Banquet Kitchen Executive Sous Chef

Omni Hotels & Resorts; Nashville (TN); On-site; USD 70,000 - 90,000; Full time

Job summary

Omni Nashville Hotel is seeking an Executive Sous Chef to lead the kitchen and food production for banquet services, ensuring cost controls and high standards. You will support the Executive Chef in budgeting, training staff, and maintaining cleanliness and safety.

The ideal candidate has a culinary degree and 4+ years in a leadership kitchen role, with strong guest service focus and ability to multi-task in a fast-paced environment.

Qualifications

• 4+ years culinary management in high-volume hotel/banquet kitchen.
• Proven ability to lead, develop and motivate staff.
• Union experience preferred.

Responsibilities

• Execute Omni policies while delivering services within budget.
• Assist Executive Chef with budgeting and cost controls.
• Maintain cleanliness and hygiene across kitchen operations.
• Ensure guest satisfaction through smooth day-to-day operations.
• Maintain purchasing/receiving standards and inventory control.
• Coordinate with storeroom and F&B to manage costs and quality.

Skills

Culinary leadership

Staff development

Food cost control

Communication

Safety standards

Education

Culinary degree preferred

Tools

Payroll software

Computer literacy

Job description

Omni Nashville Hotel is seeking an Executive Sous Chef to lead the kitchen and food production for banquet services, ensuring cost controls and high standards. You will support the Executive Chef in budgeting, training staff, and maintaining cleanliness and safety.

The ideal candidate has a culinary degree and 4+ years in a leadership kitchen role, with strong guest service focus and ability to multi-task in a fast-paced environment.