JOIN US AT MOTTO BY HILTON NASHVILLE DOWNTOWN

Are you a culinary visionary with a passion for creating unforgettable dining experiences? Motto by Hilton Nashville Downtown is looking for a talented Executive Chef to lead our culinary team. Located in the heart of Music City, our 260 Lifestyle hotel is the perfect place for someone who loves to combine the business of food with the business of people.

SUMMARY:

Responsible for the production and quality of all food production for Junie’s, as well as the training and supervision of all culinary staff in accord with hotel standards, best industry practices and budgetary guidelines

SKILLS AND ABILITIES

• Ability to interact positively with management, coworkers, team members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Working knowledge of various computer software programs.
• Ability to effectively present information and respond to questions from managers, staff and suppliers Ability to calculate figures and amounts such as recipe costs, food cost percentage and labor cost projections.
• Lead all culinary operations with creativity and passion
• Support and empower our talented team with servant leadership
• Create exciting promotions that elevate guest experiences
• Drive financial success through strategic planning and analysis

QUALIFICATIONS

Bachelor’s degree (B. A.) from four-year college or university; or 10 years related experience and/or training; or equivalent combination of education and experience.
Minimum 3 years’ experience as executive chef in a first-class restaurant

• Plans and executes menus for Junie’s
• Develops and maintains the global flavor at Junie’s across the various dayparts
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Evaluates food products and defines product specifications to assure that quality standards are consistently attained
• Interviews, selects, trains, develops and maintains a professional culinary team sufficient to meet departmental needs
• Schedules and coordinates the work of chefs, cooks and other kitchen associates to assure food preparation quality standards are met within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Manages product costs and departmental labor cost to meet budgetary objectives
• Establishes controls to minimize food and supply waste and theft
• Safeguards all food preparation employees by implementing training to increase their knowledge of safety, sanitation and accident prevention principles.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Consults with the GM and Leadership about food production aspects of special events.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Interacts with F&B and Hotel Mgmt to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with management team, assists in maintaining a high level of service principles in accordance with established standards.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Support safe work habits and a safe working environment at all times