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Executive Sous Chef

Executive Sous Chef

Requisition ID 
2017-18029
# of Openings 
1
Job Locations 
US-TN-Nashville
Posted Date 
8/14/2017
Category (Portal Searching) 
Culinary

More information about this job

Overview

Nashville Hotel

 

Nashville

 

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.

The Omni Nashville Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match.

Job Description

To provide technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets.  

Responsibilities

  • Check staffing, uniforms, daily production sheets, check production for breakfast, lunch, next day prep, check quality of sauces and product.  Train associates on menu items and consistently during peak business, insure pre-meal held daily, cleanliness and daily specials and consistent plate presentation on all times.
  • Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, check quality of sauces.  Train associates on menu items, and consistency, to insure pre-meal is held daily, cleanliness, daily specials and consistent plate presentation of all items.
  • Check staffing and uniform, daily production sheets, check production for sauces, soups, stocks and blue plate specials, check quality and consistency of product.  Train associate on all items, insure cleanliness and sanitation of production box.
  • Check with Banquet Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
  • Ensure all brunch items are prepared to standard.  Insure production is ready and quality is met.  Insure product is delivered on a timely basis.
  • Executive Sous Chef is also responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
  • Executive Sous Chef is also responsible for cost controls, menu planning along with the Executive Chef.
  • Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.
  • Coordinate with P.M. night chef.
  • Monthly training class with your immediate associates.

Qualifications

  • Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service Hotel Restaurant and Banquet Kitchen.  Experience must include supervision of other culinary management.
  • College education and/or culinary degree preferred.
  • Serve Safe certified food manager preferred.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. 
  • Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
  • Candidate must be creative and up to speed on new concepts and food trends. 
  • Must have basic mathematical skills and be able to create and understand financial reports. 
  • Ensure that all health standards are consistently maintained
  • Ensure all safety and security policies and procedures are followed
  • Excellent written and verbal communication skills
  • Ability to multi-task and work in fast paced environment
  • Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards 
  • Must be proficient with computers.
  • Experience managing payroll and schedules required.
  • Must be able to work a flexible schedule to include weekends and holidays. 
  • Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.