Cook I - Banquet Kitchen

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city’s most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

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

Loews Nashville Hotel is honored to be recognized as a 2026 Tennessean Top Workplace! Build your career within a newly renovated setting where an iconic legacy is reimagined, blending refined luxury with authentic Nashville soul. Perfectly positioned on West End, this is more than a workplace - it’s an exclusive opportunity to be part of something truly exceptional.

Job Specific

• Sets up and organizes work area with all necessary supplies and equipment

• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used

• Prepares and stores raw food products properly

• Follows standardized recipes in the preparation and cooking of menu items

• Adheres to established portion control guidelines and minimizes waste

• Plates foods according to established plating/presentation guidelines

• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service

• Ensures that a quality product is prepared and served in a timely manner

• Follows all Governmental Food Sanitation Standards at all times

• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently

• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations

• Notifies Supervisor of an equipment malfunction or safety hazards immediately

• Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.

• Returns utensils to pot wash area, informs Steward of any HOT items

• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift

• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts

• Other duties as assigned

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or areas of concern

• Is polite, friendly, and helpful to guests, management and fellow team members

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience

• Thorough knowledge and understanding of Food Service Sanitation Standards

• Thorough knowledge and understanding of standard kitchen equipment and its use

• Ability to stand, stoop, bend; lift and carry up to 50 pounds

• Ability to read, write and speak English

• Ability to work flexible schedule to include weekends and holidays