Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive wages
Paid Time Off
hotel stay discounts
Training and mentoring
growth opportunities
Health Insurance
Retirement Plan
Job Description
The Omni Nashville Hotel stands as a premier luxury destination in the heart of Nashville, Tennessee, uniquely designed to embody the vibrant music culture that defines the city. Situated strategically across from the Music City Center, this hotel offers guests an unparalleled experience that integrates the rich heritage of Nashville’s music scene with modern hospitality excellence. The Omni Nashville Hotel is not just a place to stay; it is a cultural landmark, featuring a direct connection to the Country Music Hall of Fame and Museum, creating a multi-level immersive experience that attracts visitors from around the globe.\n\nAs a luxury hotel,... Show More
Job Requirements
- 3+ years previous culinary leadership experience in a high volume, full-service kitchen
- Previous department head culinary experience preferred
- Associates degree or higher preferred in Culinary Arts
- Serve Safe certified food manager
- Proven leadership skills and ability to delegate, train, develop and motivate staff
- Ability to work well under pressure and make concise decisions
- Highly developed customer service skills
- Ability to teach employees guest service and problem-solving
- Ability to train staff for high volume quality production
- Excellent communication in English verbally and in writing
- Knowledge of food handling and presentation
- Creativity and awareness of new food concepts and trends
- Computer proficiency including Microsoft Office and payroll software
- Basic math skills and experience with financial reports
- Experience managing payroll and scheduling
- Professional appearance and attitude
- Flexible schedule with availability nights, weekends, and holidays
Job Qualifications
- 3+ years culinary leadership experience in high-volume, full-service kitchen
- Previous department head culinary experience preferred
- Hotel experience preferred
- Associates degree or higher in Culinary Arts preferred
- Serve Safe certified food manager
- Proven leadership skills in delegation, training, developing, and motivating staff
- Ability to mentor culinary leadership positions including sous chefs and supervisors
- Capable of working well under pressure and making decisions quickly
- Strong customer service skills with problem-solving abilities
- Ability to teach staff guest interaction and service standards
- Skill in training staff to produce quality work efficiently
- Effective verbal and written communication skills in English
- Excellent knowledge of food handling and presentation
- Creative and knowledgeable about new food concepts and trends
- Proficient in Microsoft Office and payroll software
- Basic mathematical skills and ability to create financial reports
- Experience managing payroll and scheduling
- Maintains professional appearance, attitude, and performance
- Flexible schedule with willingness to work nights, weekends, and holidays
Job Duties
- Planning culinary team activities including sous chefs and line culinarians
- Ensuring adherence to policies, procedures, and guidelines
- Providing training, motivation, and leadership for department personnel
- Managing food and labor costs efficiently
- Overseeing equipment maintenance and safety in all food service areas
- Training staff in cooking techniques and food safety
- Monitoring inventory of china, glass, and silver and sourcing necessary equipment
- Performing administrative duties for department operation
- Maintaining cleanliness and organization of all kitchen and food storage areas
- Controlling food safety and sanitation, educating staff accordingly
- Communicating with food and beverage managers on department issues
- Overseeing and participating in food production
- Expediting and performing all station or line cook functions
- Completing daily production lists and delegating tasks
- Managing sauce, stock, dressings, and butchery production
- Ensuring mise en place and quality checks at each station
- Keeping updated with advanced culinary knowledge and industry trends
- Developing recipes, conducting food cost analysis, and menu development
- Writing and executing special function menus within budget
- Managing staff meals and food area maintenance
- Ensuring compliance with food safety laws and corporate standards
- Collaborating with other hotel managers to ensure smooth operations
- Maintaining a positive and motivating kitchen environment
- Setting priorities and providing performance feedback
- Forecasting and analyzing department work processes
- Maintaining budget and managing payroll
- Performing additional management-assigned duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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