Junior Sous Chef — High-Volume Hotel Kitchen Leader

Davidson Hospitality Group; Nashville (TN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Multiple Tiers of Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Embassy Suites Nashville Downtown, part of Davidson Hospitality Group, seeks a Junior Sous Chef to lead in a premier hotel kitchen in Music City. You will collaborate with the Executive Chef on planning, staffing, and procedures, while helping with requisitions, daily specials, and coaching the culinary team.

Join a dynamic group offering menu development, inventory management, and a focus on quality, safety, and guest experience in a fast-paced hospitality environment.

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum 2 years of experience in a high-volume kitchen.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership and communication skills.
• Inventory management and food safety knowledge.

Responsibilities

• Coordinate with Executive Chef on daily planning, staffing and procedures.
• Complete daily food requisitions and update daily specials.
• Assist in hiring, training, and coaching culinary team.
• Manage menu development and inventory; ensure kitchen cleanliness.
• Ensure all dishes meet quality standards and safety guidelines.

Skills

Leadership

Communication

Inventory management

Multi-tasking

Food safety

Education

College degree or certification in culinary or hospitality

2+ years high-volume kitchen experience

Job description

Embassy Suites Nashville Downtown, part of Davidson Hospitality Group, seeks a Junior Sous Chef to lead in a premier hotel kitchen in Music City. You will collaborate with the Executive Chef on planning, staffing, and procedures, while helping with requisitions, daily specials, and coaching the culinary team.

Join a dynamic group offering menu development, inventory management, and a focus on quality, safety, and guest experience in a fast-paced hospitality environment.