Sous Chef

Are you a hard-working and motivated person looking to join one of Nashville's newest culinary operations? Do you possess a natural talent for sharing warmth and positivity with those around you? Do you wish to learn and grow within a nurturing and dynamic environment every day? If so, La Quinta Inn & Suites Nashville Downtown/Stadium is seeking a Sous Chef join the team at our brand new restaurant, the Cask & Cork!

The Sous Chef is responsible for assisting the Kitchen Manager/Executive Chef in all aspects of coordinating, supervising and directing the hotel’s food production. Operation and oversight of the Kitchen during the afternoon/evening shift, consistent cooperation with the hotel’s Leadership Team and a fine eye for culinary creations are all important aspects of the role.

Education & Experience

Must have intricate knowledge of F&B preparation techniques and health department rules and regulations.

2 years' experience in a Culinary position required.

Higher education study in the areas of Culinary Arts or Restaurant Management is preferred but not required.

Experience in Banquets/Catering preparation and execution preferred.

Physical Requirements

• Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA and other federal, state and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Ability to move at a speed required to respond to work situations (e.g., run, walk, jog).
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.

General Requirements

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by coworkers and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

Essential Job Duties

• Keep Kitchen Manager/Executive Chef and/or General Manager’s Office fully informed of all problems or matters requiring his/her attention.
• Monitor quality of all food products and presentation.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Understand daily forecasts and customer counts.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Oversee daily activities such as preparation for all food items, product ordering/receiving and daily inventories.
• Contribute ideas toward the design of menus that enhance guests’ culinary experience while considering food cost and execution.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Facilitate the structured, respectful and cohesive success of Kitchen staff members.
• Regular working of shifts "on the line" alongside Cooks and Dishwashers is expected.
• Preparation for and oversight and flawless execution of banquets, in coordination with Kitchen Manager and Sales & Catering department.