Executive Chef

Nashville, TN, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $69,100.00 - $95,100.00

Benefits

Health Insurance

Paid Time Off

Employee training and development opportunities

Employee Discounts

401(k) retirement plan

supportive work environment

Opportunities for career advancement

Job Description

CTH Nashville, LLC is a reputed hospitality organization based in Nashville, Tennessee, known for its commitment to delivering exceptional dining experiences through its full-service restaurant operations. The company specializes in providing high-quality food services, emphasizing efficiency, profitability, and guest satisfaction. With a focus on culinary excellence and operational management, CTH Nashville, LLC supports a dynamic team environment where innovation, teamwork, and leadership play pivotal roles in the success of its dining establishments.

This position is for a Kitchen Manager responsible for coordinating activities and directing the training of chefs, cooks, and other kitchen staff engaged in preparing and cooki... Show More

Job Requirements

Specific City and State Food Safety Certificate requirements will be requested prior to hire
two years minimum related experience in a full service restaurant
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to write routine reports and correspondence
ability to speak effectively before groups of customers or employees of organization
ability to perform essential job duties satisfactorily
reasonable accommodations may be made to enable individuals with disabilities to perform essential functions

Job Qualifications

Two years minimum related experience in a full service restaurant
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to write routine reports and correspondence
ability to speak effectively before groups of customers or employees of organization
demonstrated competencies in analytical skills, continuous learning, job knowledge, technology use, design attention to detail, problem solving, customer service, communication, teamwork, performance coaching, team leadership, delegation, leadership, managing people, quality management, business acumen, recruitment and staffing, cost consciousness, ethics, organizational support, personal appearance, attendance and punctuality, dependability, planning and organizing, quality, safety and security

Job Duties

Plans or participates in planning menus and utilization of food surpluses and leftovers
estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
directs food apportionment policy to control costs
supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
tests cooked foods by tasting and smelling them
devises special dishes and develops recipes
familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
establishes and enforces nutrition and sanitation standards for restaurant
achieves budget goals given for weekly food and labor costs as directed from corporate office
attends required trainings and meetings
delivers an exceptional experience through outstanding hospitality and food service to the guests

Job Location

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