Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
401(k)
paid sick days
Paid holidays
Paid vacation
Pet insurance
Tuition Reimbursement
Job Description
Loews Nashville Hotel at Vanderbilt Plaza is a distinguished hospitality establishment that embodies the rich culture and vibrant spirit of Nashville, Tennessee. Nestled in the heart of the city, this upscale hotel offers guests a unique blend of Southern charm and modern luxury, making it an iconic destination for travelers seeking to explore Nashville's dynamic attractions. Known for exceptional service and a welcoming atmosphere, Loews Nashville Hotel has earned a reputation for excellence, recently being recognized on the 2025 TopWorkplaces list. This accolade reflects the hotel's dedication to fostering a supportive, inclusive work environment that values each team member and promotes career growth and development.
The hotel provides a comprehensive range of benefits to its employees, including competitive health and wellness programs, a 401(k) plan with company matching, paid sick days, holidays, vacation time after six months, and unique perks such as pet insurance and paid pet bereavement. Employees can also enjoy tuition reimbursement, free onsite parking, discounted bus passes, complimentary meals, community volunteer opportunities, and special hotel rates. These benefits contribute to a nurturing and motivating workplace where staff are encouraged to thrive both professionally and personally.
The Restaurant Chef position at Loews Nashville Hotel is a key role responsible for overseeing the culinary operations within the hotel's three-meal restaurant, lobby bar, and room service. This leadership role involves managing a team of food production members to ensure all menu items are prepared to the highest quality standards and served promptly. The Restaurant Chef plays an integral part in the strategic planning process, contributing insights and analysis to optimize culinary operations, enhance productivity, and elevate customer service standards. This position requires a hands-on approach to overseeing food production methods, controlling food waste, and maintaining consistent culinary execution aligned with the hotel's branding.
In addition to daily operational duties, the Restaurant Chef is responsible for menu innovation, including developing, testing, and costing new dishes while maintaining accurate recipe documentation. Leadership and human resources responsibilities include selecting, training, scheduling, and evaluating kitchen team members, fostering a culture of continuous improvement and professional development. The Restaurant Chef also supports off-premise and media relation events, promoting the hotel’s culinary offerings beyond the kitchen environment.
This role demands excellent culinary skills and a deep understanding of food production techniques, sanitation standards, and kitchen equipment. Physical stamina and flexibility are required to meet the demands of the position, including standing for extended periods and lifting up to 50 pounds. Communication skills and the ability to work a flexible schedule, including weekends and holidays, are essential to succeed in this dynamic environment. Preferred candidates possess a college degree and have significant leadership experience in upscale hotel or freestanding restaurant settings.
Loews Nashville Hotel is a place where passion for food meets impeccable service and Southern hospitality. If you have the talent and commitment to lead a culinary team and contribute to an esteemed hotel's success, this is an exceptional opportunity to advance your career in Nashville's thriving hospitality industry.
The hotel provides a comprehensive range of benefits to its employees, including competitive health and wellness programs, a 401(k) plan with company matching, paid sick days, holidays, vacation time after six months, and unique perks such as pet insurance and paid pet bereavement. Employees can also enjoy tuition reimbursement, free onsite parking, discounted bus passes, complimentary meals, community volunteer opportunities, and special hotel rates. These benefits contribute to a nurturing and motivating workplace where staff are encouraged to thrive both professionally and personally.
The Restaurant Chef position at Loews Nashville Hotel is a key role responsible for overseeing the culinary operations within the hotel's three-meal restaurant, lobby bar, and room service. This leadership role involves managing a team of food production members to ensure all menu items are prepared to the highest quality standards and served promptly. The Restaurant Chef plays an integral part in the strategic planning process, contributing insights and analysis to optimize culinary operations, enhance productivity, and elevate customer service standards. This position requires a hands-on approach to overseeing food production methods, controlling food waste, and maintaining consistent culinary execution aligned with the hotel's branding.
In addition to daily operational duties, the Restaurant Chef is responsible for menu innovation, including developing, testing, and costing new dishes while maintaining accurate recipe documentation. Leadership and human resources responsibilities include selecting, training, scheduling, and evaluating kitchen team members, fostering a culture of continuous improvement and professional development. The Restaurant Chef also supports off-premise and media relation events, promoting the hotel’s culinary offerings beyond the kitchen environment.
This role demands excellent culinary skills and a deep understanding of food production techniques, sanitation standards, and kitchen equipment. Physical stamina and flexibility are required to meet the demands of the position, including standing for extended periods and lifting up to 50 pounds. Communication skills and the ability to work a flexible schedule, including weekends and holidays, are essential to succeed in this dynamic environment. Preferred candidates possess a college degree and have significant leadership experience in upscale hotel or freestanding restaurant settings.
Loews Nashville Hotel is a place where passion for food meets impeccable service and Southern hospitality. If you have the talent and commitment to lead a culinary team and contribute to an esteemed hotel's success, this is an exceptional opportunity to advance your career in Nashville's thriving hospitality industry.
Job Requirements
- High school diploma or equivalent
- Five to six years experience in quality food production in an upscale hotel or freestanding restaurant
- Three plus years leadership experience in quantity food production in an upscale hotel or freestanding restaurant preferred
- Ability to bend, stoop, stand for extended periods
- Ability to lift 50 pounds and push carts weighing up to 200 pounds
- Ability to work flexible schedule including weekends and holidays
- Ability to speak, read and write English
Job Qualifications
- Excellent culinary skills and knowledge of food production techniques
- Thorough knowledge of food service sanitation standards
- Knowledge and understanding of kitchen equipment use and operation
- Outstanding management, organizational, communication and leadership skills
- Ability to speak, read and write English
- Knowledge of current market trends and techniques
- College degree preferred
- Five to six years experience in quality food production in an upscale hotel or freestanding restaurant
- Three plus years leadership experience in quantity food production in an upscale hotel or freestanding restaurant preferred
Job Duties
- Coordinate and oversee activities of all food production team members in preparing menu items
- Ensure all food products are of the highest quality and ready to serve in a timely manner
- Manage kitchen food ordering, production, holding, and storage
- Select, train, and schedule all kitchen team members
- Achieve culinary operational objectives by contributing to strategic plans and implementing quality, productivity, and customer-service standards
- Develop new menu concepts, test and cost out new menu items
- Oversee food preparation methods, portion sizes, and control food usage to minimize waste
- Inspect quality and quantity of food items
- Ensure culinary execution aligns with foodservice branding
- Evaluate employee performance and establish training and advancement goals
- Interview, select, train, appraise, coach, counsel, and discipline departmental team members
- Maintain cleanliness and excellent condition of equipment and work area
- Execute emergency procedures and comply with safety regulations and hotel standards
- Comply with hotel policies, uniform, grooming standards, and remain current with hotel information and changes
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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