Sous Chef

Spire Hospitality•Nashville, TN

25d

About The Position

DoubleTree by Hilton Hotel Nashville Downtown is seeking a Sous Chef. We're in downtown Nashville, a five-minute walk from the row of honky-tonks and bars on Broadway. Famous attractions like Ryman Auditorium, Bridgestone Arena, and the Country Music Hall of Fame and Museum are within half a mile of our hotel. We feature live music on Thursday, Friday, and Saturday nights at our Fourth and U restaurant and bar. 343 Rooms, Full-Service Starbucks, 15,000 sq. ft. event space. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. We offer a comprehensive full-time benefits package consisting of EARLY PAY OR EARNED WAGE ACCESS get paid before payday, medical, dental, vision, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accident or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more! As a Sous Chef, you will embrace the opportunity to elevate the culinary experience by joining our exceptional Food & Beverage TEAM. In this leadership role, you will be dedicated to delivering top-tier dining experiences across all outlets, ensuring seamless kitchen operations, and maintaining the highest standards of quality and presentation. Your primary focus will be on leading and mentoring your culinary team, creating innovative menus, and ensuring guest satisfaction through culinary excellence. Additionally, you will oversee food preparation, train staff, and manage kitchen operations to provide consistent, high-quality cuisine. As a Sous Chef, you will play a key role in crafting memorable dining experiences that delight guests and elevate the reputation of our culinary offerings.

Requirements

Thorough knowledge of food products, standard recipes, and preparation techniques.
Ability to read, write, and speak English to comprehend and communicate job duties.
Finger/hand dexterity for operating kitchen equipment.
Ability to grasp, lift, and move items weighing up to 200 lbs. on a continuous basis.
Perform other duties as required, including participation in VIP events and staff meetings.
Culinary Arts Degree or completion of a culinary apprenticeship program (preferred but not always required).
A combination of on-the-job training and formal education may be acceptable, especially for those with significant hands-on experience.
Certifications in food safety, such as ServSafe, may be required.
2-5 years of culinary experience in a professional kitchen, often in a high-volume or fine-dining establishment.
Previous experience as a line cook or chef de partie, demonstrating strong culinary skills and knowledge of kitchen operations.
Supervisory experience, preferably with at least 2 years in a leadership role such as a senior line cook or junior sous chef.
Experience in menu preparation, food inventory, cost control, and ensuring food quality standards.
Familiarity with food safety and sanitation regulations.

Nice To Haves

Hotel experience preferred
CPR, and First Aid certified.
Additional knowledge or training in specific cuisines or specialized culinary techniques is a plus.

Responsibilities

Hire, train, supervise, schedule, and lead the culinary team in the preparation, cooking, and presentation of food.
Assign specific tasks to culinary staff to ensure efficient kitchen operations.
Select, train, and supervise kitchen staff to prepare menu items to the highest standards.
Schedule staff to maintain proper kitchen coverage while managing payroll costs.
Ensure the proper receipt, storage (including temperature control), and rotation of food products in compliance with Health Department regulations.
Adhere to control procedures for managing costs and maintaining food quality.
Oversee daily cleaning of walk-in and reach-in boxes to ensure safety standards.
Maintain staff vacation schedules to ensure adequate kitchen staffing.
Report any kitchen equipment requiring repair to the Director of F&B or Engineering department.