Chef Tournant (Rounds Chef)

Company Name:
Omni Hotels
Chef Tournant (Rounds Chef) - (25469)
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Job Title
Chef Tournant (Rounds Chef)
Nashville Hotel - Nashville, TN 37201 US (Primary)
Omni Hotel Overview
Nashville Hotel
The Omni Nashville Hotel was specially created to be an authentic expression of Nashville's vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city's distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.
The Omni Nashville Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match.
Job Description
Summary:The Chef Tournant (Rounds Chef) is a sous chef responsible for supporting the efficient and effective production of the outlet and banquet kitchens.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Assist in all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.
Control food safety and sanitation with in the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.
Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity.
Oversees and participates in food production.
Able to expedite and perform all station or line cook functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on mise en plas and checks each station for completion and quality prior to service.
Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
Responds to shift coverage either morning breakfast cook or restaurant line when needed.
To provide technical and administrative assistance to the outlet and banquet Chef and ensure efficient, effective operation of the kitchen and food production.
This is a rotating sous chef position within banquets and all F&B outlets.
Job Requirements
Candidate is required to have at least 2 years previous culinary leadership experience in a high volume, full service Kitchen.
Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
Excellent written and verbal communication skills as well as organizational skills.
Candidate must be creative and up to speed on new concepts and food trends.
Computer literate and detail orientated is a must.
Must have basic mathematical skills and be able to create and understand financial reports.
Must be able to work a flexible schedule to include weekends and holidays.
College education and/or culinary degree preferred.
Serve Safe certified food manager.
Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Job Type
Job Classification
Culinary, Food & Beverage, Restaurant Operations

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