Banquet Sous Chef: Creative Kitchen Leader

Aimbridge Hospitality; Nashville (TN); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, and Vision Coverage

Disability Income

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Holston House Nashville is seeking a creative and driven Sous Chef to lead the banquet kitchen, crafting delicious bites that wow every guest. You’ll combine classic recipes with new ideas for events, and ensure every dish looks and tastes exceptional.

You’ll supervise a high-volume kitchen, keep things spotless and organized, manage food costs, and train your team to deliver top-notch hospitality while reducing waste.

Qualifications

• Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant.
• Independently resolves complex workplace challenges, escalating only the most difficult issues, while maintaining composure and objectivity under pressure.
• Demonstrates deep subject matter expertise and effectively leads, coaches, and mentors others.
• Communicates clearly, evaluates options promptly, and actively listens to address concerns from colleagues and guests.

Responsibilities

• Welcome guests and lead the kitchen team with a positive, energetic approach.
• Adhere to Aimbridge Hospitality standards to ensure safe, smooth operation.
• Lead, train, and mentor kitchen staff; handle hiring and training.
• Manage kitchen budgets, stock pantry, and monitor food costs; create banquet menus and presentations.
• Create Banquet Menus and design food presentations for plating and buffets—make every meal a masterpiece.

Skills

Leadership

Team Management

Communication

Creativity

Budgeting

Food Safety

Education

Bachelor's degree

Job description

Holston House Nashville is seeking a creative and driven Sous Chef to lead the banquet kitchen, crafting delicious bites that wow every guest. You’ll combine classic recipes with new ideas for events, and ensure every dish looks and tastes exceptional.

You’ll supervise a high-volume kitchen, keep things spotless and organized, manage food costs, and train your team to deliver top-notch hospitality while reducing waste.