About Us

TMC Hospitality was founded in 2016 by Philip Bates as an offshoot of TMC Group to bring its innovation and purposeful disruption to the hospitality industry. As a forward-thinking hotel development and management company focused on elevating hospitality from a service to an experience through strategic development, investment, and brand creation, the group has two hotel brands, Bode and Drift, in addition to Buttonwood Farm & Winery that cater to the concept of social group travel and experiences. Bode, with a location in Nashville, redefines traditional travel by creating flexible spaces that expertly blend the style of vacation rental homes with the comforts and conveniences of a boutique hotel. Drift, with locations in San Jose del Cabo, Santa Barbara, Palm Springs, and Nashville on the horizon, is a modern hotel concept for independent and group travelers who value adventure and culture with minimalist yet intentional details and amenities. 

Drift Hotel in Nashville is home to The Sun Room - the newest gem to the Nashville bar scene with a tapas-style bar fare. We're looking for a few talented & caring individuals who are passionate about hospitality to join our team!

We consider our Cooks to be the artisans of our operation. If you're passionate about food, organized, and thrive in a fast-paced environment, this could be the role for you. We serve Breakfast, Lunch and Dinner, so all shifts are available.

About the role

Line Cooks are responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Essential Job Functions

• Ensure ingredients and final products are fresh and seasoned to specifications
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Monitor the quality and freshness of ingredients
• Monitor station inventory levels and replenish as needed to ensure flow of service
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

General Skills/Qualifications

• Knowledge of using all kitchen equipment
• Good working knowledge of the fundamentals of cooking
• Good working knowledge of accepted standards of sanitation
• Knowledge of understanding recipes, inventory, and quality control
• Food Handlers Card