Elevated, seafood-centric Southern fare in a chic setting at the Thompson Nashville hotel.
QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.
We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.
As a banquet chef, you are part of a team that provides high end service for the clients that book events within the hotel. You must be willing to work flexible hours in an ever-changing environment. As a banquet chef you must be attentive to the guests’ needs and able to adapt quickly to requests, possess excellent teamwork skills, and communicate effectively with staff members, kitchen staff, and fellow management. It is imperative that the banquet chef is able to adjust easily to change.

QUALIFICATIONS:

High school diploma or GED is required. Minimum 1 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.

• Oversees all banquet kitchen management and ensures the standards are met.
• Specific duties include overseeing the food budgeting and optimizing food costs, maintaining recipe standards, and managing kitchen pantry and stock levels.
• Prepares and produces menu items to recipe standards in a quick and efficient manner.
• Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Familiar with all phases of food preparation techniques.
• Responsible for all areas of the kitchen including creative menu development and successful shift management.
• Responsible for hiring, training, developing, and retaining culinary talent.
• Maintains a safe and sanitary work environment for all employees.
• Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education.
• Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).