Executive Chef

2 weeks ago


Nashville, Tennessee, United States Turnberry Associates Full time
About the JW Marriott Nashville

The JW Marriott Nashville Hotel is a premier luxury hotel located in the heart of downtown Nashville, adjacent to the state-of-the-art Music City Center. This 33-story hotel features 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The hotel offers 50,000 square feet of indoor function space, as well as an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline.

Job Summary

We are seeking a highly skilled and experienced Chef de Partie to join our culinary team at the JW Marriott Nashville. As a Chef de Partie, you will be responsible for assisting with the preparation and display of high-quality foods as established by the Chef de Cuisine. You will also ensure all stations are properly set prior to service and make the necessary corrections if needed.

Responsibilities
  • Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine
  • Ensure all stations are properly set prior to service and make the necessary corrections if needed
  • Provide training and experience to staff to adhere to the quality standards of the department
  • Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
  • Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
  • Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
  • Assume Chef de Cuisine and Sous Chef responsibilities during absence
  • Perform additional duties and projects as assigned
Requirements
  • Ability to speak, read, write and understand English
  • Professional demeanor appropriate for a luxury environment
  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
  • Knowledge of all kitchen equipment operations
  • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
  • Education: High School education or equivalent
  • Culinary or apprenticeship program preferred


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