Executive Sous Chef

Omni Nashville Hotel is a luxury hotel situated in the heart of downtown Nashville, Tennessee. It is uniquely designed to reflect Nashville's dynamic music culture and is located directly across from the Music City Center. Uniquely integrated with the Country Music Hall of Fame and Museum, the hotel offers a one-of-a-kind experience that combines hospitality with entertainment and cultural heritage. The hotel’s architecture incorporates natural materials, exposed steel, and regional limestone to give a modern yet authentic Nashville character. Additionally, the Omni Nashville Hotel features multiple restaurants, retail venues, and event spaces, making it a premier destination for both locals and travelers looking to experience the vibrant energy of Music City. The hotel prides itself on offering exceptional guest service and has established a workplace culture that emphasizes respect, gratitude, and empowerment among its associates. Employees at Omni Nashville enjoy comprehensive training, mentoring, and the opportunity to grow within an organization recognized for excellence in service.

The Executive Sous Chef role at Omni Nashville Hotel plays a pivotal part in the culinary operations of this luxury establishment. This position holds overall responsibility for the efficient and effective running of the kitchen and food production outlets, primarily focusing on banquet services. The Executive Sous Chef will support the Executive Chef in managing budgets, including food costs and payroll, while ensuring all kitchen operations meet established standards and budgetary controls. A vital part of the role is to maintain a high standard of cleanliness, hygiene, and safety within the kitchen environment.

This is a high-volume kitchen environment where leadership skills are essential to manage and motivate a culinary team to deliver exceptional food quality and service. The Executive Sous Chef will collaborate closely with other departments, such as storeroom management and food and beverage controllers, to control purchasing standards and product quality. Tasks include testing and evaluating products, inspecting food service sections during operational hours, controlling equipment maintenance, and ensuring guest satisfaction through seamless daily operations. The position requires strong organizational skills, the ability to multitask in a fast-paced setting, and proficiency with computer systems to handle scheduling, payroll, and reporting.

Ideal candidates will have significant experience in culinary management within a full-service hotel and banquet kitchen of high volume. The candidate must possess proven culinary expertise, leadership capabilities to train and develop staff, and the creativity to keep abreast of food trends and new concepts. Union experience is preferred but not mandatory. The role demands excellent communication skills, sound financial acumen to interpret and generate budgetary reports, and a commitment to uphold safety, health, and security policies at all times. Candidates must be flexible with their schedule, able to work weekends and holidays, and hold certifications such as Serve Safe food manager. Physical requirements include the ability to lift and carry up to 40 pounds, push and pull carts weighing up to 75 pounds, and work on their feet for extended periods with frequent bending and twisting.

Overall, this role offers a dynamic and rewarding career opportunity for culinary professionals who thrive in a fast-paced, high standards environment and who are passionate about delivering memorable dining experiences in a prestigious hotel setting.