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Rotating Schedule Performance Chef Jobs in Collierville, TN

Peabody Hotels & Resorts

Pastry Cook

Memphis, TN · On-site

$17 - $20.75/hr

... schedule and pars. * Establish priority items for the day. * Inform the Pastry Chef/ Pastry ... Rotate all returned product. * Wrap, cover, label and date all items being put away. * Straighten ...

Buc-ee's Ltd

Grocery Manager

Gallaway, TN · On-site

$33/hr

Build and manage a high performance team * Maintain receiving, warehousing, and distribution ... Ability to work a rotating schedule that alternates between day and night * Maintain regular and ...

Buc-ee's

Grocery Manager

Gallaway, TN · On-site

$33/hr

Build and manage a high performance team * Maintain receiving, warehousing, and distribution ... Ability to work a rotating schedule that alternates between day and night * Maintain regular and ...

Buc-ee's Ltd

Grocery Manager

Gallaway, TN · On-site

$33/hr

Build and manage a high performance team * Maintain receiving, warehousing, and distribution ... Ability to work a rotating schedule that alternates between day and night * Maintain regular and ...

Riviana Foods

Maintenance Mechanic

Memphis, TN · On-site

$35.35 - $35.85/hr

... performance, reliability, and longevity. * Training and Development: Stay current with industry ... Effective communication skills 6:00am to 6:00pm, rotating schedule

Riviana Foods

Maintenance Mechanic

Memphis, TN · On-site

$35.35 - $35.85/hr

... performance, reliability, and longevity. * Training and Development: Stay current with industry ... Effective communication skills 6 pm - 6 am - rotating schedule.

Peabody Hotels & Resorts

Capriccio Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

... to the job performance. * Communicate additions or changes to the assignments as they arise ... Check production schedule and pars. * Establish priority items for the day. * Inform the Sous Chef ...

St. Jude Children's Research Hospital

Sr. Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

... Sous Chef in creating recipes for station rotation menus. Assist the Purchasing Manager in ... Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and ...

Georgia Blue

Prep Cook

Southaven, MS · On-site

$13.50 - $17/hr

The role of a prep cook is to prepare food to the exact specifications of the chef, Georgia Blue ... Handle, store, label, date, and rotate all products properly * Strive to learn to improve cooking ...

Georgia Blue

Prep Cook

Southaven, MS · On-site

$15 - $17/hr

The role of a prep cook is to prepare food to the exact specifications of the chef, Georgia Blue ... Handle, store, label, date, and rotate all products properly * Strive to learn to improve cooking ...

Georgia Blue

Prep Cook

Southaven, MS · On-site

$15 - $17/hr

... scheduled employee meetings and bring suggestions for improvementPerforms additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager, or General Manager at any time.Must have ...

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Rotating Schedule Performance Chef information

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How much do rotating schedule performance chef jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for rotating schedule performance chef in Collierville, TN is $21.78, according to ZipRecruiter salary data. Most workers in this role earn between $14.90 and $27.40 per hour, depending on experience, location, and employer.

What is a rotating schedule performance chef?

A Rotating Schedule Performance Chef is a culinary professional who prepares meals for clients, often athletes or performers, following a schedule that changes regularly instead of a standard set shift. Their main focus is to create nutritious, performance-enhancing meals tailored to specific dietary needs and activity schedules. They often work closely with nutritionists, trainers, or medical staff to optimize the health and performance of their clients. This role requires flexibility, culinary expertise, and a thorough understanding of nutrition.

How does working a rotating schedule impact the day-to-day responsibilities of a performance chef?

Working as a Performance Chef on a rotating schedule means your daily responsibilities and hours may vary week to week, which can require flexibility and adaptability. You might be preparing meals for athletes or clients at different times of the day, depending on training or event schedules. This structure often involves close collaboration with nutritionists, trainers, and other kitchen staff to ensure meals are tailored to specific performance needs. While the variety can be rewarding, it can also present challenges in maintaining work-life balance, so strong organizational skills and clear communication are essential for success.

What are the key skills and qualifications needed to thrive as a rotating schedule performance chef, and why are they important?

To thrive as a Rotating Schedule Performance Chef, you need advanced culinary skills, thorough food safety knowledge, and formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and menu planning software is typically required. Flexibility, time management, and strong communication are crucial soft skills, especially when adapting to changing schedules and diverse team environments. These competencies ensure consistent food quality, efficient kitchen operations, and adaptability to varying work demands.

What is the difference between Rotating Schedule Performance Chef vs Line Cook?

AspectRotating Schedule Performance ChefLine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, hotelsKitchen stations, restaurants, catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, cafes, catering
Search & Comparison IntentRoles with scheduling and performance focusEntry-level or operational kitchen roles

The Rotating Schedule Performance Chef typically oversees kitchen operations, focusing on performance and scheduling, requiring culinary credentials. In contrast, a Line Cook primarily prepares food on specific stations, often with less managerial responsibility. Both roles are common in the hospitality industry, but the Performance Chef has a broader scope related to team management and performance metrics.

What are popular job titles related to Rotating Schedule Performance Chef jobs in Collierville, TN?

For Rotating Schedule Performance Chef jobs in Collierville, TN, the most frequently searched job titles are:

What job categories do people searching Rotating Schedule Performance Chef jobs in Collierville, TN look for?

The top searched job categories for Rotating Schedule Performance Chef jobs in Collierville, TN are:

What cities near Collierville, TN are hiring for Rotating Schedule Performance Chef jobs?

Cities near Collierville, TN with the most Rotating Schedule Performance Chef job openings:

Rotating Schedule Performance Chef jobs near you

Pastry Cook

Peabody Hotels & Resorts

Memphis, TN • On-site

$17 - $20.75/hr

Full-time

Re-posted yesterday

Job description

Description
JOB OVERVIEW:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams and displays/centerpieces, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
REPORTS TO: Executive Chef, Executive Pastry Chef and Assistant Pastry Chef.
SUPERVISES: N/A.
WORK ENVIRONMENT:
Main Kitchen, Pastry/Bake Shop, Stewarding areas.
Job involves working:
  • under variable temperature conditions (or extreme heat or cold).
  • under variable noise levels.
  • outdoors/indoors.
  • around fumes and/or odor hazards.
  • around dust and/or mite hazards.
  • around chemicals.

KEY RELATIONSHIPS:
Internal: Pastry/ Bakery Associates, Stewarding, F&B Service, Storeroom, Catering and Engineering.
External: Hotel guests/visitors, Food Vendors, Equipment Repair Company
personnel, Health Department inspectors.
ESSENTIAL JOB FUNCTIONS
  1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  3. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  4. Maintain positive guest relations at all times.
  5. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
  6. Resolve guest complaints, ensuring guest satisfaction.
  7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  8. Maintain and strictly abide by State sanitation/Health regulations and hotel requirements.
  9. Meet with Pastry Chef/ Pastry Supervisor/Lead Pastry Cook to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  10. Complete opening duties:
    • Set up workstation with required mise en place, tools, equipment and supplies.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the Storeroom and stock in designated areas.
  1. Start prep work on items needed for the day.
  2. Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
  3. Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  4. Prepare amenity orders for Room Service.
  5. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out.
  6. Assist the Baker as required to ensure optimum service to guests.
  7. Maintain proper storage procedures as specified by Health Department and hotel requirements.
  8. Minimize waste and maintain controls to attain forecasted food cost.
  9. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere.
  10. Disinfect and sanitize cutting boards and worktables.
  11. Transport empty, dirty pots and pans to the pot wash station.
  12. Direct and assist Stewards in order to make clean-up a more efficient process.
  13. Breakdown work station and complete closing duties:
    • Return all food items to the proper storage areas.
    • Rotate all returned product.
    • 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. Review status of work and follow-up actions required with the Pastry Chef before leaving.

SECONDARY JOB FUNCTIONS
  1. Assist with inventories as scheduled.
  2. Assist in plating up Banquets as assigned.
  3. Follow maintenance program and cleaning schedule.
  4. Perform duties in other areas of Kitchen as assigned.
  5. Research new products, menu items and display pieces.
  6. Attend designated meetings.
  7. Work off-premise events.

Requirements
QUALIFICATIONS
Essential:
  1. 2 years experience as a Pastry Cook at a similar style hotel or restaurant.
  2. Food handling certificate.
  3. Fluency in English, both verbal and written.
  4. Provide legible communication.
  5. Compute basic arithmetic.
  6. Comprehend and follow recipes.
  7. Expand/condense recipes.
  8. Ability to:
    • perform job functions with attention to detail, speed and accuracy.
    • prioritize and organize.
    • be a clear thinker, remaining calm and resolving problems using good judgment.
    • follow directions thoroughly.
    • understand guests' service needs.
    • work cohesively with co-workers as part of a team.
    • work with minimal supervision.
    • maintain confidentiality of guest information and pertinent hotel data.
    • ascertain departmental training needs and provide such training.
    • transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
    • work with all products and ingredients involved.
    • use all senses to ensure quality standards are met.
    • differentiate dates.
    • operate, clean and maintain all equipment required in job functions.
    • comprehend and follow recipes.
    • expand and condense recipes.
    • produce creative and artistic products.
    • 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 diploma or equivalent vocational training certificate.
  2. Certification of culinary training or apprenticeship.
  3. Fluency in a second language, preferably Spanish
  4. Sanitation certificate.
  5. Ability to input and access information in the property management system/computers/point of sales system.
  6. Previous guest relations training.
  7. Previously worked with all products and ingredients involved.
  8. Artistic talent.

PHYSICAL ABILITIES
Essential:
  1. Exert physical effort in transporting up to 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.

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