Chef De Cuisine

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city's most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

Loews Nashville Hotel at Vanderbilt Plaza is proud to announce we've been named to the 2025 TopWorkplaces list! If you're looking for a work environment that is genuinely Nashville, and soulfully inspired the Loews Nashville Hotel at Vanderbilt Plaza on West End is the perfect place for you!

Join our family of team members to be a part of a dynamic work culture and enjoy these amazing at work perks:

• Competitive health & wellness benefits, 401(k) & company match

• Paid Sick Days, Holidays and Vacation after 6 months of employment, Paid Bereavement

• Pet Insurance and Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

• Free onsite parking and discounted bus passes

• Complimentary meals

• Community volunteer opportunities

• Team Member Hotel Rates, other discounts, perks and more

The Chef de Cuisine position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar and room service. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for all Kitchen food ordering, production, holding and storage. Additional responsibilities include selection, training, scheduling of all Kitchen team members.

Essential Functions and Responsibilities

• Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change. Assist in off premise and media relation events

• Develop new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility

• Oversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Regularly inspect the quality and quantity of food items for all meal periods.

• Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner

• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Supportive Functions and Responsibilities

• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards

• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy

• Maintains cleanliness and excellent condition of equipment and work area

• Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures

• Complies with hotel standards, policies and rules. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards.

Qualifications

• Excellent culinary skills and knowledge of food productions techniques

• Knowledge of current market trends and techniques

• Thorough knowledge and understanding of Food Service Sanitation Standards

• Thorough knowledge and understanding of kitchen equipment use and operation

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds

• Outstanding management, organizational, communication and leadership skills

• Ability to speak, read and write English

• Ability to work flexible schedule to include weekends and holidays

Experience:

• Five years experience in quality food production, in an upscale hotel or freestanding restaurant, preferred

• Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses and Certificates:

• ACF certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience, preferred