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Skills
Budgetingunmatched
Business Skillsunmatched
Coachingunmatched
Communication Skillsunmatched
Cook Dishesunmatched
Cost Controlunmatched
Cross-Functionalunmatched
Culinary Operationsunmatched
Food Qualityunmatched
Insuranceunmatched
Interpersonal Skillsunmatched
Inventory Managementunmatched
Leadershipunmatched
Maintain Complianceunmatched
Menu Developmentunmatched
Menu Managementunmatched
Operational Expenditure (OPEX)unmatched
Operational Supportunmatched
Operationsunmatched
Operations Managementunmatched
Performance Managementunmatched
Portion Controlunmatched
Presentation/Verbal Skillsunmatched
Procurement Managementunmatched
Profit & Lossunmatched
Quality Monitoringunmatched
Regulationsunmatched
Restaurantunmatched
Safety Complianceunmatched
Safety Standardsunmatched
Sanitationunmatched
Staff Trainingunmatched
Training/Teachingunmatched
Description
Write your own music city story. Let us show you the real Nashville, connecting you to the creative spirit of the city’s artisans. The Hotel is the new social hub of downtown Nashville’s SoBro neighborhood, just steps from music, sports and entertainment. Feel the rhythm of our vibrant restaurants and event spaces, and the harmony of our Spa and rooftop pool – celebrating nature with views of the Cumberland River and Riverfront Park.
We are looking for a Chef de Cuisine ready to lead culinary operations and support the Executive Chef. This role is responsible for overseeing daily kitchen operations, developing team members, and driving long-term growth, quality, and profitability across the culinary department.
Responsibilities:
Lead, coach, and develop culinary team members through hiring, training, and performance management
Oversee daily kitchen operations, ensuring consistency in food quality, preparation, and presentation
Collaborate on menu planning and development to maintain high culinary standards
Manage labor and operational expenses through effective scheduling, budgeting, purchasing, and inventory control
Ensure compliance with sanitation, safety, and regulatory standards at all levels
Actively resolve guest concerns and maintain the highest level of service and professionalism
Partner with cross-functional teams to ensure seamless operations and strong interdepartmental collaboration
Conduct menu tastings and pre-meal meetings to educate staff on offerings and preparation techniques
Monitor food quality, portion control, and supplier standards to ensure consistency and excellence
Respond promptly and effectively to any operational, guest, or emergency situations
Requirements
A degree in Hospitality, Culinary Arts or Restaurant Management, or equivalent work experience
Strong leadership, communication, and interpersonal skills with high emotional intelligence
Solid business acumen with experience in budgeting, cost control, and operational management
Ability to thrive in a fast-paced, dynamic environment and adapt to changing business needs
Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada.The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
Benefits
$90,000 USD annual gross salary
Relocation Bonus up to 8% of the annual salary
Insurance Plans
401(K) Company Match
Excellent training and development opportunities within Hotel’s global network
Up to 1 month of accommodation at the hotel
Complimentary stays with exclusive employee rates at Hotel properties worldwide
Complimentary employee meals and dry cleaning for uniforms