Sous Chef

Location : Nashville, TN

Salary : $50,000 - $60,000 + Bonus + Benefits

My client is a well-established, family owned, Atlanta based restaurant group who are excited to announce the opening of one of their fabulous concepts to the Nashville market later this year! They have an amazing reputation in the culinary world and are looking for talented Sous Chefs to lead this new team of professionals! Are you up for the challenge?

Sous Chef responsibilities :

• Ensures high quality, palatable and well-presented foods are served
• Creates dishes to meet customer preferences, seasonal variances, and cost objectives
• Implements and maintains routine cleaning procedures
• Ensure all food preparation is carried out in accordance with HACCP
• Support and inspire the team in all areas to ensure ongoing development
• Must be knowledgeable of Department of Health regulations and standards
• Ensures team member practices comply with standards

Ideal Sous Chef :

• Works in harmony alongside the Executive Sous and Executive Chef
• Strong leadership and team management skills
• You are a people person who has great communication skills
• You are a well-rounded and motivated culinary professional who can support and inspire the team around you

There are fantastic training and development opportunities with this rapidly expanding company. Not only will they offer you an amazing place to work, but you will cook shoulder to shoulder with some of the best in the industry.

If you’re interested in this amazing Sous Chef opportunity and you’d like to join a powerful team of restauranteurs, please send your resume to Holly today!

Note that candidates must have the right to live and work in the USA to be considered. Only shortlisted candidates will be contacted.

Craft cocktails & creative small plates in a swanky rooftop bar at the Thompson Nashville hotel.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he / she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Job Duties

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Skills and Qualifications

• 2+ years of experience as a Sous Chef or relevant experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

Position : Cook / Chef

NHC Place at the Trace is looking for outstanding full-time culinarians to cook for our residents!

Do you want to enjoy a comprehensive benefit package, with no late nights, a fun work environment, then we want to hear from you.

Here at NHC we will value your work / life balance and we will provide you a place where your food service skills and career can grow.

WHY INDIGO ROAD

At Indigo Road, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for.

We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it.

But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first.

We want to meet you. Come join us in our mission to change the hospitality industry, forever.

WHY THE KINGSTIDE

Helmed by Executive Chef Kevin Getzewich, the menu offers a variety of seafood dishes thoughtfully presented in both raw and wood-fired preparations.

Inspired by the beautifully simple flavors of the sea, Getzewich partners with local and regional fisheries, farmers, and purveyors to showcase the Lowcountry's bounty through fresh, seasonally driven cuisine.

ALL ROADS LEAD TO YOU...

A successful CDC will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment.

You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.

As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals.

You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done.

As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.

MAIN DUTIES

• Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
• Oversee, maintain and manage food and service quality
• Assess, implement and manage service standards by ensuring consistency across operational procedures
• Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
• Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH / BOH)
• Forecast financial trends to control labor, food and beverage cost
• Partner with General Manager to ensure a positive and collaborative environment
• Lead by example and set the tone for health, safety and cleanliness throughout the property

WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE

Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 45 to 50 hours a week - because we prioritize work / life balance.

• Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences
• Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired
• Act With Integrity : be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property
• Enrich Your Community : engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development
• Show Compassion and Empathy : listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things
• Leave a Lasting Impression : provide a sense of home through quality, consistency, and teamwork
• Embrace Positivity : create a welcoming and approachable environment that is solution driven, with a smile
• Have Fun at Work : set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness

AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT

• Competitive Pay + PTO : Competitive base + PTO after 90 days
• Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)
• Retirement Planning : 401K (50% in match up to your first 6% investment), Roth, or both
• Home Loan Program : A zero-interest housing loan program to help you purchase a home.
• Working Advantage : Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!
• Hospitality School Loan Program : A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry
• Employee Discounts : Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection
• Maternity / Paternity Leave : 4 weeks PTO

REQUIREMENTS

• 4+ years' of successful restaurant management experience
• Thrive in high-volume, scratch kitchen, and upscale food focused environments
• Passionate about Internal Hospitality and embrace our core values
• Strong problem resolution skills
• Have exceptional organizational skills and a keen eye for detail
• Effective communication skills and the ability to navigate important conversation

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

PI223217600

Hachland Hill

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

Top candidates are creative, service-oriented and level-headed.

Job Duties

• Ensuring promptness, freshness and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Working at Hachland Hill

• Health insurance