| Job location: |
Nashville, TN United States |
| Requisition code: |
109083 |
| Date posted: |
07/09/10 |
| Job type: |
Full-Time |
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| Job Category: | Restaurant - Food Service
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| Region: | Nashville
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| Job Description: |
Job Responsibilities:
Lead banquet kitchen operations through the Sr Sous Chefs regarding all departmental initiatives. Oversee the daily activities and manage the performance of the culinary staff. Lead the training and developmental initiatives in the conference center culinary operations. Manage food cost, labor productivity and strategic plan according to established guidelines. Create cost cards, recipe cards and photos and catalogues for utilization during taste presentations and sales effort. Ensure that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Participates in the companywide food panel. Create signature banquet or outlet dishes to be presented for the approval of an established panel. Ensure that the kitchen staff performs according to HACCP, OSHA and sanitation guidelines. Interact with guests and Catering management in order to ensure guest satisfaction. Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry. Perform and execute cooking shows for guest audiences. Perform other duties as assigned.
Lead banquet kitchen operations through the Sr Sous Chefs regarding all departmental initiatives. Oversee the daily activities and manage the performance of the culinary staff. Lead the training and developmental initiatives in the conference center culinary operations. Manage food cost, labor productivity and strategic plan according to established guidelines. Create cost cards, recipe cards and photos and catalogues for utilization during taste presentations and sales effort. Ensure that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Participates in the companywide food panel. Create signature banquet or outlet dishes to be presented for the approval of an established panel. Ensure that the kitchen staff performs according to HACCP, OSHA and sanitation guidelines. Interact with guests and Catering management in order to ensure guest satisfaction. Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry. Perform and execute cooking shows for guest audiences. Perform other duties as assigned. |
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| Education, training, experience: |
Education: Culinary school degree or completed apprenticeship required. Experience: Minimum ten years culinary leadership experience with a minimum of five years experience as an Executive Chef required. The ability to lead a culinary team in the creation of contemporary and classic food presentations for up to 5000 guests. The achievement of one or more significant industry awards required. Licenses/Certifications: Food Handler's Certification may be required. Gaylord Entertainment (NYSE:GET) is a leading hospitality and entertainment company based in Nashville, Tenn. which owns and operates industry-leading brands - Gaylord Hotels (www.gaylordhotels.com), a growing number of upscale, meetings-focused resorts, and the Grand Ole Opry (www.opry.com), the weekly showcase of country music's finest performers for over 80 consecutive years. The Company's entertainment brands and properties include the Ryman Auditorium, General Jackson Showboat, Gaylord Springs Golf Links, Wildhorse Saloon, Radisson Hotel Opryland and WSM-AM. For more information about the Company, visit www.gaylordentertainment.com. Gaylord Entertainments promotes a Drug-Free Workplace and is an Equal Opportunity Employer (EOE). |
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