Dimension Hospitality
Overview
Executive Chef — Dimension Hospitality
Location: Nashville, TN
Position Type: Full Time
Salary Range: $80,000.00 - $100,000.00
Job Shift: Swing
Description Job Purpose: As an Executive Chef, you will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovative menu, and delivering an exceptional culinary experience while ensuring standards are maintained as set forth by Leadership.
Responsibilities
Lead the kitchen brigade and ensure ongoing development of Team Members; identify effective approaches to succession planning
Supervise food preparation staff: hiring, terminations, disciplinary actions, training and performance evaluations
Schedule all employees under supervision, maintaining adequate staffing levels while adhering to labor standards guidelines
Supervise all cooking operations, including methods, portioning, and garnishing; ensure attractive presentation of all food and dishes
Create menus that meet and exceed customers' needs and conform to brand standards
Ensure consistent production of high-quality food across all hotel food outlets
Develop positive customer relations with Guests, Team Members, contractors, and suppliers
Resolve issues in the kitchen or related areas among Guests and Team Members
Manage department operations including budgeting, forecasting, resource planning, and waste management
Assist in creating annual operating budget and maximizing revenues and profits
Seek verbal feedback from customers and respond to guest queries promptly
Ensure compliance with current legislation in provisioning food to outlets
Control costs without compromising standards and improve margins
Assist in special events, banquets, and parties
Requisition food and equipment with clear specifications
Ensure team members are up-to-date on menu items, promotions, functions, and events
Maintain good communication and relationships across hotel operations
Maintain appropriate staffing to cover business demands
Conduct monthly communication meetings and post-meeting minutes
Manage staff performance in compliance with policies and procedures
Recruit, manage, train, and develop the kitchen team
Comply with security, fire, health and safety, and food safety regulations
Ensure timely maintenance, hygiene, and hazard issue resolution
Monitor the department's financial performance and align with hotel objectives
Review menus with Food and Beverage management to stay aligned with market trends
Be environmentally aware and manage food waste programs to protect margins
Prepare monthly working schedules compliant with local legislation
Other duties as assigned
Qualifications
Previous, relevant experience as an Executive Chef preferred
Minimum 2 years’ experience as Sous Chef with supervisory and kitchen operations experience
Graduation from a culinary institution; Food Safety Certification required
Job Details
Employer: Dimension Hospitality
Location: Nashville, TN
Employment type: Full-time
#J-18808-Ljbffr
Location: Nashville, TN
Position Type: Full Time
Salary Range: $80,000.00 - $100,000.00
Job Shift: Swing
Description Job Purpose: As an Executive Chef, you will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovative menu, and delivering an exceptional culinary experience while ensuring standards are maintained as set forth by Leadership.
Responsibilities
Lead the kitchen brigade and ensure ongoing development of Team Members; identify effective approaches to succession planning
Supervise food preparation staff: hiring, terminations, disciplinary actions, training and performance evaluations
Schedule all employees under supervision, maintaining adequate staffing levels while adhering to labor standards guidelines
Supervise all cooking operations, including methods, portioning, and garnishing; ensure attractive presentation of all food and dishes
Create menus that meet and exceed customers' needs and conform to brand standards
Ensure consistent production of high-quality food across all hotel food outlets
Develop positive customer relations with Guests, Team Members, contractors, and suppliers
Resolve issues in the kitchen or related areas among Guests and Team Members
Manage department operations including budgeting, forecasting, resource planning, and waste management
Assist in creating annual operating budget and maximizing revenues and profits
Seek verbal feedback from customers and respond to guest queries promptly
Ensure compliance with current legislation in provisioning food to outlets
Control costs without compromising standards and improve margins
Assist in special events, banquets, and parties
Requisition food and equipment with clear specifications
Ensure team members are up-to-date on menu items, promotions, functions, and events
Maintain good communication and relationships across hotel operations
Maintain appropriate staffing to cover business demands
Conduct monthly communication meetings and post-meeting minutes
Manage staff performance in compliance with policies and procedures
Recruit, manage, train, and develop the kitchen team
Comply with security, fire, health and safety, and food safety regulations
Ensure timely maintenance, hygiene, and hazard issue resolution
Monitor the department's financial performance and align with hotel objectives
Review menus with Food and Beverage management to stay aligned with market trends
Be environmentally aware and manage food waste programs to protect margins
Prepare monthly working schedules compliant with local legislation
Other duties as assigned
Qualifications
Previous, relevant experience as an Executive Chef preferred
Minimum 2 years’ experience as Sous Chef with supervisory and kitchen operations experience
Graduation from a culinary institution; Food Safety Certification required
Job Details
Employer: Dimension Hospitality
Location: Nashville, TN
Employment type: Full-time
#J-18808-Ljbffr