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Omni Nashville Hotel

Chef De Cuisine at Kitchen Notes

Nashville, TN

Position Description / Responsibilities

As head of the Kitchen Notes culinary team, you plan, evaluate, organize, hire, and direct Sous Chefs and line culinarians. Ensuring compliance with policies and procedures, you provide training, motivation, and leadership. Responsibilities include managing food and labor costs, overseeing equipment maintenance and safety, and training staff from basic to advanced cooking techniques. You monitor inventory, source equipment, and handle administrative duties, ensuring cleanliness and organization of all storage areas daily.

You control food safety and sanitation, check dates and quality, and communicate with food and beverage managers. Participating in food production, you expedite and perform all line cook functions as needed, complete daily production lists, and delegate tasks. You are responsible for sauces, stocks, dressings, and butchery.

With advanced culinary knowledge, you develop recipes, conduct food cost analysis, and create menus. You also develop and execute special function menus within budget, maintain quality staff meals, and ensure proper rotation and monthly menu development. Fluent in food safety regulations, you communicate with other managers to ensure smooth operations, stay updated with industry trends, and maintain a positive kitchen environment.

Setting priorities for the culinary team, you provide feedback, anticipate needs, and analyze work processes. You ensure budget compliance, manage payroll weekly, and perform other duties as assigned by management.

Position Requirements

The ideal candidate will have over three years of previous culinary leadership experience in a high-volume, full-service kitchen, with prior department head culinary experience and hotel experience preferred. An associate’s degree or higher in Culinary Arts is also preferred. The candidate must be a Serve Safe certified food manager with proven leadership skills, capable of delegating tasks, effectively training, developing, and motivating staff. The ability to mentor leadership positions, including sous chefs, culinary supervisors, and J-1 participants, is essential. The candidate must work well under pressure, think clearly and quickly, and make concise decisions in a fast-paced environment. Highly developed customer service skills, a friendly and approachable demeanor, strong problem-solving abilities, and a keen eye for detail are crucial.

The candidate should be able to teach employees the importance of interacting with internal and external guests and courteously solving internal requests. They must train staff to produce high volumes of work while maintaining quality per Omni standards. Effective communication skills in English, both verbal and written, with guests, management, and co-workers, both in person and by telephone, are required. Excellent knowledge of food handling and presentation, creativity, and familiarity with new concepts and food trends are necessary. The candidate must be proficient in computer applications, including Microsoft Office and payroll software, and possess basic mathematical skills to create and understand financial reports. Experience in managing payroll and scheduling is also required. Maintaining a professional business appearance, attitude, and performance is essential, as is having a flexible schedule, with the willingness to work nights, weekends, and holidays when necessary.

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