Executive Sous Chef: Lead Kitchen Ops & Training

Nashville Downtown Hotel; Nashville (TN); On-site; USD 52,000 - 78,000; Full time

Job summary

Hilton Nashville Downtown is seeking an experienced Kitchen Supervisor to assign, coordinate and supervise the set-up and production areas within the kitchen, ensuring recipes and procedures are followed for quality and consistency.

You will lead culinary staff, monitor sanitation, manage schedules, and coordinate with servers and banquet events. A minimum of 2+ years in culinary/management and hospitality schooling preferred.

Qualifications

• Culinary or Hospitality schooling required.
• 2+ years of experience in culinary/management.
• Ability to read and interpret safety rules, operating and maintenance instructions.
• Excellent communication skills to respond to guest requests and direct coworkers.
• Knowledge of applicable health and safety regulations.

Responsibilities

• Assign, direct and train kitchen staff to maximize productivity.
• Inspect daily records to ensure estimates are followed and waste is minimized.
• Prepare food of consistent quality following recipes and standards.
• Coordinate production of hot foods, pantry, bakery and catered items.
• Monitor staff to ensure quality, procedures and sanitation standards.
• Utilize leftovers efficiently and plan daily production.
• Communicate clearly to staff; attend meetings and address problems.
• Schedule and manage sanitation of kitchen and equipment.

Skills

Communication skills

Health & safety

Equipment operation

Menu planning

Conflict resolution

Multitasking

Customer service

Team leadership

Education

Culinary or Hospitality schooling

Job description

Hilton Nashville Downtown is seeking an experienced Kitchen Supervisor to assign, coordinate and supervise the set-up and production areas within the kitchen, ensuring recipes and procedures are followed for quality and consistency.

You will lead culinary staff, monitor sanitation, manage schedules, and coordinate with servers and banquet events. A minimum of 2+ years in culinary/management and hospitality schooling preferred.