Executive Sous Chef

Create The Flavor Of Music City

Bring your culinary leadership, creative spark, and passion for exceptional hospitality to Hilton Nashville Green Hills—where elevated dining meets the energy of one of Nashville's most vibrant neighborhoods. Located in the heart of Green Hills, surrounded by acclaimed shopping, local culture, and the unmistakable rhythm of Music City, this is an opportunity to make every plate, banquet, and guest experience unforgettable.

We're looking for a dynamic culinary leader who knows that great food is more than a meal—it's a memory. You'll help drive a profitable, innovative food and beverage operation while inspiring a talented kitchen team to deliver fresh, beautifully presented cuisine and seamless service for restaurant and catering guests alike.

What You'll Bring To The Table

You'll be a hands-on leader with a sharp business mind, a discerning palate, and the ability to bring out the best in people. From seasonal menu development and high-volume production to cost control and mentoring culinary talent, you'll set the tone for a kitchen that is organized, energized, sanitary, and guest-focused.

• Lead daily culinary operations for restaurant dining, banquets, catering, and special events.
• Create and execute seasonal, innovative menus that reflect current culinary trends while delighting Nashville's discerning visitors and locals.
• Assign food preparation, direct production, and ensure every dish meets Hilton-quality standards for flavor, temperature, portioning, and presentation.
• Develop visually compelling plating that makes guests pause before the first bite.
• Recruit, train, schedule, coach, evaluate, and motivate kitchen associates to perform at their best.
• Build a positive, collaborative kitchen culture where associates feel supported, challenged, and proud of their work.
• Partner with front-of-house teams to ensure prompt, polished, and memorable service from the kitchen to the guest.
• Source quality ingredients, supervise food purchasing, and cultivate strong relationships with reliable vendors.
• Monitor deliveries, inventory, storage, receiving, and product rotation to protect quality and minimize waste.
• Maintain thoughtful oversight of wine purchasing and cellar inventory, as applicable.
• Control food, labor, overhead, and menu costs while supporting forecasted budgets and revenue goals.
• Analyze kitchen performance, identify opportunities for improvement, and help ensure a profitable operation.
• Stay aware of local dining trends and competitive offerings in Nashville's exciting culinary scene.
• Inspect refrigerators, storerooms, kitchen areas, and food and beverage outlets to prevent spoilage, overproduction, excessive inventory, and sanitation concerns.
• Maintain equipment and coordinate needed repairs or maintenance to keep operations running smoothly.
• Ensure strict compliance with all food safety, sanitation, hygiene, and Board of Health requirements.
• Maintain open, productive communication with Food and Beverage leadership and departments across the hotel.
• Perform additional duties as requested by the Director of Food and Beverage.

Why This Kitchen Is Different

At Hilton Nashville Green Hills, your work will be part of a guest experience shaped by genuine hospitality, thoughtful details, and the creative spirit that defines Nashville. One day may bring an intimate dinner service; the next may call for a polished banquet, a lively gathering, or a memorable catering event. It's a role for someone who thrives on variety, rises to the occasion, and knows how to lead with both precision and personality.

This is your chance to bring the heat, develop great people, and create the kind of food experiences guests rave about long after the encore.

What Will Help You Succeed

• Culinary degree or BA/BS degree preferred.
• Minimum of five years of food and beverage experience required.
• Several years of progressive culinary management and leadership experience.
• Formal culinary training from a respected culinary school, or a demonstrated record of successfully managing a quality restaurant or comparable food and beverage operation.
• Strong knowledge of culinary standards, menu development, food production, sanitation, purchasing, and kitchen operations.
• Experience managing annual revenue, labor, food cost, and expense budgets preferred.
• A proven ability to develop, mentor, and retain exceptional culinary talent.
• A reputation for creating interesting, well-executed, high-quality menus.
• Excellent communication, listening, comprehension, problem-solving, interpersonal, and time-management skills.
• Confidence leading a diverse team in a fast-paced environment with changing priorities and tight deadlines.
• Adaptability, sound judgment, and an entrepreneurial spirit.

Bring your leadership. Bring your creativity. Bring your appetite for excellence—and help create something extraordinary in Green Hills.