Sr Sous Chef- Stompin' Grounds Restaurant

About Us

The JW Marriott Nashville Hotel offers the ideal location for leisure, business and meeting guests in the heart of downtown Nashville, adjacent to the state-of-the-art Music City Center. The first-to-market JW Marriott property includes 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The 33-story hotel features 50,000 square feet of indoor function space, an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline, Bourbon Steak by Michael Mina, as well as a 15,000 square foot event lawn.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 201 8th Ave. South, Nashville, TN. To learn more, visit the official JW Marriott Nashville website or follow the hotel on social media via Facebook, Instagram and Twitter.

Position Summary

Stompin' Grounds is Modern American cuisine built on the freshest local ingredients, from breakfast through bedtime. The Stompin’ Grounds Sous Chef is responsible for assisting the Chef de Cuisine with the day-to-day running of the restaurant and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

Responsibilities:

• Oversee production and assist with the preparation of food
• Create and revise all basic recipes with the Chef de Cuisine
• Act as liaison with restaurant management and serving staff
• Monitor occupancy forecasts to minimize waste and spoilage
• Arrange and organize culinary staff for outside catering and buffet attendance
• Provide recipes, training, and experience to all staff to adhere to the quality standards of the department
• Ensure all stations are properly set prior to service and make the necessary corrections if needed
• Ensure food is handled, processed, and stored in accordance with HACCP Program
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
• Schedule labor force and assign work for efficient use of equipment and personnel
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships
• Perform additional duties and projects as assigned

Qualifications:

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• A minimum of two (two) years’ experience in a culinary management role at a relevant luxury establishment
• Display consistent attention to detail and follow through of all restaurant policies
• Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners
• Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property

Education:

• High School diploma or equivalent
• Culinary degree or full apprenticeship completion preferred