Lead Line Cook

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

flexible scheduling

Job Description

Herschend Enterprises, the world’s largest family-owned themed attractions company, is the proud parent company behind Dolly Parton’s SongTeller Hotel, situated in the heart of Downtown Nashville. Herschend has a legacy spanning seven generations, during which it has entertained over 15 million guests annually through two dozen family entertainment brands. Founded on the principle of Bringing Families Closer Together by Creating Memories Worth Repeating, Herschend has cultivated a strong culture of hospitality known as Heartspitality®. This represents their unique blend of leading with love, ensuring guests and employees — affectionately called hosts — experience genuine care and joy. The company emphasizes equal opportunity, inclusivity, and respect, aiming to create welcoming environments for everyone.

Dolly Parton’s SongTeller Hotel honors the illustrious career and trailblazing spirit of Dolly Parton, a global entertainment icon. This hotel is not just an accommodation but a vibrant destination where guests are encouraged to Love Every Moment. It offers an immersive experience with 245 uniquely styled rooms, two food and beverage entertainment venues, a market, and even Dolly Parton’s Museum. This property reflects Dolly’s distinct charm, musical heritage, and humor, making it a memorable stop on any traveler’s itinerary.

The Lead Line Cook position at SongTeller Hotel is an exciting opportunity for a culinary professional who thrives in a fast-paced kitchen environment and is passionate about delivering exceptional food experiences. Reporting directly to the Sous Chef, this position is critical in supporting the culinary operations across all outlets within the hotel. As a Lead Line Cook, you will be involved in preparing and cooking a variety of hot and cold menu items, including sauces, soups, proteins, and garnishes, ensuring adherence to recipes, portion standards, and presentation guidelines. The role demands proficiency in multiple cooking techniques, safe food handling, and a commitment to quality and consistency.

The candidate will also be responsible for assisting in station setup, monitoring ingredient levels, maintaining cleanliness and sanitation, and ensuring compliance with health and safety regulations. This includes thorough knowledge of allergen awareness, FIFO product rotation, and kitchen safety protocols. The job requires excellent teamwork and communication skills to coordinate effectively with colleagues, manage ticket flow and service timing, and uphold the hotel’s operational standards under the Heartspitality® culture. Flexibility in working hours, including evenings, weekends, and holidays, is essential.

This position offers a unique chance to be part of a dynamic team that celebrates local music and culinary traditions, blending them into a distinctive hospitality experience. The Lead Line Cook contributes directly to creating meaningful moments for guests and the community by delivering delectable dishes with heart and precision. Joining Herschend and SongTeller Hotel means becoming part of a family dedicated to excellence, inclusivity, and creativity, creating an environment where both hosts and guests feel valued and inspired to connect and celebrate life’s special moments.

Job Requirements

Must be at least 18 years of age
High school diploma or equivalent required
Culinary degree or formal culinary training preferred
2-3 years of professional culinary experience in a restaurant, hotel, or resort environment or similar high-volume kitchen operation required
Must be able to obtain and maintain a Food Handler certification in accordance with local health regulations
Demonstrated knowledge of basic cooking techniques and food preparation, including the ability to prepare a variety of dishes
Basic computer skills preferred for use of kitchen systems, production logs, or labeling programs
Ability to work in a fast-paced kitchen environment and maintain efficiency during busy service periods
Must successfully complete a pre-employment background check in accordance with company policy

Job Qualifications

High school diploma or equivalent
Culinary degree or formal culinary training preferred
2-3 years of professional culinary experience in a restaurant, hotel, or resort environment or similar high-volume kitchen operation
Ability to obtain and maintain a Food Handler certification
Knowledge of cooking techniques and food safety
Basic computer skills preferred
Effective communication skills
Ability to prioritize and adapt in a fast-paced environment
Strong teamwork and professionalism
Physical ability to lift up to 50 pounds and work flexible schedules

Job Duties

Reports to the Sous Chef to review daily production objectives, assignments, and priorities
Reviews daily specials, menu changes, and preparation or presentation methods prior to service
Prepares and cooks menu items according to established recipes, portion standards, and presentation guidelines
Performs kitchen line functions as directed, including sautéing, grilling, frying, and plating and expo
Assists with station setup, ensuring proper mise en place and readiness for service
Ensures workstations are stocked with required ingredients and supplies according to menu and banquet needs
Monitors product levels and communicates shortages to kitchen leadership
Assists with opening and closing duties of assigned stations
Maintains food quality, proper seasoning, and consistency in all menu items
Follows recipes and food handling procedures to ensure portion control and safety
Demonstrates proper knife skills and safe food preparation techniques
Demonstrates knowledge of modern and classical plating techniques
Executes recipes for batch cooking and plated items, including sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes
Cooks proteins to proper temperatures using visual and touch techniques
Operates traditional hot line stations including sauté ranges, fryers, griddles, broilers, and other standard kitchen equipment
Works within an à la carte kitchen system, understanding ticket flow, timing, and coordination between stations
Maintains a clean and sanitary culinary environment in compliance with all health regulations
Completes required Safety Critical Checklists and Cooling Charts
Ensures proper labeling, dating, and rotation of products using FIFO standards
Maintains safe food handling practices and awareness of food allergies, including the nine nationally recognized allergens
Supports team members and works cooperatively to maintain efficient kitchen operations
Demonstrates professionalism, teamwork, and strong communication skills in a fast-paced environment
Maintains professional appearance, good personal hygiene, and dependable attendance
Follows company operational standards, including the Start Fresh program and safety procedures
Skilled in cooking a variety of food items using multiple cooking techniques
Able to communicate effectively and follow written and verbal instructions
Able to prioritize tasks and adapt to changing priorities in a fast-paced kitchen
Able to work flexible schedules including evenings, weekends, holidays, and overtime
Able to tolerate various kitchen temperatures and physical demands, including lifting up to 50 pounds
Performs other duties as assigned