Executive Sous Chef - Banquets

Hyatt; Nashville (TN); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, and vision

Company-paid disability and life insurance

Employee discounts

401(k) with match

Paid vacation and sick time

Job summary

A leading hotel chain in Nashville is seeking an Executive Sous Chef for the Banquet kitchen. The role involves managing personnel, overseeing food preparation, and maintaining strict food costing and hygiene standards. Candidates should have 3-5 years in a supervisory position with strong experience in kitchen operations and food safety certification. Benefits include medical, dental, 401(k) matching, and paid time off. Salary is between $100,000 and $110,000 annually.

Qualifications

• Minimum 3-5 years in a supervisory kitchen role.
• Strong experience with food costing and inventory management.
• Knowledge of banquet operations and large-scale food production.

Responsibilities

• Manage Banquet kitchen and personnel.
• Prepare production lists and supervise requisitioning of food.
• Oversee preparation of foods and maintain hygiene standards.

Skills

Kitchen operations management

Food costing

Inventory control

Standardized food preparation techniques

Leadership and supervision

Education

Food Safety Certification (ServSafe or equivalent)

Minimum 3-5 years in a supervisory position

Job description

The Executive Sous Chef - Banquets will assist the Executive Chef and replace in absence. Manage the Banquet 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 Banquet kitchen.
• 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.
• 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.

Academic Background

• Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.
• Prefer 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.
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

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

Pay Rate: $100,000-110,000 annual salary

Requirements

Successful completion of a background check is required prior to employment.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.