Chef de Cuisine / Executive Sous Chef

Paycom; Nashville (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Hilton Nashville Downtown is seeking a Culinary Manager to oversee the hotel's restaurant kitchen, directing culinary staff in daily production, prep and presentation. You will ensure quality, consistency and safety while managing costs and schedules.

Ideal candidates will have a four-year degree and at least two years in culinary management, with strong leadership and communication skills to coach the team and uphold Hilton standards.

Qualifications

• 4 year college degree preferred in Hospitality or Culinary field.
• 2+ years of experience in Culinary/Management.
• Ability to read and interpret safety rules and manuals.
• Knowledge of health and safety regulations.

Responsibilities

• Direct the culinary staff and motivate team to maintain quality and morale.
• Oversee daily production, preparation and presentation of all food for the restaurant.
• Schedule and manage sanitation and maintenance of kitchen and equipment.
• Monitor labor and food costs and prepare reports to meet budgets.
• Assist Executive Chef with menu creation and costing (as needed).
• Ensure a safe work environment and adherence to safety standards.

Skills

Excellent communication skills

Reading & interpreting safety rules

Leadership & coaching

Multitasking & time management

Labor & food cost control

Education

Four-year college degree preferred in Hospitality or Culinary field

Job description

Job Details: Job Location: Hilton Nashville Downtown - Nashville, TN, Salary Range: Undisclosed, Position Overview: 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.

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• 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
• Other duties and responsibilities as assigned
• The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• 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.

Qualifications:

Qualifications, Job knowledge, Experience, Skills, Abilities:

• 4 Year College degree preferred in Hospitality or Culinary field
• 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 wring, 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.