Line Cook - Grand Ole Opry

Full Time - Line Cook - Grand Ole Opry

Ryman Hospitality Properties

As a Cook you'll perform high‑volume food preparation upholding the hospitality standards that make Grand Ole Opry experiences unforgettable. You will prepare and replenish catering and concession items, arrange menu items in heated display cases, chafing dishes, and refrigerated cases to ensure proper temperature, visual appeal, and accessibility. You will work in kitchens and a food truck to support concessions, catering, and the VIP lounge, serving guests who are eagerly anticipating their Grand Ole Opry show experience.

The ideal candidate will inspire teamwork, service, and integrity to foster a positive and productive work environment.

• Prepare and cook menu items according to standardized recipes.
• Adhere to established portion control guidelines and minimize waste.
• Perform knife skills such as slicing, chopping, mincing, julienning, and dicing as needed for food production.
• Display and replenish food for guests' self‑service; pre‑package menu items for concessions and arrange food displays for buffet service and private events.
• Deliver exceptional service to all guests.
• Perform dishwashing and cleaning procedures according to proper sanitation standards.
• Clean and organize walk‑in coolers, food production areas, equipment, and general kitchen spaces, ensuring proper food and chemical storage with correct labeling, dating, rotation, and temperature control in accordance with HACCP guidelines and sanitation standards.
• Clean equipment on daily, weekly, and monthly schedules in compliance with company safety and sanitation standards, and notify leadership of equipment malfunction immediately.
• Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe conditions to management.
• Execute and adhere to all directions provided by department and venue leadership.
• Perform other duties as assigned.

• High school diploma or equivalent preferred.

• 1+ years of culinary experience preferred.

• Must have the ability to read.
• Ability to properly set a station "mise en place" (all ingredients prepped and ready to go before cooking).

Speak and hear to communicate effectively; use both near and distance vision. Stand and walk for extended periods while carrying items. Walk up and down stairs while navigating the venue. Regularly lift up to 25 lbs.; occasionally team‑lift up to 50 lbs.; use manual dexterity for food preparation and tolerate extreme heat.

Kitchen and catering environments subject to both kitchen and customer areas and in close proximity to others.