Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $77,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
meal discounts
Job Description
Grand Hyatt Nashville is a prestigious luxury hotel located in the heart of Nashville, Tennessee. As part of the distinguished Hyatt Hotels Corporation, it offers world-class accommodations, exceptional dining experiences, and superior event hosting services. Known for its commitment to excellence, the property combines southern hospitality with modern amenities, making it a premier destination for business travelers, tourists, and large-scale events including banquets and conferences. The hotel features multiple dining venues, state-of-the-art meeting spaces, and a dedicated culinary team striving to provide memorable experiences to its guests. Grand Hyatt Nashville is recognized not only for its exquisite cuisine but also... Show More
Job Requirements
- Successful completion of a background check is required prior to employment
- Must have 3-4 years experience as Sous Chef in a banquet environment
- Ability to train and mentor kitchen staff fostering a culture of excellence and teamwork
- Strong organizational and time-management skills with ability to handle multiple tasks in a fast-paced environment
- Proficiency in recipe costing inventory management and labor scheduling
- Strong problem-solving skills and ability to adapt to changing situations
- Excellent communication skills to effectively interact with kitchen and front-of-house teams
- Ability to enforce and maintain kitchen sanitation and safety standards
Job Qualifications
- Minimum 3-4 years of progressive kitchen leadership experience including at least 2 years as a Sous Chef in a high-volume or fine dining establishment
- Strong experience in kitchen operations including inventory control labor management and food costing
- Background in banquet operations large-scale food production and a la carte dining preferred
- Familiarity with industry trends sustainability practices and modern culinary techniques
- Food safety certification such as ServSafe or equivalent
Job Duties
- Assist in overseeing daily kitchen operations ensuring smooth execution of all meal services
- lead and mentor Sous Chefs line cooks and other kitchen staff providing guidance and professional development
- collaborate with the Executive Sous Chef on menu development recipe standardization and food presentation
- ensure adherence to food quality consistency and cost control measures
- supervise kitchen staff to maintain high standards of food preparation hygiene and safety
- monitor kitchen inventory food storage and stock rotation to minimize waste and optimize efficiency
- assist in scheduling and managing labor costs to meet budgetary goals
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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