Executive Chef

THE JUST-OPENED AND BRAND NEW PRINTING HOUSE HOTEL IN THE HEART OF NASHVILLE, IS NOW ACCEPTING RESUMES FOR A TALENTED, CREATIVE EXECUTIVE CHEF. This is a busy hotel, and needs a Chef with a lot of energy, skill and experience.

BASIC PURPOSE:

The Executive Chef will supervise all aspects of the food purchasing and preparation of all outlets (including Complimentary Breakfast, Evening Reception, Banquets, Restaurant, Bar and potentially off site food) for the hotel, ensuring the highest standards are maintained as set forth by management.

ESSENTIAL FUNCTIONS:

• Hire, train, supervise, schedule and manage the personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, or schedule form.
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Solicit and incorporate relevant feedback from Guests, Sales and Operational associates and managers in order to improve menu design, food presentation and food quality.
• Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team, including monthly departmental meetings including FOH and Beverage and daily pre or post shift meetings.
• Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary, utilize progressive disciplinary action when appropriate as outlined by the Sun Companies Employee Handbook .
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Create menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the AGM/F&B Director regarding any new selections and changes.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
• Accurately produce banquet food based on the contracted specifications set forth in the BEO.
• Maintain constant and continual lines of communication with the Sales department to facilitate accurate understandings of Client expectations.
• Achieve or exceed budgeted food profitability expectations.
• Achieve or exceed budgeted SALT score expectations.
• Inventory Management
• Food Cost and Labor Management
• Understanding of BEO's/Resumes and execution thereof
• Participation in MOD program, weekly BEO/Resume/Staff meetings along with daily huddles
• Facilitates monthly Department Meetings & Departmental Training

Knowledge and Skills:

Education: High School education or equivalent. Prefer Culinary Graduate with Servsafe Food Safety certification.

Experience: Experience required by position is from three to ten full years of full employment in a related position with this company or other organization(s). Both Banquet and Ala Carte hotel restaurant experience preferred.

Skills and Abilities:

• Leadership of hourly associates in a respectful and professional manner
• Hold associates accountable for daily job duties and checklists
• Basic knowledge of cooking and the practices and procedures of a kitchen
• Ability to problem solve in a hectic environment to ensure maximum efficiency
• Ability to understand recipes, ingredient listings, plating and presentation
• Ability to work as a team member and an ability to communicate clearly and concisely with kitchen and wait staff.

No. of employees supervised:

2-20+

Travel required: None

Hours Required:

• Position requires a certain amount of flexibility, which may include the need to work on nights, weekend and holidays
• Must adhere to the time and attendance polices set forth by the company
• A standard work week will include the need to work in excess of 40 hours in order to complete the required tasks

ENVIRONMENT

Physical Job Requirements

Lifting/Pushing/Pulling/Carrying

Position requires daily and frequent lifting, pushing, pulling and carrying of supplies

Bending/Kneeling

Position requires daily and frequent bending and kneeling to retrieve supplies, operate lower ovens, and perform any number of tasks associated with kitchen work, including clean-up requirements

Mobility

Total mobility is required, with continuous movement throughout the kitchen/hotel requied

Continuous Standing/Walking

Position requires continuous and daily standing and walking during the course of a full shift

Climbing Stairs:

Position may necessitate the climbing of stairs

Driving

No Driving Required

Work Environment

• Position generally requires inside work only, often in a hot and hectic environment
• Position may require outside and/or community involvement at the request of the General Manager or Executive Chef which may then require working in extreme hot or cold temperatures.

Hearing/Vision/Speech:

• One-on-one communication with guests, supervisors, and line staff is critical
• Must be able to receive, understand, and give direction
• Must be able to hear all kitchen timers and alarms
• Must have excellent verbal and written skills

Chemicals/Agents:

Grease cutters, abrasive cleaners and basic kitchen cleaners and disinfectants will be used on a daily basis

Protective Clothing Type:

Basic kitchen apparel, including non-slip shoes and appropriate cook/chef outerwear may be required

Equipment Operation

Positions requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.

Job Type: Full-time

Pay: $55, $60,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

People with a criminal record are encouraged to apply

Experience:

• Culinary experience: 3 years (Required)

Work Location: In person