THE HARPETH HOTEL

The Harpeth Franklin Downtown, Curio Collection by Hilton, is located in the heart of Historic Franklin, just minutes from Nashville. Situated in the cornerstone of Franklin, discover boutique and antique shopping, one-of-a-kind restaurants, live music and historical landmarks, right on our doorstep. The Harpeth is located a short distance to the Cool Springs business district, home of Nissan North American Headquarters, MARS Petcare, Schneider Electric and countless more.

The Harpeth offers 119 elegantly appointed guest rooms, with views of historic Franklin or a tranquil courtyard. Enjoy our 55-inch HDTVs, TVs, in-room coffee, WiFi, flexible workspace, robes, slippers, oversized bathrooms, and closets. For events, the Harpeth offers over 5,000 square feet of inspired event space, many with natural light. Grab a hand-crafted cocktail at 1799 bar and experience the best is southern cuisine at 1799 restaurant.

If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of history and a small-town vibe, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let’s talk!  Click to learn more about what makes the Harpeth Hotel a one-of-a-kind experience in the Nashville area.

THE ROLE

The Harpeth Hotel in historic downtown Franklin is looking for an Executive Sous Chef to join our team in providing quality meals for our guests! This is a salaried position. Our Sous Chef will create innovative plates for both of our on-site full service restaurants along with our Banquet & Catering program. We offer medical, dental, vision benefits and more for full-time team members.

POSITION PROFILE:

• Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Perform Manager-on-Duty functions and shifts as assigned.

DESIRED SKILLS AND QUALIFICATIONS:

Education: Two to four-year college degree or equivalent education/experience.

Experience: A minimum of five years’ sales experience in a related position. Hotel sales experience preferred.

Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect the Foundation Image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Communicate information and hotel services to management, staff and guests.

BENEFITS PACKAGE

• Competitive Salary

• Daily Pay!

• Team Member Hotel Discount Program

• Uniforms Provided for most positions

• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options

• Paid PTO

• 401k with employer match

• Food and Beverage Discounts

• Tuition Reimbursement

Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.