Executive Chef

DoubleTree by Hilton Hotel Nashville Downtown
We're in downtown Nashville, a five-minute walk from the row of honky-tonks and bars on Broadway. Famous attractions like Ryman Auditorium, Bridgestone Arena, and the Country Music Hall of Fame and Museum are within half a mile of our hotel. We feature live music on Thursday, Friday, and Saturday nights at our Fourth and U restaurant and bar.
343 Rooms, Full-Service Starbucks, 15,000 sq. ft. event space.
Responsibilities and Duties:

Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings.
Monitor staff performance, product quality and production flow; foster improvement where necessary.
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes.
Audit food storeroom items and storage to maintain quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
Assist Food and Beverage Director in estimating annual food budget.
Dine at local restaurants to observe the latest trends in food presentation and pricing.
Monitor outlets during peak period to oversee production flow and presentation.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair to Food & Beverage Director and Engineering for service.
Perform other duties as requested, such as VIP parties and staff meetings.
Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
Extensive knowledge of menu development, insight to marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
Ability to work in confined spaces.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to perform duties within extreme temperature ranges.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
Ability to stand, walk, and/or sit continuously and perform essential functions for an extended period of time.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Other Expectations:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
Complies with health and safety rules, regulations and procedures to maintain a safe environment.
Hotel Specific:
Working Conditions:
Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
Qualifications:

Any combination of education, training, and experience that provides the required knowledge, skills and abilities. Minimum of 3 years of Culinary schooling.
Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid training preferred.
Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
NOTE: While the list of essential duties is intended to be as inclusive as possible, there may be other duties that are essential to the position.