Chartwell Hospitality
Overview
Motto by Hilton – Nashville is looking for a passionate, hands-on Sous Chef to help lead the culinary operations of our food-forward lifestyle hotel. This position plays a critical role in supporting the Executive Chef and ensuring high-quality execution across all outlets—Junie’s Drink + Graze, Grab & Go Counter/Coffee Bar. The Sous Chef will help oversee day-to-day kitchen operations, supervise the culinary team, and uphold food quality, consistency, and cleanliness. We're looking for a working chef who thrives in a fast-paced environment and is passionate about building a kitchen culture centered around hospitality, collaboration, and culinary creativity. Outlets Managed
Junie’s Drink + Graze – All-day restaurant with breakfast, elevated small-plate lunch & dinner concept, and two bars Grab & Go Counter – breakfast & pastry items Note: This hotel does not have banquet or event space, however there will be non-traditional private events held in the restaurant/bar space, as well as a small multi-functional meeting space, that the F&B department will be responsible for staffing and executing. Key Responsibilities
Culinary Operations & Service Support Lead back-of-house operations during service, ensuring dishes are executed to spec, on time, and with consistent quality. Maintain a visible and supportive presence on the line during busy meal periods. Monitor food prep, line setup, and station readiness throughout each shift. Kitchen Leadership & Team Management Supervise and support line cooks, prep cooks, and dish staff. Provide on-the-spot coaching, training, and feedback to ensure standards are met. Participate in hiring, onboarding, and performance management in collaboration with the Executive Chef. Food Quality, Cleanliness & Compliance Ensure all food is prepared and presented in accordance with recipes, plating guides, and quality standards. Uphold health, safety, and sanitation standards in compliance with local regulations and Hilton brand policies. Conduct regular line checks and prep audits to ensure freshness and consistency. Inventory, Ordering & Cost Controls Assist with inventory tracking, food cost management, and ordering. Monitor waste and assist with yield management to control food and labor costs. Work with vendors and receiving to ensure product quality and delivery accuracy. Menu & Prep Execution Support execution of seasonal and rotating menu items under the direction of the Executive Chef. Manage daily prep lists, batch recipes, and BOH communication tools. Ensure the kitchen is prepared for all services across breakfast, lunch, and dinner shifts. Qualifications
2–4 years of experience in a kitchen leadership role, preferably in a high-volume, all-day dining restaurant or hotel setting. Strong knowledge of culinary fundamentals, kitchen operations, and food safety. Proven ability to lead line-level kitchen staff and execute consistently under pressure. Flexible and available to work a variety of shifts, including mornings, evenings, weekends, and holidays. What We\'re Looking For
A hands-on leader who leads by example—comfortable on the line, prepping, cleaning, and teaching. A passion for scratch cooking, fresh ingredients, and dynamic all-day menus. A team-first mindset and commitment to creating a positive, respectful kitchen culture. Someone excited to help build and grow a new hotel F&B program with strong brand identity. Why Join Us
At Motto by Hilton – Nashville, we’re redefining hotel food & beverage by putting it at the center of the guest experience. As Sous Chef, you’ll be part of a passionate team building something new, fast-paced, and exciting in one of the city’s most dynamic neighborhoods. Come cook, lead, and grow with us.
#J-18808-Ljbffr
Motto by Hilton – Nashville is looking for a passionate, hands-on Sous Chef to help lead the culinary operations of our food-forward lifestyle hotel. This position plays a critical role in supporting the Executive Chef and ensuring high-quality execution across all outlets—Junie’s Drink + Graze, Grab & Go Counter/Coffee Bar. The Sous Chef will help oversee day-to-day kitchen operations, supervise the culinary team, and uphold food quality, consistency, and cleanliness. We're looking for a working chef who thrives in a fast-paced environment and is passionate about building a kitchen culture centered around hospitality, collaboration, and culinary creativity. Outlets Managed
Junie’s Drink + Graze – All-day restaurant with breakfast, elevated small-plate lunch & dinner concept, and two bars Grab & Go Counter – breakfast & pastry items Note: This hotel does not have banquet or event space, however there will be non-traditional private events held in the restaurant/bar space, as well as a small multi-functional meeting space, that the F&B department will be responsible for staffing and executing. Key Responsibilities
Culinary Operations & Service Support Lead back-of-house operations during service, ensuring dishes are executed to spec, on time, and with consistent quality. Maintain a visible and supportive presence on the line during busy meal periods. Monitor food prep, line setup, and station readiness throughout each shift. Kitchen Leadership & Team Management Supervise and support line cooks, prep cooks, and dish staff. Provide on-the-spot coaching, training, and feedback to ensure standards are met. Participate in hiring, onboarding, and performance management in collaboration with the Executive Chef. Food Quality, Cleanliness & Compliance Ensure all food is prepared and presented in accordance with recipes, plating guides, and quality standards. Uphold health, safety, and sanitation standards in compliance with local regulations and Hilton brand policies. Conduct regular line checks and prep audits to ensure freshness and consistency. Inventory, Ordering & Cost Controls Assist with inventory tracking, food cost management, and ordering. Monitor waste and assist with yield management to control food and labor costs. Work with vendors and receiving to ensure product quality and delivery accuracy. Menu & Prep Execution Support execution of seasonal and rotating menu items under the direction of the Executive Chef. Manage daily prep lists, batch recipes, and BOH communication tools. Ensure the kitchen is prepared for all services across breakfast, lunch, and dinner shifts. Qualifications
2–4 years of experience in a kitchen leadership role, preferably in a high-volume, all-day dining restaurant or hotel setting. Strong knowledge of culinary fundamentals, kitchen operations, and food safety. Proven ability to lead line-level kitchen staff and execute consistently under pressure. Flexible and available to work a variety of shifts, including mornings, evenings, weekends, and holidays. What We\'re Looking For
A hands-on leader who leads by example—comfortable on the line, prepping, cleaning, and teaching. A passion for scratch cooking, fresh ingredients, and dynamic all-day menus. A team-first mindset and commitment to creating a positive, respectful kitchen culture. Someone excited to help build and grow a new hotel F&B program with strong brand identity. Why Join Us
At Motto by Hilton – Nashville, we’re redefining hotel food & beverage by putting it at the center of the guest experience. As Sous Chef, you’ll be part of a passionate team building something new, fast-paced, and exciting in one of the city’s most dynamic neighborhoods. Come cook, lead, and grow with us.
#J-18808-Ljbffr