Executive Chef Jobs in Nashville, TN

RH Nashville is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. BENEFITS: Competitive Pay All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start 401(k) 2 weeks paid vacation for full-time associates Our Restaurants are closed on Christmas and Thanksgiving Day Our hours of operation are from 10 am to 9 pm Our Leaders work an average of 55 hours a week Career advancement opportunities as we open 3 to 4 new Restaurants each year If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities Links to other RH Restaurants (copy & paste into a search browser) ************************** *********************************************** Your Responsibilities Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning tofeel like your weekend and happy hour rolled into one no matter which side ofnoon its on. Were the place where you can be you, and where our regulars areanything but. Everyones welcome at our table because the same goes for ourpeople as it does for our dishes: the unexpected twists are what makes them sospecial. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchenor BOH) you are responsible for ensuring the highest quality food andstandards. Your primary duties include maintaining all kitchen functionsincluding the purchasing, storage, inventory and preparation of food productswhile upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portioncontrol, food waste, and efficiencies. You are the Head Chefs right hand inensuring guest satisfaction is being met consistently. Your overall goal is tomaintain the WOW factor of Snooze food, be creative, have fun, and be a rolemodel for others in the kitchen. While your main objectives revolve around the Heartof House, you will collaborate closely with the Front of House to ensure aseamless flow of service, address guest feedback, and assist with opening andclosing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and everyday, but we also want to help you take care of yourself and your family. Belowis a breakdown of a few benefits Snooze offers for this position. No late nightsyoullbe home by dinnertime every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement,personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of HouseSnoozers to ensure adherence to all Snooze policies, procedures, methods, andexpectations. Be knowledgeable of Snooze policiesregarding personnel and administer prompt, fair and consistent correctiveaction for any and all violations of company policies, rules and procedures. Maintain quality standards accordingto the guidelines of Snooze Food and Beverage, ensuring the best possibleproduct goes in and out of the kitchen doors. Ensurethat all food andbeverage productsare consistently prepared and served according to the restaurants recipes,portioning, cooking and serving standards. Conduct regular tastings to maintainconsistency and address any issues promptly. AchieveSnooze objectives in sales, service, safety and sanitation, facilitymaintenance and food and beverage quality by effectively training Snoozers andproviding a positive, productive working environment. Maintain Snoozes standards for exceptionalguest experience and satisfaction with the ability to lead guest recovery inthe event issues arise on shift. Assist the management team in making employmentand termination decisions including interviewing, hiring, training, evaluating,reviewing, and coaching hourly Snoozers as appropriate. Identify and recruit outstanding talentby conducting effective and fair interviews to elevate and build Snoozes teamof hourly talent. Ensure the proper training of all Snoozersin safety and sanitation practices, equipment operation and proper kitchen toolusage. Assist Head Chef in preparing allrequired paperwork, including inventory, par sheets, ordering, forms, reportsand schedules. Verify that all equipment is keptclean and in excellent working condition through personal inspection andfollowing preventative maintenance plans. Assist in controlling food, beverage, and dry goods cost and usage by following properrequisition of products, organized storage procedures, standard recipes andwaste control. Beprepared to control and monitor the purchasing, receiving, inventory, and costmanagement of all food andbeverage products. Control labor cost by assisting inscheduling based upon forecasted sales, positions needed, and proper timemanagement. Provide leadership and instructionpertaining to Snooze basic safety and sanitation procedures and guidelines. Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with Snooze policies and procedures. Support with opening and closingprocedures of the Front of House and Heart of House following Snoozes Open to Close guidelines. Help to create a fun, safe andrewarding work environment for all Snoozers. Isthis the role for you? Sous Chefs at Snooze... Must be 21 years of age and be authorized towork in the United States. Have knowledge of food, beverage, and safetygenerally involving at least 2+ years of operations experience and 1+ years ofleadership experience. Possess excellent basic math skills and canoperate a cash register and Point of Sale system. Must also be able tocommunicate and understand the predominant language (s) of the restaurantstrading area. Be able to work in a standing position forlong periods of time (up to 10 hours) and have the stamina to work 45 to 50hours per week. Letstalk about safety Your safety is our #1 priority. Because ofthat, it is every Snoozers responsibility to ensure cleanliness, sanitation,and safety within our restaurants. We hold both Snoozers and guests accountableto our Safety Guidelines. We require daily wellness checks from all Snoozersand are committed to a safe working environment. Snooze is an Equal Opportunity Employer RequiredPreferredJob Industries Other

Padel Haus is a premium padel club dedicated to promoting the sport of padel, health, and wellness. We opened our first club in 2022 in Brooklyn, NYC and now operate 3 padel facilities in NYC. Padel is a racquet sport that blends elements of tennis and squash. It is typically played in doubles on an enclosed court about half the size of a tennis court, with walls that can be used during play. This offers a fun, social, and accessible way to stay active and improve fitness. Padel Haus brings a modern and premium touch to the padel experience by offering world-class facilitites to create a community of players, and support active, health-conscious lifestyles. Each Padel Haus location features a vibrant, health-inspired cafe called, Juice Haus. Padel Haus Nashville is searching for a full-time Food and Beverage Manager to assist our Creative Director of Juice Haus to oversee and manage the daily operations of Juice Haus. This role is responsible for managing and training staff, ensuring excellent customer service at the juice bar, and driving growth of Juice Haus by leveraging food and beverage experience. The Juice Haus F&B Manager plays a key role in maintaining high standards of food quality, cleanliness, and customer satisfaction while achieving financial goals. Responsibilities include: Oversee the daily operations Juice Haus Nashville, located within Padel Haus. Manage, train, and mentor Juice Haus baristas to ensure consistent high performance as well as schedule monthly meetings with each location's team. Ensure a smooth onboarding experience for new baristas. Conduct regular performance evaluations and provide feedback to staff. Address customer concerns and feedback promptly and professionally. Implement strategies to enhance the customer experience. Monitor and maintain inventory levels, placing orders as needed. Ensure compliance with all food safety and sanitation regulations. Manage each Juice Haus location's financial performance, including budgeting, cost control, and profitability analysis. Develop and implement operational policies and procedures to improve efficiency. Identify opportunities for growth and innovation within Juice Haus's food and beverage offerings. Stay updated on industry trends and incorporate new ideas to keep Juice Haus competitive. Collaborate with the marketing and events team to promote Juice Haus and attract new customers as well as cater for events. Preferred education and experience: Minimum of 3-5 years of experience in café or restaurant management. Bachelor's degree or equivalent in Hospitality Management, Business Administration, or a related field. Experience managing multiple locations is a plus. Additional eligibility requirements: Willingness to work flexible hours including evenings, weekends, and holidays, as required. Work authorization/security clearance requirements Must be legally authorized to work in the country without sponsorship. Affirmative Action/EEO statement: Padel Haus does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Padel Haus is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact the business at **************.

Manage the Food & Beverage areas of the Grand Ole Opry House, including concession stands, bars, food vehicles, special event catering and artist catering, and artist/client merchandise sales. Responsible for overall operational quality and financial efficiency. 1. PROFITABILITY: Ensure that maximum profitability is achieved through optimum purchasing, pricing and merchandising in all Food & Beverage. 2. CUSTOMER SERVICE/GUEST SATISFACTION; Responsible for consistently providing customers with the highest level of service; Follow RHP service standards and procedures; Handle guest comments and concerns, special needs and/or accommodations. 3. OPERATIONS: Manage day-to-day operations of Food & Beverage areas; Develop, implement and review policies and procedures; Ensure that all areas are clean, sanitary and orderly; equipment is well-maintained; the highest level of safety is achieved; Maintain well-stocked areas with appropriate signage and properly priced and displayed items; Ensure that Food & Beverage areas remain in compliance with RHP's financial, administrative and safety policies and procedures; Responsible for understanding and complying with applicable governmental agencies' rules & regulations (Health Department, Metropolitan Beer Board, Tennessee Alcoholic Beverage Commission, etc). 4. EMPLOYEE SUPERVISION: Manage employees working in Food & Beverage areas; Responsible for all hiring, scheduling, training, development, evaluating and disciplining; Responsible for determining appropriate staffing needs for events. 5. FISCAL RESPONSIBILITY: Responsible for achieving budgeted revenue goals; Develop annual budgets and monthly forecasts; Ensure that all Food & Beverage employees follow proper cash handling procedures; Ensure daily receipts and deposits are accurately posted with cash control and accounting; Research and address all over/shorts, miscellaneous sales, and over-rings; Ensure that invoices are processed in a timely fashion (including reviewing, approving & coding); Conduct required audits (including verification of vault and petty cash funds) with accounting representatives. 6. INVENTORY: Maintain acceptable Food & Beverage product inventory levels. Set and ensure adherence to policies and procedures for ordering, transferring, receiving, storing, tracking and controlling inventory including but not limited to the proper documentation and system entry; Conduct regular in-house inventories as well as periodic inventories with accounting representatives; Develop, administer and monitor Loss Prevention programs and systems to protect the company's inventory and assets. 7. HOSPITALITY/CATERING SERVICES: Work with clients, partners and artists to fulfill hospitality requests for concerts and special events, including backstage and front-of-house. 8. COMMUNICATION; Regularly review each area's progress with the appropriate team members, communicating financial updates, customer service issues, upcoming events, employee recognition, etc. 9. Serve as "Manager on Duty" for public and private events. 10. Perform other duties as assigned. Regular and reliable attendance is an expectation of this job. Education: * High school diploma or equivalent required * Bachelor's degree or equivalent additional experience preferred Experience: * At least eight years experience in the service industry with a minimum five years in management and/or supervision Knowledge, Skills and Abilities: * Strong communication skills, demonstrated team player, self starter Licenses / Certifications: * State of Tennessee Alcoholic Beverage Commission server permit * Servsafe certification * Valid driver's license with satisfactory driving record required This position requires a pre-employment drug screening (4-panel: phencyclidine, cocaine, amphetamines, and opiates).

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

Leads kitchen management team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 7 years experience in the culinary, food and beverage, or related professional area. OR • Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. • Manages the performance, and daily activities of the culinary staff. • Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. • Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. • Manages all phases of food purchasing, receiving and cost control. • Partners with Senior Management to develop special menus, items and presentations. • Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations. • Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines. • Performs and executes cooking shows for guest audiences. • Partners with Restaurant leadership to develop and execute marketing of the F and Beverage outlet. • Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry. • Interacts with guests and Sales Managers in order to promote guest satisfaction. • Culinary Standards and Responsibilities • Provides direction for menu development. • Monitors the quality of raw and cooked food products to verify that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Verifies compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Verifies employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Providing Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Creates guidelines so employees understand expectations and parameters. Verifies employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Managing and Conducting Human Resources Activities • Interviews, selects and trains employees • Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status • Provides for the safety and security of the employees or the property • Monitors employee attendance and records absences/tardiness. • Helps direct supervisors to achieve their own development goals. • Conducts annual performance appraisal with direct reports according to Standard Operating Procedures. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $94,000 to $122,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

About US Aba, the Mediterranean restaurant with a California influence will open in Nashville's Wedgewood/Houston neighborhood Summer 2025. Led by Top Chef Alum Chef Partner CJ Jacobson, this will mark Aba's fourth location, with others in Austin, TX, Chicago, IL and Miami, FL. Overview Aba is coming to Nashville and is hiring an EXECUTIVE CHEF! Aba, the Mediterranean restaurant with a California influence will open in Nashville's Wedgewood/Houston neighborhood Summer 2025. Led by Top Chef Alum Chef Partner CJ Jacobson, this will mark Aba's fourth location, with others in Austin, TX, Chicago, IL and Miami, FL.” Lettuce Entertain You Restaurants is looking for a Executive Chef with 2 years of Executive Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems Partner with designated chefs to purchase and order food product and supplies for the restaurant Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 5+ years of Executive Chef experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems #CAPOST Salary Range USD $70,000.00 - USD $100,000.00 /Yr.

Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants Equal Opportunity Employer **Qualifications** **Skills** **Behaviors** **:** **Motivations** **:** **Education** **Experience** **Licenses & Certifications**

**Executive Chef - TC Restaurant Group** Nashville, TN This role's primary function is to oversee all kitchen operations including ordering and inventory, and responsible for all food coming out of the kitchen. The Executive Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner. They will also play an integral role in creating and implementing new menu entrees or specials. An Executive Chef is responsible for coordinating, scheduling, hiring, and training all kitchen staff and maintaining a clean kitchen and safe work environment. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. **KEY RESPONSIBILITIES:** - Oversee Food and Kitchen operations - Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels - Maintain effective food cost, labor costs, budgets, and forecasts to achieve profit objectives and desired standards - Maintain all administrative duties, ensuring full completion and timeliness - Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, products, and presentation - Oversee all hiring, training, and scheduling of all culinary employees - Train kitchen management and staff on the technique of property expectation of culinary skills - Oversee new menu implementation including seasonal and specialty entrees - Manage employee relation issues, record keeping, and progressive discipline - Oversee all food ordering and purchasing, staying within projected budget - Performs other administrative duties as assigned. **ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO**: - Excellent knowledge of culinary ingredients and practices - Technical cooking skills - Creative skills - Proven leadership skills and the ability to motivate staff - Ability to delegate tasks - Ability to work in challenging environments, while maintaining high standards - Incredible organizational skills and attention to detail, while being able to multi-task. - Excellent interpersonal skills as well as articulate communication, both written and verbal. - Demonstrated experience in administrative and clerical skills including report writing, recordkeeping, scheduling, and spreadsheet preparation. - Ability to function well in a collaborative, team-oriented environment, managing the needs of multiple departments at once. - An ownership mentality with the ability to think independently, self-learn, and develop ideas that lead to positive change/improvements for the department. - Well-versed in analytical and critical thinking. - Must be able to accept feedback and changes readily, both in job responsibilities as well as work environment. - The use of discretion and maintaining high levels of confidentiality are absolutely required. **IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:** - Accountability - Development - Working relationships - Judgment - Quality of work - Job skills knowledge - Organization - Punctuality - Productivity - Adherence to Policy - Confidentiality - Written communication - Verbal communication - Attitude - Teamwork **EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS:** - Minimum 10 years experience in high volume food and beverage operations - Must have extensive culinary background, people skills and administrative skills - Extensive knowledge of all kitchen equipment and operations is a must - Thorough understanding of profit and loss management - Previous hands on experience in presenting culinary training and development of new programs - Communicate effectively in English both verbally and written forms - Professional appearance and demeanor is a must

**Four Corners** **Federales Nashville - Executive Chef** **Federales Nashville - Nashville, TN - Full Time** Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We are excited to announce that Federales, our open-air tequila and taco concept, is coming to Nashville in early 2025! Guests can look forward to fan-favorite tacos like Steak, Beer-Battered Cod, and Pork & Pineapple, alongside specialty dishes such as Smoked Brisket Nachos and Crispy Brussels Sprouts- all served with our signature house-made tortillas. By day, it's a laid -back spot to enjoy great food and drinks, while at night, it transforms to a fiesta vibe with an authentic drink menu featuring house-made margaritas. **Salary Range:** $90,000 - $100,000 Salary + Bonus Potential & Benefits. **Opening March 2025.** **Job Summary** Four Corners is looking for Executive Chef to oversee all operations of the kitchen at one of our sports bar concepts. This person will train and manage kitchen personnel and supervise/coordinate all related culinary activities. The Executive Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. This person will report to the Culinary Director. **Responsibilities & Qualifications:** * 5+ years of Food and Beverage (F&B) industry and culinary management experience * Thorough knowledge of the practices and procedures of the food and beverage, hospitality and catering businesses * Develop new menu items and recipes * Staying up to date on dining trends and new techniques * Ability to manage in a diverse environment with a focus on customer service * Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards * Ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism * Flexibility to work day, evening and weekend hours as business needs require * Ensures compliance with food handling and sanitation standards * Train, develop and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis * Administrative work includes, but not limited to, ordering supplies and raw food materials, making sure there is enough stock, reporting profits, sales and orders, as well as hiring and terminating BOH employees * Understand and manage local and government regulated food safety, risk prevention, fire prevention, waste control, hygiene practices, and emergency procedures to ensure the safety of all staff and guests * Assist with interviewing all new and prospective hires (internal/external) and adhere to company policies while providing support to the team in terms of growth and development * Leader and innovator with previous knowledge of management methods/techniques that focus on service and providing top quality experiences through food and drink * Creative and analytical thinker who encompasses strong business aptitude is driven by results and guest satisfaction * Extensive knowledge of BOH systems, ordering and inventory * Excellent interpersonal skills and ability to build relationships (internal/external) as well as highly organized, efficient and detail-oriented **Benefits and Perks** * Authentic, inclusive, fun company culture * Paid time off * 50% discount on food + beverage at all 4C locations * Competitive pay + bonus potential * 401K + company match * Development opportunities - 4C is growing! * Medical & supplemental insurance * Employee events and volunteer opportunities * *And more!* *Four Corners is an Equal Opportunity Employer.*

Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef - Marriott Nashville Airport to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Hospitality Group is an Equal Opportunity Employer

We are hiring an Executive Sous Chef! Responsibilities: - Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. - Writes schedules, evaluates, and directs all personnel. - Keeps open verbal and written communication between the management and associates. - Writes and presents disciplinary action as needed. - Provides associates with the tools and equipment they need to do their jobs. - Takes immediate action on problems that are encountered in the kitchen. - Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program. - Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. - Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. - Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates. - Maintains all use records, roast meat charts, recipe cards, etc., at all times. - Ensures payroll hours are submitted to the Accounting Department on a timely basis. Benefits: We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities. Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN! Our associates say it best with our national company cheer heard throughout North America --- “We Are Concord!” We support diversity and inclusion through our mission to be a “Great Place to Work for All." **Qualifications** Salary Range $70,000 - $75,000 * Share: Email **Apply for Executive Sous Chef** You are about to apply for Executive Sous Chef through another service. You could go straight there, but we highly recommend you log in or join our talent network first. **Talent Network Benefits** * It's completely free! * Keep track of your applications and saved jobs * Find other jobs that match your interests * Be among the first to learn about career opportunities on Concord Hospitality that match your interests * Receive email alerts from Concord Hospitality whenever new jobs are posted * Get contacted by recruiters when they have an interesting opportunity that may be a fit for you

Executive Chef Upscale Casual Theme Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Nashville, Tennessee. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don’t miss this fresh, exciting and rewarding career opportunity as an Executive Chef in Nashville, Tennessee. Title of Position – Executive Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: · Competitive Compensation · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: The Executive Chef must possess 3-5 years high-volume Kitchen Management experience Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control Apply Now – Executive Chef in Nashville, Tennessee If you would like to be considered for this position, email your resume to **************************** #ZRTM ?As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $99,000 to $133,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Richland Country Club is a private, member-owned Club located just ten miles south of downtown Nashville, steeped in the history, elegance, and grace of Tennessee. Nestled on 170 acres of rolling hills on historic Granny White Pike, it is a private retreat in a bustling city. Founded in 1901, the Club bought the old Nashville Golf and Country Club's clubhouse and land, and enlisted golf course architect Donald Ross to design an 18-hole course. The Club moved to the current site in the 1980's, with Jack Nicklaus Signature Design. The Club is located on part of the core battlefield of the closing cavalry action from the 1864 Battle of Nashville. The 18-hole championship course is 6,825 yards skillfully crafted into the Club's hilly terrain with zoysia fairways and bent grass greens. Richland amenities also include our 18-hole, par 72 golf course recently renovated , tennis facilities with indoor and outdoor courts, a new swimming pool, fitness and wellness facilities, meeting rooms, banquet rooms and dining areas for all occasions. The Clubhouse was also extensively remodeled in 2019. **Position Specific:** The Richland Country Club, and talented Executive Chef/Director of Culinary Operations, Jonathan Hancock, is looking for an Executive Sous Chef with depth and passion. Responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. The ESC is trained to expedite and manage and is available to work various stations during busy meal hours when needed. Trained to expedite and manage by ‘leadership action' all employees within kitchen. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments. **Initial Focus:** - **Develop Relationships -** Interact with other culinary management personnel and line cooks. Familiarize yourself with the F&B teams in all outlets and learn the ‘Club Hierarchy' and brigade system. Collaboration with other key management is important for success. - **Study and Learn Current Menus -** Leverage culinary expertise and assist the EC develop menus with emphasis on variety, seasonality and high-quality ingredients. The membership expects dining at their club to be every bit as good of an experience as dining at other high -end restaurants in town. - **Review Current Staffing and Kitchen Operation -** The new Executive Sous Chef is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product, and services in all areas. Initiates changes that respond to the marketplace and to members' needs, both present and anticipate. - **Enhance Systems/Controls -** Assess the operation, i.e., food prep organization, cleaning and sanitation effectiveness, opening & closing procedures etc. to find out what's working well, and what's not so good. Determine where you want the culinary operation to go and how get there. **Note from the Executive Chef:** *Richland CC has always had a strong team with many tenured staff that have been at the club for 20+ years. They are some of the most dedicated hospitality professionals I have ever had the pleasure of working with. The F&B culture is very strong, with great relationships between the front of the house and the back, whom all understand the importance of working as a team. The club has a diverse membership ranging from families that have been members for generations, and members that are newer to the area, as well as both older and younger families utilizing the facilities daily.* **Candidate Qualifications:** * Is hands-on … directly supervising/cooking items requiring skillful preparation. Performs daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service. * Works with Executive Chef/DOC on correct production pars to ensure the freshest goods are being offered to the members. * Prepares or directs kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes. * Must be comfortable using modern and traditional cooking equipment, strong banquet knowledge, strong understanding of modern and traditional techniques, Knows meat and fish fabrication. Stays ahead of current dining trends; builds and fosters relationships with local farmers and vendors. * Responsible for keeping the Executive Chef informed of all staff member or member related issues so that the issues may be dealt with immediately. * The Executive Sous Chef is expected to maintain visibility by walking through the dining rooms and has a strong presence at all major club events. * Execute frequent menu changes & comfotable with creating new items. * The Executive Sous Chef participates in the budgeting process and will be actively involved in food and kitchen labor budget projections submitted to the Finance Committee. * The Executive Sous Chef is expected to attend meetings to communicate any future F&B plans, discuss events, answer all questions or concerns from the Committee. **Additional Information:** * Annual food sales $4,250,000 MM; Total F&B Sales $6,000,000 MM. * The Club currently has a 37% food cost with a food cost goal at 37% with a sales mix of 66% A La Carte and 34% Banquet. * There are 30 culinary staff and 8 stewards supported by a $1,715,000 Labor Budget. * There are (4) Sous Chef's (Exec Sous, Am Sous, Banquet Sous, PM Sous) an Executive Pastry Chef, Banquet Chef and Purchasing Manager. * The Club supports four (4) Kitchens. Main kitchen services two restaurants and banquets. The Pool & Tap Room have their own satelite kitchens. Management rates the condition as a 5 out of 5. Kitchen was fully renovated 5 years ago and has continued expanding as needs grow. Capital funds are available. * Richland CC has one 33,000 sq. ft. Clubhouse with 1,100 members whose average age is 56. The Club has an extensive waiting list for members, with intiation fee at $150K. * The Club operates (12) twelve months annually. Busy months are March-January. The restaurants stay consistently busy and Banquets fluctuate throughout the year. * The Executive Sous Chef reports to the Executive Chef/Director of Culinary Operations and works closely with the CEO on visionary aspects. * The departing Executive Sous Chef has been with the Club for six years. **Dining:** (A La Carte Outlets) **Waxo -** Fine dining, serving Breakfast, Lunch & Dinner, Tuesday through Saturday. **Nicklaus **-**** Casual serving Breakfast, Lunch & Dinner, Tuesday through Saturday. **Men's Grill -** Casual, serving Breakfast, Lunch & Dinner, Tuesday through Saturday. **Cafe 1901 **-**** Coffee Shop Casual, serving Breakfast & Lunch Sat & Sun. **Pool Grill -** Casual, serving Lunch & Dinner Saturday & Sunday **Granny's on Golf Course **-**** Casual, serving Lunch Tuesday through Saturday. **Private Parties -** The Club has six (6) private rooms with seating from 12 to 300 guests. The largest sit-down event the Club can accommodate is 300 members/guests. The Club hosts a variety of social & theme events for members throughout the year. *The Club offers a competitive base salary and benefits package including a 401k, health, life & dental insurance, ACF Dues.Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).* Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.

Oversees kitchen operations, leading culinary planning, preparation, and team management to ensure high-quality dining experiences. This role requires strong leadership, creativity, and expertise in food preparation, safety, and budgeting. Key Responsibilities: 1. Menu Development: • Create innovative and seasonal menus aligned with the restaurant's vision and market trends. • Test and refine recipes to ensure consistency, quality, and presentation. 2. Kitchen Operations: • Oversee food preparation, presentation, and cooking processes. • Ensure compliance with food safety, sanitation standards, and local health regulations. • Implement and maintain inventory control procedures, managing ordering and stock rotation. 3. Staff Management: • Recruit, train, and mentor kitchen staff, fostering a positive work environment. • Schedule shifts and assign tasks, ensuring adequate kitchen staffing at all times. • Conduct performance reviews and manage staff development initiatives. 4. Financial Management: • Develop and manage kitchen budgets, including food costs, labor expenses, and waste control. • Monitor and adjust spending to achieve profitability while maintaining quality standards. • Negotiate with suppliers for the best pricing on quality ingredients. 5. Quality Control: • Ensure every dish meets quality, flavor, and presentation standards before serving. • Respond to and resolve any customer complaints regarding food quality or preparation. 6. Innovation and Trends: • Keep up with culinary trends and introduce new techniques and ingredients. • Attend culinary events, trade shows, or training to inspire and innovate menu offerings. Requirements: • Proven experience as an Executive Chef or in a similar leadership role. • Culinary degree or equivalent training preferred. • Excellent knowledge of culinary techniques, food safety standards, and industry trends. • Strong leadership skills with the ability to manage and motivate a diverse team. • Budget management skills and a strategic understanding of cost controls. • Ability to work in a fast-paced, high-stress environment with attention to detail. Preferred Skills: • Proficiency in culinary software and inventory management tools. • Strong communication skills for team collaboration and customer interaction. • Flexibility to adapt menus to customer feedback and dietary needs.

Job Details CTH Nashville, LLC - Nashville, TNDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

About US Arriving in Nashville from Chicago, Sushi-san will be serving up the freshest fish seven days a week. The menu from Master Sushi Chef Kaze Chan will feature signature maki, handrolls, San-Sets, nigiri and sashimi along with Sizzling Rice, binchotan robata grilled dishes and more. Along with a robust sake-by-the-glass list and blast chilled beer, guests will dine to the tunes of golden-era hip-hop. This will be the fourth location of Sushi-san and first Sushi-san location outside of Chicago. Overview Sushi-san Nashville is Hiring Now: EXECUTIVE CHEF! Lettuce Entertain You is looking for an EXECUTIVE CHEF with 5+ years of executive chef experience in a full-service high-volume restaurant. Lettuce is a culinary-driven company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 100+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce! EOE. We participate in E-Verify / Participamos en E-Verify Some of Our Executive Chef Benefits: Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Responsibilities Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems Partner with designated chefs to purchase and order food product and supplies for the restaurant Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 5+ years of Executive Chef experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems Salary Range USD $70,000.00 - USD $150,000.00 /Yr.

**Executive Sous Chef** Nashville, TN Nashville, TN Full Time • Salary (Based on Experience) Expires: Jan 7, 2025 **Required Years of Experience** 1 year **Job Description** Oversees all kitchen management, supports the Executive Chef and restaurant staff and ensures the standards are met. Specific duties include overseeing the food budgeting and optimizing food costs, maintaining recipe standards, managing kitchen pantry and stock levels, developing relationships with purveyors, and ordering supplies as needed in the restaurant. 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, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining 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). 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and aural cues. *About Marsh House*: The Southern spirit and commitment to exceptional seafood shine at Marsh House. The menu focuses on providing responsibly sourced and sustainable seafood. Located on the ground floor of the Thompson Nashville, Marsh House features a raw bar, an extensive and eclectic wine list, and handcrafted cocktails all served with refined Southern hospitality. *About L.A. Jackson*: Located on the top floor of the Thompson Nashville, L.A. Jackson is a rooftop bar and restaurant with incredible views of downtown Nashville's skyline. With indoor and outdoor seating, L.A. Jackson is the perfect Gulch spot to unwind after the workday, celebrate special occasions, and make new friends over craft cocktails. The tap selection highlights Southern breweries, while the wine program looks globally. Completing the experience, the food offerings feature sharable small plates and crave-worthy snacks. *About Killebrew*: Located on the ground floor of the Thompson Nashville, Killebrew is a neighborhood coffee shop serving up Revelator coffee and a daily selection of house-made pastries. **Compensation Details** Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts