ZipRecruiter

Log In

1

Mis Graduate Jobs in Tennessee (NOW HIRING)

Peabody Hotels & Resorts

Capriccio Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

Set up workstation with required mis en place, tools, equipment and supplies according to standards ... High school graduate or equivalent vocational training certificate. * Culinary college degree ...

All JobsMis Graduate JobsMis Graduate Jobs in Tennessee

Mis Graduate information

See Tennessee salary details

$9

$52

$87

How much do mis graduate jobs pay per hour?

As of Jul 28, 2026, the average hourly pay for mis graduate in Tennessee is $52.30, according to ZipRecruiter salary data. Most workers in this role earn between $43.65 and $60.87 per hour, depending on experience, location, and employer.

Is a MIS degree worth IT?

A Management Information Systems (MIS) degree is valuable for roles involving IT management, systems analysis, and business technology integration. It provides skills in database management, systems development, and project management, which are in demand across various industries. The degree can lead to careers such as systems analyst, IT consultant, or business analyst, often requiring certifications like PMP or Cisco.

What professions make 200,000 a year without a degree?

High-paying professions that can reach $200,000 annually without a degree include roles such as commercial pilot, real estate broker, sales manager, and certain skilled trades like elevator installers and power plant operators. Success in these fields often depends on experience, certifications, or licensing rather than formal college education.

What jobs do people with MIS degrees get?

Individuals with a Management Information Systems (MIS) degree often pursue roles such as systems analyst, IT consultant, business analyst, database administrator, or network administrator. These jobs typically require skills in information systems, data management, and technology tools, and may involve working in corporate, healthcare, or technology environments.

Are MIS jobs in high demand?

Management Information Systems (MIS) jobs are in high demand due to the increasing reliance on technology and data management in organizations. Roles such as systems analysts, database administrators, and IT managers require skills in software, networking, and cybersecurity, making MIS professionals valuable across various industries.

What is a MIS Graduate job?

An MIS Graduate job typically involves managing and analyzing an organization's information systems to improve efficiency and decision-making. Graduates with a degree in Management Information Systems (MIS) work in roles such as business analysts, data analysts, IT consultants, or system administrators. They bridge the gap between business needs and technology by designing, implementing, and maintaining information systems. These professionals often work in industries like finance, healthcare, retail, and technology. Strong skills in problem-solving, data analysis, and communication are essential for success in this field.

What are the typical career paths and growth opportunities for an MIS Graduate?

As an MIS Graduate, you can pursue diverse career paths such as business analyst, systems analyst, data analyst, or IT project coordinator, depending on your interests and strengths. Many professionals start in entry-level analyst or support roles and can advance into management positions like IT manager, project manager, or specialize in areas such as data science and cybersecurity with additional certifications or experience. The skills you build in data management, business analysis, and technical systems make you highly adaptable within a variety of industries, including finance, healthcare, and technology. Employers value the ability of MIS Graduates to bridge business needs with IT solutions, creating ample opportunities for professional growth and specialization.

What are the key skills and qualifications needed to thrive in the Mis Graduate position, and why are they important?

To thrive as an MIS (Management Information Systems) Graduate, you need a solid understanding of information systems, data analysis, and business processes, usually supported by a degree in MIS or a related field. Familiarity with database management systems, enterprise resource planning (ERP) software, and data visualization tools, along with certifications like Microsoft SQL or CompTIA IT Fundamentals, is highly valuable. Strong teamwork, analytical thinking, and effective communication skills help you translate technical findings to non-technical stakeholders and work collaboratively on projects. These competencies enable MIS Graduates to bridge the gap between IT and business, ensuring efficient decision-making and streamlined organizational processes.

What are popular job titles related to Mis Graduate jobs in Tennessee? For Mis Graduate jobs in Tennessee, the most frequently searched job titles are:
What job categories do people searching Mis Graduate jobs in Tennessee look for? The top searched job categories for Mis Graduate jobs in Tennessee are:
What cities in Tennessee are hiring for Mis Graduate jobs? Cities in Tennessee with the most Mis Graduate job openings:
Mis Graduate jobs near you
Infographic showing various Mis Graduate job openings in Tennessee as of July 2026, with employment types broken down into 2% As Needed, 75% Full Time, 20% Part Time, and 3% Contract. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $108,788 per year, or $52.3 per hour.
Capriccio Cook

Capriccio Cook

Peabody Hotels & Resorts

Memphis, TN • On-site

$13.50 - $18.25/hr

Full-time

Posted 3 days ago

Job description

Description
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.

Requirements
  1. 2 years' experience as a Cook at a 4-5-star hotel or restaurant.
  2. Food handling certificate.
  3. Fluency in English, both verbal and written.
  4. Compute basic arithmetic.
  5. Provide legible communication.
  6. Comprehend and follow recipes.
  7. Ability to:
  • perform job functions with attention to detail, speed, and accuracy.
  • prioritize and organize, delegate work, and follow through.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • maintain confidentiality of guest information and pertinent hotel data.
  • work well under pressure, meeting production schedules and timelines for guests' food orders.
  • maintain good coordination.
  • transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
  • work an 8-hour shift in hot, noisy, and sometimes closed conditions.
  • work with all products and food ingredients involved.
  • use all senses to ensure quality standards are met.
  • differentiate dates.
  • operate, clean, and maintain all equipment required in job functions.
  • supervise, train and direct employees; give corrections when needed.
  • plan and produce centerpiece displays and banquet trays.
  • comprehend and follow recipes.
  • expand and condense recipes.
  • produce creative and artistic food work.
  • perform job functions with minimal supervision.
  • work cohesively with co-workers as part of a team.
  • motivate staff and maintain a cohesive team.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • uphold and exemplify Peabody Service Excellence®.

Desirable:
  1. High school graduate or equivalent vocational training certificate.
  2. Culinary college degree, Certification of culinary training or apprenticeship.
  3. Previous supervisory experience.
  4. Fluency in a second language, preferably Spanish.
  5. Sanitation certificate.
  6. Expand and condense recipes.
  7. Previous guest relations training.
  8. Artistic talent.

PHYSICAL ABILITIES
Essential:
  1. Exert physical effort in transporting 50 - 100
  2. Endure various physical movements throughout the work areas.
  3. Reach 6
  4. Remain in stationary position for 2-3 hours throughout work shift.

ESSENTIAL JOB FUNCTIONS
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
  2. Start prep work and production of items needed for the day.
  3. Select, clean and prepare fruits and vegetables.
  4. Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  5. Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
  6. Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  7. Prepare and produce hot and cold menu items in designated F&B outlets.
  8. Prepare all dishes following recipes and yield guides, according to department standards.
  9. Inform the Sous Chef of any shortages before the item runs out.
  10. Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
  11. Assist wherever required to ensure optimum service to guests.
  12. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  13. Inform the Sous Chef of any excess items that can be used in daily specials or elsewhere.
  14. Maintain production charts according to departmental standards.
  15. Maintain proper storage procedures as specified by Health Department and TPO requirements.
  16. Minimize waste and maintain controls to attain forecasted food cost.
  17. Disinfect and sanitize cutting boards and worktables.
  18. Transport empty, dirty pots, and pans to the pot wash station.
  19. Direct and assist Stewards to make clean up a more efficient process.
  20. Breakdown workstation and complete closing duties according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table to HACCP specifications.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  1. Ensure all assignments are completed before they sign out.
  2. Review status of work and follow-up actions required with the Sous Chef before leaving.
  3. Document pertinent information in logbook.
  4. Successful completion of the training/certification process.

Apply