Federales Nashville - Executive Chef

Four Corners•Nashville, TN

About The Position

Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We are excited to announce that Federales, our open-air tequila and taco concept, is coming to Nashville. Guests can look forward to fan-favorite tacos like Steak, Beer-Battered Cod, and Pork & Pineapple, alongside specialty dishes such as Smoked Brisket Nachos and Crispy Brussels Sprouts- all served with our signature house-made tortillas. By day, it's a laid -back spot to enjoy great food and drinks, while at night, it transforms to a fiesta vibe with an authentic drink menu featuring house-made margaritas. Four Corners is looking for Executive Chef to oversee all operations of the kitchen at one of our sports bar concepts. This person will train and manage kitchen personnel and supervise/coordinate all related culinary activities. The Executive Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. This person will report to the Culinary Director.

Requirements

5+ years of Food and Beverage (F&B) industry and culinary management experience
Thorough knowledge of the practices and procedures of the food and beverage, hospitality and catering businesses
Ability to manage in a diverse environment with a focus on customer service
Ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism
Flexibility to work day, evening and weekend hours as business needs require
Creative and analytical thinker who encompasses strong business aptitude is driven by results and guest satisfaction
Extensive knowledge of BOH systems, ordering and inventory
Excellent interpersonal skills and ability to build relationships (internal/external) as well as highly organized, efficient and detail-oriented

Responsibilities

Develop new menu items and recipes
Staying up to date on dining trends and new techniques
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
Ensures compliance with food handling and sanitation standards
Train, develop and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis
Administrative work includes, but not limited to, ordering supplies and raw food materials, making sure there is enough stock, reporting profits, sales and orders, as well as hiring and terminating BOH employees
Understand and manage local and government regulated food safety, risk prevention, fire prevention, waste control, hygiene practices, and emergency procedures to ensure the safety of all staff and guests
Assist with interviewing all new and prospective hires (internal/external) and adhere to company policies while providing support to the team in terms of growth and development
Leader and innovator with previous knowledge of management methods/techniques that focus on service and providing top quality experiences through food and drink