Executive Restaurant Chef — Lead Kitchen & Menu Strategy

Gaylord Hotels; Nashville (TN); On-site; USD 90,000 - 116,000; Full time

Job summary

Gaylord Hotels in Nashville seeks a Restaurant Kitchen Management Leader to oversee the kitchen operations of the Food & Beverage outlet, including food preparation, sanitation, and daily inventory, while guiding the culinary staff to meet standards and budgets.

The role drives forecasting, P&L accountability, cost control, menu development, cost cards, and collaboration with senior management on promotions and guest experiences, ensuring high-quality presentations.

Qualifications

• High school diploma or GED; 7 years experience in culinary/food & beverage.
• Bachelor's degree from an accredited university in Culinary Arts, Hotel & Restaurant Management, or related major; 3 years experience in the culinary/food & beverage, or related professional area.

Responsibilities

• Leads kitchen management team.
• Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
• Manages the performance and daily activities of the culinary staff.
• Forecasting, budget management, profit and loss accountability, cost control and inventories.
• Verifies food production areas meet set standards and portions.
• Manages all phases of food purchasing, receiving and cost control.
• Develops special menus, items and presentations with Senior Management.
• Creates cost cards, recipe cards and photos for taste presentations.
• Ensures HACCP/OSHA and sanitation guidelines compliance.

Skills

Leadership

Kitchen management

Budgeting

Food safety

Staff supervision

Education

High school diploma or GED

Bachelor's degree in Culinary Arts/Hotel & Restaurant Management

Job description

Gaylord Hotels in Nashville seeks a Restaurant Kitchen Management Leader to oversee the kitchen operations of the Food & Beverage outlet, including food preparation, sanitation, and daily inventory, while guiding the culinary staff to meet standards and budgets.

The role drives forecasting, P&L accountability, cost control, menu development, cost cards, and collaboration with senior management on promotions and guest experiences, ensuring high-quality presentations.