Executive Chef & Food/Beverage

Highgate Hotels L.P.; Nashville (TN); On-site; USD 70,000 - 95,000; Full time

Job summary

A prominent hospitality company in Nashville is seeking an Executive Chef & F&B Director to oversee premium food production and manage staff. This role involves ensuring high-quality service standards, compliance with health regulations, and effective team management to enhance guest satisfaction. Applicants should possess a culinary degree and extensive experience in luxury hotel operations.

Qualifications

• 5 years of experience in a luxury hotel or related field.
• Previous supervisory experience required.
• Effective verbal and written communication skills.

Responsibilities

• Oversee all aspects of food production for the hotel.
• Manage staff training and maintain quality standards.
• Ensure compliance with health department sanitation laws.

Skills

F&B preparation

Health regulations knowledge

Communication skills

Multitasking

Education

2, 3, or 4-year culinary degree

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company recognized as an industry innovator. It is a dominant player in U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in Europe, Latin America, and the Caribbean. The company's global property portfolio exceeds $20 billion in assets and generates over $5 billion in revenue. Highgate offers expert guidance through all stages of the hospitality property cycle, including planning, development, recapitalization, and disposition. The company develops bespoke hotel brands and utilizes proprietary revenue management tools to enhance performance and asset value. Led by experienced hotel management professionals, Highgate partners with top ownership groups and major hotel brands. The company has offices in London, New York, Dallas, and Seattle.

Location

Overview

The Executive Chef & F&B Director oversees all aspects of the hotel’s food production, ensuring profitable F&B operations with high-quality products and service. Responsibilities include staff training, maintaining corporate quality standards, food specifications, portion control, recipes, sanitation, and cost management, all aimed at maximizing guest satisfaction.

Responsibilities

• Coordinate with other F&B managers and address issues proactively.
• Keep supervisors informed of relevant issues.
• Monitor loss prevention in kitchen areas.
• Prepare and submit reports promptly.
• Maintain quality of food and presentation.
• Ensure timely completion of reports like wage progress, payroll, revenue, schedules, and action plans.
• Oversee daily kitchen and food production operations.
• Respond promptly to guest complaints.
• Ensure SOP compliance across outlets.
• Manage requisition procedures.
• Conduct staff performance reviews per hotel standards.
• Implement corporate promotions and menu standards.
• Enforce health department sanitation laws.
• Collaborate on menu creation and implementation.
• Oversee cafeteria operations and menu rotation.
• Supervise Stewarding Department.
• Calculate daily food costs.
• Train departmental staff on quality, sanitation, and standards.
• Understand forecasts and customer counts.
• Manage par stock levels.
• Assess food quality in terms of portion, appearance, taste, and temperature.
• Train chefs to ensure outlet operations.
• Create menus for clients.
• Review weekly payroll.
• Check food purchases for quality and pricing.
• Oversee daily food prep, inventories, and food cost reports.
• Report maintenance issues to Engineering.
• Assist catering with menus and pricing.
• Participate in M.O.D. program as scheduled.

Qualifications

• 2, 3, or 4-year culinary degree with at least 5 years of experience in a luxury hotel or related field.
• Previous supervisory experience required.
• Knowledge of F&B preparation, health regulations, and liquor laws.
• Ability to work long hours.
• Physical ability to exert force up to 50 pounds occasionally and 20 pounds frequently.
• Maintain a friendly demeanor at all times.
• Effective verbal and written communication skills.
• Ability to listen, understand, and clarify concerns.
• Multitasking and prioritization skills.
• Attentiveness and courteousness in interactions.
• Participation in hotel meetings and trainings.
• Availability for M.O.D. coverage.
• High standards of personal appearance and grooming.
• Compliance with hotel standards and regulations.
• Focus on productivity, problem-solving, and confidentiality.
• Perform other duties as assigned.