Unit Description

As an aspiring Chef you want to enhance the lives of others.

Sodexo Universities is seeking a Pastry Chef on the prestigious campus of Belmont University located in Nashville, Tennessee! The Pastry Chef will providing all the bakery / dessert needs for the Resident dining hall and Catering.

This Pastry Chef will be skilled in the making of pastries, desserts, breads and other baked goods.

Relocation Assistance Available!

We are seeking Chef Candidates with the following in their culinary toolkits :

• A strong artistic culinary flair can you impress customers at the university?
• Elegant creative dessert designs
• Knowledge of current culinary trends
• Very high-end taste and a sophisticated palette
• Large volume bakery production

The successful candidate will :

• be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;
• ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
• have the ability and willingness to develop and motivate team members to embrace culinary innovations;
• ensure food safety, sanitation and workplace safety standard compliance; and / or
• have working knowledge of automated food inventory, ordering, production and management systems.

Is this opportunity right for you? We are looking for candidates who have :

• a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• excellent leadership and communication skills with the ability to maintain the highest of culinary standards;
• strong coaching and employee development skills; and / or
• have a passion for food and innovation.

Learn more about Belmont University at

Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs

Not the job for you?

At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. .

Working for Sodexo :

At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.

What We Offer

Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience.

While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.

Position Summary

Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food.

May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition.

Responsible for cash management. Interacts with client / customers on a regular basis. This position is the leader for an account / unit chef / production group.

This position is in smaller accounts / units where there is not a Executive Chef or Food Production Manager. Reports to General Manager.

Qualifications & Requirements

Basic Education Requirement - High School Diploma, GED or equivalent

Sodexo is an EEO / AA / Minority / Female / Disability / Veteran employer.

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