Executive Chef & Food/Beverage

Davita Inc.; Nashville (TN); On-site; USD 70,000 - 100,000; Full time

Job summary

A prestigious hotel in Nashville seeks an Executive Chef & F&B Director to oversee food production and maintain high service standards. This role involves managing kitchen operations, training staff, and ensuring compliance with health regulations, offering an opportunity to lead culinary excellence in a luxury setting.

Qualifications

• At least 5 years experience in a luxury hotel or related field.
• Previous supervisory experience required.
• Knowledge of F&B techniques, health regulations, and liquor laws.

Responsibilities

• Oversees all aspects of the hotel's food production.
• Conducts staff performance reviews and implements corporate promotions.
• Manages food costs, inventory, and quality control.

Skills

Excellent communication

Multitasking

Problem-solving

Education

2-4 year culinary degree

Job description

Requisition ID
2025-66698

Category
Culinary

Job Location
US-TN-Nashville

Property
The Joseph, a Luxury Collection Hotel, Nashville

Position
Executive Chef & Food/Beverage Director

Compensation Type
Yearly

Highgate Hotels is a premier real estate investment and hospitality management company, recognized as an industry innovator. With a portfolio exceeding $20B in assets and over $5B in revenue, Highgate operates in major markets across the US, Europe, Latin America, and the Caribbean. The company offers expertise from planning to disposition, developing bespoke hotel brands and utilizing proprietary revenue management tools to maximize performance and asset value. Led by experienced hotel management leaders, Highgate is a trusted partner for top ownership groups and major hotel brands, with offices in London, New York, Dallas, and Seattle.

Location
The Joseph Hotel - Nashville

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

Responsibilities

• Coordinate with F&B managers and keep them informed of issues.
• Monitor all phases of loss prevention in kitchen areas.
• Prepare and submit reports timely, including wage progress, payroll, revenue, and schedules.
• Oversee daily kitchen operations and respond to guest complaints.
• Ensure compliance with SOPs, health laws, and requisition procedures.
• Conduct staff performance reviews and implement corporate promotions.
• Design menus, oversee cafeteria operations, and supervise stewarding.
• Manage food costs, inventory, and purchase quality control.
• Train staff and ensure proper operation across outlets.
• Participate in hotel MOD program and assist in catering sales.

Qualifications

• 2-4 year culinary degree with at least 5 years experience in a luxury hotel or related field.
• Previous supervisory experience required.
• Knowledge of F&B techniques, health regulations, and liquor laws.
• Ability to lift up to 50 pounds occasionally.
• Excellent communication, multitasking, and problem-solving skills.
• Must maintain professional appearance and adhere to hotel standards.