Executive Chef

Motto by Hilton Nashville Downtown
Nashville, TN

Passionate Executive Chef | Culinary Innovator | Farm-to-Table Cuisine Enthusiast

** Pre-Opening Motto by Hilton Nashville Downtown **

Join Us at Motto by Hilton Nashville Downtown

Are you a culinary visionary with a passion for creating unforgettable dining experiences? Motto by Hilton Nashville Downtown is looking for a talented Executive Chef to lead our culinary team. Located in the heart of Music City, our 260 Lifestyle hotel is the perfect place for someone who loves to combine the business of food with the business of people.

SUMMARY: 

Responsible for the production and quality of all food production for Junie’s, as well as the training and supervision of all culinary staff in accord with hotel standards, best industry practices and budgetary guidelines

RESPONSIBILITIES:

  • Plans and executes menus for Junie’s
  • Develops and maintains the global flavor at Junie’s across the various dayparts
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Evaluates food products and defines product specifications to assure that quality standards are consistently attained
  • Interviews, selects, trains, develops and maintains a professional culinary team sufficient to meet departmental needs
  • Schedules and coordinates the work of chefs, cooks and other kitchen associates to assure food preparation quality standards are met within budgeted labor cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Manages product costs and departmental labor cost to meet budgetary objectives
  • Establishes controls to minimize food and supply waste and theft
  • Safeguards all food preparation employees by implementing training to increase their knowledge of safety, sanitation and accident prevention principles.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Consults with the GM and Leadership about food production aspects of special events.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Interacts with F&B and Hotel Mgmt to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with management team, assists in maintaining a high level of service principles in accordance with established standards.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Support safe work habits and a safe working environment at all times

SKILLS AND ABILITIES 

QUALIFICATIONS

Bachelor's degree (B. A.) from four-year college or university; or 10 years related experience and/or training; or equivalent combination of education and experience.

Minimum 3 years’ experience as executive chef in a first-class restaurant

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk and listen while working. The employee is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. The employee is frequently exposed to high temperatures and fumes. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

As a key leader at Motto by Hilton Nashville Downtown, you will set the tone for our restaurant, room service, and lounge operations. Your experience and relationship-building skills will ensure exceptional guest experiences, operational efficiency, and financial goal achievement. You will be responsible for guiding and inspiring our diverse team to achieve their full potential, while also maximizing revenue and guest satisfaction.

Motto by Hilton Nashville Downtown

Hotel with 260 Rooms

About Motto by Hilton: 

A dynamic, stylish micro-hotel experience, Motto by Hilton connects guests to the center of it all — the best block, the buzziest spaces, the pulse of the community. Through its incredible locations, efficient guest rooms, active lobby, and locally inspired food & beverage options, Motto is a launchpad to destinations around the globe. The brand takes the best elements of a lifestyle hotel – curated locations, modern design, the best of the neighborhood food and beverage and a local vibe – to cater to today’s travelers looking for one-of-a-kind, authentically local experiences.

Working at Chartwell Hospitality: 

At Chartwell Hospitality, we want our staff to thrive. Why? Because they’re the face of our hotels. And when our team flourishes, our guests have an exceptional stay. Talk about an impact! Knowing this, we strive to create a fulfilling work environment that empowers you to succeed.