Executive Sous Chef

6 days ago

Nashville, Tennessee, United States Turnberry Associates Full time

**Job Summary**

Turnberry Associates is seeking an experienced Executive Sous Chef to join our culinary team at the JW Marriott Nashville. As a key member of our management team, you will be responsible for overseeing the production and preparation of food, creating and revising recipes, and ensuring the highest quality standards are met.

**Key Responsibilities**

• Oversee the production and preparation of food, ensuring timely and efficient service

• Collaborate with the Chef de Cuisine to create and revise recipes, menus, and culinary programs

• Act as liaison between restaurant management, serving staff, and other departments to ensure seamless operations

• Monitor occupancy forecasts to minimize waste and spoilage, and optimize inventory management

• Arrange and organize culinary staff for outside catering and buffet attendance, ensuring exceptional service and quality

• Provide training and guidance to all staff to adhere to quality standards and company policies

• Ensure all stations are properly set prior to service, and make necessary corrections as needed

• Maintain a clean and safe work environment, adhering to HACCP Program guidelines

• Foster good customer relations, ensuring exceptional service and quality in all interactions

• Schedule labor force and assign work to optimize efficiency and productivity

• Ensure compliance with company and departmental rules, policies, and procedures

• Plan, manage, and monitor work, including hiring, communicating, coaching staff, and building relationships

• Perform additional duties and projects as assigned by management

**Requirements**

• Ability to speak, read, write, and understand English

• Professional demeanor and appearance, suitable for a luxury environment

• Minimum of two years' experience in a culinary management role at a relevant luxury establishment

• Strong attention to detail and ability to follow through on all restaurant policies

• Effective communication, cooperation, and relationships with all business partners

• Ability to collaborate with team to create a culture and work environment based on respect, and foster opportunities for growth and development

• Understanding of all programs, procedures, standards, specifications, guidelines, and training programs

• Possession of a Qualifying Certificate in Food Protection from the local Department of Health

• High School diploma or equivalent; Culinary degree or full apprenticeship completion preferred

**Physical and Mental Demands**

• Physical agility and ability to move quickly in confined spaces

• Ability to push/pull 100Lbs and lift 50Lbs

• Ability to think clearly in high-stress and intense situations

• Ability to multitask and give direction under pressure

• Ability to stand or walk for extended periods and perform in environments of extreme heat and cold

• Must be able to hear, talk, and smell

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