Executive Sous Chef

The Union Station Nashville Yards, Autograph Collection; Nashville (TN); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, and vision

401(k) with match

Employee discounts

Paid vacation & sick time

Job summary

The Union Station Nashville Yards, Autograph Collection seeks an Executive Sous Chef to assist the Executive Chef and oversee the kitchen in their absence. You will manage kitchen staff, coordinate food purchases, develop menus, monitor costs, and ensure quality across all stations.

Ideal candidates hold a culinary certification or degree, with 8–10 years in kitchen operations and 3–5 years in supervision. ServSafe or equivalent certification is required.

Qualifications

• Certification of culinary training or Culinary Arts Degree.
• Minimum 3–5 years in a supervisory position; 8–10 years in kitchen operations.
• Prefer Level-4 hotel experience as Banquet Chef and Sous Chef; or equivalent.
• Experience with labor and food cost management; all stations experience.

Responsibilities

• Lead the kitchen in Executive Chef’s absence and manage staff.
• Coordinate purchase of food and monitor costs against budgets.
• Develop menus and maintain banquet and event file specifications.
• Oversee recipe standardization, portioning, and cost controls.
• Ensure hygiene, safety and sanitary conditions in back-of-house.
• Supervise buffets, showpieces and banquet presentations.
• Assist sales/catering with culinary bookings and dietary needs.
• Assist in annual budgeting and inter-department communications.

Skills

Kitchen leadership

Food cost control

Menu development

Hygiene & safety

Education

Culinary certification

Apprenticeship / AOS

Tools

Kitchen equipment knowledge

ServSafe / food safety

Job description

Division The Union Station Nashville Yards, Autograph Collection
Description
The Executive Sous Chef will assist the Executive Chef and replace in absence. Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs. How You’ll Shape The Experience & Future

• Position will be responsible for the kitchen in Executive Chef’s absence.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces.
• Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file.
• Recommend hiring, separation and issuance of disciplinary action as required.
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
• Coordinate inter-departmental correspondence and communications with regard to food department.
• Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices.
• In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes.
• Provide for individual dietary/nutritional requirements. Assist sales and catering coordinators in culinary bookings.
• Assist in annual budgeting process.
• Other duties as assigned.
  

ACADEMIC BACKGROUND

• Certification of culinary training or Culinary Arts Degree. Apprenticeship and/or AOS Degree
• Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.
• Prefer Level-4 hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience

Licenses/Certifications

• Must have Food Safety Certification (ServSafe or equivalent).
  

KEY STRENGTHS FOR SUCCESS

• Must be able to “prep” food products, using standardized food preparation techniques.
• Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
• Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time
  

Wage: $80-$85,000/year
Position Requirements
Successful completion of a background check is required prior to employment.
EOE Statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.