Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Career Development
Job Description
Located in Nashville, TN, this Hilton branded hotel is renowned for its commitment to hospitality excellence and providing guests with an exceptional experience. As a well-established full-service hotel, it offers a variety of dining options, luxurious accommodations, and exceptional amenities designed to meet the needs of both leisure and business travelers. The hotel is a vibrant part of the Nashville community, blending local culture with the globally recognized standards of the Hilton brand. With a focus on quality and guest satisfaction, it prides itself on creating memorable stays through outstanding service and sophisticated culinary offerings.
The Executive Chef pl... Show More
The Executive Chef pl... Show More
Job Requirements
- Graduation with certification from a culinary institution required
- Food safety certification is required
- Minimum 2 years’ experience as Sous Chef
- 2 years kitchen supervisory experience
- 3 years kitchen operations experience including at least 1 year in a lead cook position and 1 year in a steward position
- Ability to stand for long periods of time and walk extended distances
- Able to lift/carry 26 - 50 pounds
- Excellent communication and leadership skills
- A creative approach to the production of high-quality food
- A business focused approach to managing a hotel kitchen
- Ability to build relationships internal and external to the hotel and the company
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- Proficiency with computers and computer programs including Microsoft Word, Excel and Outlook
Job Qualifications
- Previous relevant experience as an Executive Chef is preferred
- Minimum 2 years’ experience as Sous Chef
- 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position and 1 year in a steward position
- Graduation with certification from a culinary institution required
- Food Safety Certification is required
Job Duties
- Lead the kitchen brigade and ensure ongoing development of team members and identify an effective approach to succession planning
- Supervise food preparation staff including hiring, terminations, disciplinary actions, training and performance evaluations
- Schedule all employees under supervision maintaining adequate staffing levels while adhering to labor standards guidelines
- Supervise all cooking operations including methods, portioning, and garnishing ensuring attractive presentation of all food and dishes
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high-quality food through all hotel food outlets
- Develop positive customer relations through proactive interaction with guests, team members, contractors, and suppliers
- Resolve any issues promptly and completely that may arise in the kitchen or related areas among guests and team members
- Manage department operations including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including assisting GM in creating annual operating budget, quality and administrative functions, and operationally
- Assist in maximizing revenues and profits
- Actively seek verbal feedback from customers and respond to all guest queries in a timely and efficient manner
- Manage the provision of food to food and beverage outlets and take action to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and financial targets
- Assist with banquets, parties and other special events
- Requisition food and equipment giving specifications, quantities and quality descriptions
- Ensure team members have up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure staffing levels are maintained to cover business demands
- Conduct monthly communication meetings and generate post-meeting minutes
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health, safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Ensure food control systems are adhered to so margins are on target
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
- Ensure food wastage program is adhered to so that margins are on target
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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