Line Cook

Choice Hotels International, Inc (NYSE: CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice® has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice® to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges® loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit www.choicehotels.com. 

The ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.

Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.

Position Summary

The role of the Line Cook to be responsible for cost effective preparation and plating of food to exceed the expectations of our guests

   

Comfortable. Convenient. Unmistakably Radisson.

Join a team that’s all about great service, genuine hospitality, and everyday opportunities to shine.

At Radisson Hotel Nashville Airport, we keep things welcoming, supportive, and teamwork‑driven. Just minutes from the airport and close to all things Music City, it’s a great place to build your skills and grow your career.

If you’re friendly, dependable, and excited to make a difference for our guests, we’d love to have you on our team. Your next career step starts here.

Benefits When You Make It Your Choice:

1st of the month following 30 days of service:

• Full benefits package to our full-time employees, including health, dental, vision, short & long term disability, and so much more!

• 401(k) Retirement Plan

90 Days:

• Paid Vacation and Sick Time

• 8 Paid Holidays

• Paid Bereavement

1 Year:

• Paid Floating Holidays

Key Responsibilities

Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef

• Prepares sauces, soups and hot entrees in accordance with menu

• Use and follow recipes

• Adjust recipes accurately

• Uses high-quality ingredients and measures them accurately

• Operates all kitchen equipment accurately

• Taste test and evaluate foods before serving to make sure standards are met; consult with Chefs if there are any concerns.

• Portions food into standard portions

• Garnishes food in appealing manner

• Presents food using proper plate presentation techniques

• Coordinates completion of menu items with server

• Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations

• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP

Organizes and maintains work areas, coolers and storage areas

• Prepares work checklist and organizes work stations for each shift

• Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products

• Requisitions food with necessary approvals according to policy

• Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment

• Ensure that kitchen area remains clean and free of hazards during shift

• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, ensure proper rotation of all food items

• Return all food ite