SOUS CHEF

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

Job Details

Job Location: Hilton Nashville Downtown - Nashville, TN 37201

Position Overview: Assign, coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• Assign and direct the work and train kitchen employees to maximize productivity and minimize waste.
• Inspect daily use records with the Executive Chef or Executive Sous Chef so as to make sure that estimates are filled in correctly and employees are following these estimates as closely as possible.
• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers, banquet event orders and other if applicable.
• Coordinates production of hot foods, pantry, bakery, catered menu items.
• Monitors work of cooks and others to ensure production, performance, procedures, and finish products meet quality and sanitation standards.
• Pull all food needed for daily production from walk-in box and utilize all leftovers. Ensure that excess items are utilized efficiently
• Communicate both verbally and in writing to provide clear direction to staff.
• Assist with training for new-hires/transfers.
• Attend all meetings, come up with sound suggestions on solving problems and promote and maintain effective communication between all of the food production areas within the kitchen.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Prepare checklists as needed
• Inspect all work stations including the employee cafeteria if applicable. Ensure proper set-up for breakfast, lunch and/or dinner. Prepare daily production charts.
• Comply with attendance rules and be available to work on a regular basis.
• Promote accident prevention programs to minimize accidents and related expenses
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
• Resolve any guest concerns/complaints; address root issue
• Other duties and responsibilities as assigned
• The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• Maintain a safe work environment for co-workers and a safe hotel for guests
• Responsible for receiving, processing and investigating complaints made per the existing harassment policy.
• Maintains strong influence within all hiring, training, performance evaluations, discipline and/or termination decisions.

Qualifications, Job knowledge, Experience, Skills, Abilities:

• Culinary or Hospitality schooling
• 2+ years of experience in Culinary/Management area
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Excellent communication skills, both verbally and in wring, to respond to guest requests and give direction to co-workers;
• Knowledge of all applicable federal, state and local health and safety regulations.
• Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work with all products and food ingredients involved.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to ensure security of kitchen access, products and hotel property.
• Ability to operate with stress, time constraints, physical activity and continuous walking.
• Ability to perform accurate complex mathematical calculations
• Maintain professionalism at all times, demonstrating courtesy and respect to guests and co-workers
• Ability to manage and resolve conflicts and multitask
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to observe and distinguish product quality by smell, taste, and appearance.

Qualifications

Physical requirements of the position and work environment:

• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
• Must be able to walk, climb stairs
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell
• Majority of duties performed indoors. Noise level moderate.

Hilton Nashville Downtown Additional Property Specific Functions:

• Must complete brand required training