Banquet Executive Sous Chef — Culinary Leadership

A leading hotel chain in Nashville is seeking an Executive Sous Chef for the Banquet kitchen. The role involves managing personnel, overseeing food preparation, and maintaining strict food costing and hygiene standards. Candidates should have 3-5 years in a supervisory position with strong experience in kitchen operations and food safety certification. Benefits include medical, dental, 401(k) matching, and paid time off. Salary is between $100,000 and $110,000 annually. #J-18808-Ljbffr Hyatt