Chef de Cuisine / Executive Sous Chef

NASHVILLE DOWNTOWN HOTEL LLC•Nashville, TN

2d•Onsite

About The Position

Manage the Culinary staff in the daily production, preparation and presentation of all food for the hotel’s restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

2+ years of experience in Culinary/Management area
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Excellent communication skills, both verbally and in writing, to respond to guest requests and give direction to co-workers
Knowledge of all applicable federal, state and local health and safety regulations.
Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to plan and develop menus and recipes.
Ability to ensure security of kitchen access, products and hotel property.
Ability to operate with stress, time constraints, physical activity and continuous walking.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
Ability to perform accurate complex mathematical calculations
Maintain professionalism at all times, demonstrating courtesy and respect to guests and co-workers
Ability to manage and resolve conflicts and multitask
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to access and accurately input information using a moderately complex computer system.
Ability to observe and distinguish product quality by smell, taste, and appearance.

Nice To Haves

4 Year College degree preferred in Hospitality or Culinary field

Responsibilities

Direct the Culinary staff, by coaching, counseling, providing guidance and direction, correcting work, while motivating team to improve and maintain positive morale
Interview, hire, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
Manage the daily production, preparation and presentation of all food for the hotel’s restaurant to ensure a quality, consistent product is produced which conforms to all company standards
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
Promote accident prevention programs to minimize accidents and related expenses
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus
Assume the responsibilities of the Executive Chef in his/her absence
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
Ensure that excess items are utilized efficiently
Resolve any guest concerns/complaints; address root issue
Maintain a safe work environment for co-workers and a safe hotel for guests
Responsible for receiving, processing and investigating complaints made per the existing harassment policy.
Maintains strong influence within all hiring, training, performance evaluations, discipline and/or termination decisions.