Sous Chef — Lead Kitchen Ops, Training & Quality

Dimension-Hospitality,-LLC; Nashville (TN); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

HSA

Disability insurance

Life insurance

Employee Assistance Program

401(k) with match

Hotel discounts

Free Parking

Job summary

HM Alpha Hotels & Resorts is seeking a Sous Chef to support and oversee kitchen operations at Grand Hyatt Nashville. The role is full-time, reporting to the Chef, and involves supervising cooks and staff to uphold high culinary standards.

You will train personnel, assist with peak service dishes, and step in for the Chef during absences, ensuring smooth operations and consistent quality in a dynamic environment.

Qualifications

• Minimum 2 years of kitchen supervisory experience.
• 3 years of kitchen operations experience, including at least: 1 year in a lead cook role
• 1 year in a steward position
• Equivalent combinations of education and experience will be considered.

Responsibilities

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

Skills

Leadership

Culinary knowledge

Quality control

Food safety

Education

ACF Certification

Culinary Arts degree

Apprenticeship

AOS Degree

Job description

HM Alpha Hotels & Resorts is seeking a Sous Chef to support and oversee kitchen operations at Grand Hyatt Nashville. The role is full-time, reporting to the Chef, and involves supervising cooks and staff to uphold high culinary standards.

You will train personnel, assist with peak service dishes, and step in for the Chef during absences, ensuring smooth operations and consistent quality in a dynamic environment.