Executive Sous Chef
On-siteNashville, Tennessee, United States
Job Summary
Supervise kitchen operations by creating menus, ensuring plating standards, and expediting peak meal periods with a hands-on approach. Manage kitchen inventories, monitor banquet activities, and minimize waste while adjusting food requisitions to stay within monthly cost budgets. Address customer problems efficiently, perform spot checks for menu accuracy, and prepare annual employee reviews. Maintain high grooming standards, ensure staff compliance with safety certifications, and organize comprehensive filing systems for purchasing and forecasting. Review food sales daily and oversee buffet merchandising to uphold brand standards.
Required Qualifications
- At least 5 years of progressive experience in a hotel or a related field
- 2-year college degree and 3 or more years of related experience
- 4-year college degree and at least 1 to 2 years of related experience
- Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- Must be proficient in Windows Operating Systems
- Company approved spreadsheets
- word processing
- Supervisory experience
- Ability to work a flexible schedule
- Must be able to convey information and ideas clearly
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must work well in stressful high pressure situations
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
- Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests
- Must be able to work with and understand financial information and data and basic arithmetic functions
- Must maintain composure and objectivity while under pressure
- Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
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