef, Lead Line Cook or kitchen management experience preferred

Knowledge of advanced culinary techniques with knife handling skills required

Salary Description

$14 - $17 per hour, depending on experience