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Che Westin Nashville

7 jobs near Columbus, OH

CHE WESTIN NASHVILLE LLC

Executive Sous Chef

Nashville, TN · On-site

$62K - $80K/yr

At The Westin Nashville, we believe that exceptional dining is an essential part of every guest's well-being. As our Executive Sous Chef , you will play a key leadership role in creating memorable ...

CHE WESTIN NASHVILLE LLC

Engineer II

Nashville, TN · On-site

$22/hr

At The Westin Nashville, every exceptional guest experience is supported by a team dedicated to maintaining a safe, comfortable, and beautifully maintained environment. As an Engineer 2 , you'll play ...

Executive Sous Chef

CHE WESTIN NASHVILLE LLC

Nashville, TN • On-site

$62K - $80K/yr

Full-time

Re-posted 14 days ago

Job description

OVERVIEW:

At The Westin Nashville, we believe that exceptional dining is an essential part of every guest's well-being. As our Executive Sous Chef, you will play a key leadership role in creating memorable culinary experiences by overseeing the daily operations of our outlet kitchens, banquet kitchens, and associate culinary experience while inspiring a talented team of culinary professionals.

Partnering closely with the Executive Chef, you will foster a positive, collaborative work environment that supports team development, operational excellence, and the highest standards of food safety and sanitation. With a focus on innovation, efficiency, guest satisfaction, and financial stewardship, you will help deliver exceptional culinary experiences while supporting the overall success of the hotel.

If you are a passionate culinary leader who thrives in a dynamic, fast-paced environment and is committed to developing people, elevating quality, and creating experiences that leave guests feeling better than when they arrived, we'd love to welcome you to The Westin Nashville team.

THE POSSIBILITIES:

Have you ever had a job where you left better than you started? That’s life at The Westin Nashville where more than half of associates move into second, third, or more roles with us. Where most companies measure performance, we also measure and reward potential. Career Development is not just a buzz word, it’s our way of doing business. And career development doesn’t stop at the door. Millions have found a lifetime of opportunity and growth in the hospitality industry. Who knows, before you know it you are managing your own hotel/restaurant or owning it. Whether you stay with us, or grow beyond us, your leader will be right there with you, cheering you on.

Now, we also know you are more than just the sum of what you do at work. That’s why when it comes to benefits and perks, we think about the whole person, the total you, and offer benefits which are flexible and able to meet your individual needs.

Some reasons people really like working here:

  • Parking: Full-Time associates – FREE
  • Associate Meals – FREE
  • Our Associates get Travel Discounts on hotels at nearly 8,000 Marriott properties worldwide including rooms and meals
  • Discounts on Rental Cars, other popular hotels, and hotel alternatives
  • Discounts on tickets to concerts, Theme Parks, and other attractions
  • Discounts on Car and Computer Purchases
  • But you don’t need to go anywhere to have a great time. We host Associate Recognition events, celebrations, and parties year-round.

ESSENTIAL FUNCTIONS:

  • Lead the daily operations of the hotel's culinary team, overseeing outlet kitchens, banquet kitchens, and the associate cafeteria to ensure exceptional food quality, consistency, and service.
  • Partner with the Executive Chef to execute the culinary vision, support menu development, and drive operational excellence across all food production areas.
  • Supervise, coach, mentor, and develop culinary associates, fostering a positive, inclusive culture focused on engagement, accountability, and professional growth.
  • Lead by example by actively participating in food preparation, production, and service while ensuring all recipes, presentation standards, and quality expectations are consistently achieved.
  • Monitor kitchen operations to ensure compliance with Marriott and Westin brand standards, food safety and sanitation requirements, and all applicable local, state, and federal regulations.
  • Maintain high standards of cleanliness, organization, and safety throughout all kitchen operations.
  • Collaborate with culinary and hotel leadership to forecast production needs, manage labor and scheduling, control food costs, and achieve departmental financial objectives.
  • Review product quality, inventory, and purchasing needs to maximize operational efficiency while minimizing waste.
  • Build strong relationships with guests and associates by responding to feedback, resolving concerns, and continuously improving the overall dining experience.
  • Support recruiting, onboarding, training, performance management, recognition, and corrective action processes in accordance with company policies and procedures.
  • Analyze operational performance, identify opportunities for improvement, and implement solutions that enhance guest satisfaction, associate engagement, and business results.
  • Participate in daily stand-up meetings, banquet event planning meetings, department meetings, and other operational discussions to ensure effective communication and successful execution of hotel events and services.
  • Perform other duties as assigned to support the success of the Culinary team and the overall operation of The Westin Nashville.

We are committed to Diversity, Equity, and Inclusion. It starts with a culture of acceptance and continues with the hard work of going beyond lip service. It includes outreach and education, and most importantly action. You can feel proud to know you are joining a company which understands the importance of its responsibility and the decisions we make have been and will continue to be the greater environmental and societal impact in mind.

OTHER:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled mandatory training sessions and meetings is required.

Upon employment, all employees are required to fully comply with policies and procedures for the safe and effective operation of the hotel’s facilities.
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.

FSLA: Exempt

Reports To: Executive Chef

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