Sous Chef

Hilton BNA Nashville Airport Terminal; Nashville (TN); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Hotel and travel discounts

Medical

Dental

Vision

Life Insurance

Disability Insurance

401-K

Professional Development Opportunities

Competitive compensation

Job summary

Hilton BNA Nashville Airport Terminal is seeking a proactive Sous Chef responsible for all kitchen functions and upholding the highest food quality standards set by the Executive Chef.

You will lead and train the kitchen team, contribute to menu concepts, control costs, ensure food safety, and collaborate with hotel departments. A technical or vocational degree and ServSafe are required; weekend shifts and flexibility expected.

Qualifications

• Technical, trade or vocational school degree.
• ServSafe Certification.
• 1 year of basic management experience.
• 2 years of partial work experience in a production kitchen.
• Strong understanding of food safety and sanitation practices.

Responsibilities

• Contribute to menu creation and concept.
• Manage and train the kitchen team effectively.
• Ensure consistency of the highest quality for all dishes.
• Manage food and payroll cost controls.
• Prepare daily production charts.
• Attend hotel and department meetings.

Skills

Leadership

Training

Planning & Organization

Communication

Food Safety

Creativity

Education

Vocational or technical degree

ServSafe Certification

Job description

Your Chance to Grow and Innovate

As a Sous Chef, you will be directly responsible for all kitchen functions and maintaining the highest quality levels of the food industry set forth by the Executive Chef. Must possess the skills to lead, manage and successfully train the kitchen team. Creative food plates, recipes and designs incorporated with the technical skills of the industry are a necessity.

What we expect from you

• Contribute to menu creation and concept
• Manage and train the kitchen team effectively
• Ensure consistency of the highest quality for all dishes served
• Support hotel and department standards and training
• Strong Positive Leadership Skills
• Committed to delivering a high level of customer service
• Excellent planning and organizing skills
• Manage food and payroll cost controls
• Knowledge of activities in other departments and implications
• Ensure resources meet all business needs
• Approach food in a creative and passionate way
• Ability to work all kitchen stations if necessary
• Must work a variety of shifts including weekends, days, afternoons and evenings
• Manage all food and supplies through ordering and inventory standards
• A strong understanding of daily, weekly and monthly inventories
• Communicate verbally and written to provide clear directions and actions
• Attend and contribute to any and all hotel and department meetings
• Prepare daily production charts
• Comply with hotel and department attendance rules
• Willingness the learn and embrace changes
• Assign and direct work on the line
• Maximize productivity and minimize waste
• A strong knowledge of Tennessee Health Department Rules & Regulations
• Excellent grooming skills and standards for the entire team
• Perform any other job related duties as assigned

What we are looking for in a candidate

• Technical, trade or vocational school degree
• One year of basic management experience
• Two years of partial work experience in a production kitchen
• ServSafe Certification
• A self starter
• Must have a true understanding of food safety and sanitation practices

Benefits

• Hotel and other Travel discounts
• Medical
• Dental
• Vision
• Life Insurance
• Supplemental Insurance
• Long/Short Term Disability
• 401-K
• Professional Development Opportunities
• Competitive Compensation plus incentives!