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Posted: Friday, March 2, 2018 12:09 AM


Company Name: Vanderbilt University

Job Function: Chef / Sous Chef / Chef de Cuisine
Job Type: Full-Time
Job Duration: Indefinite
Min Experience: 3-5 Years
Required Travel: None

Vanderbilt Catering & Events serves as the all-inclusive campus catering option. Whether your event is big or small, fancy or casual, 500 people or just five, Vanderbilt Catering & Events can prepare a custom menu for your event ranging from snacks and beverages to a seated, multi-course dinner.
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Skill Specifications:
· Comprehensive knowledge of culinary techniques with food production in catering operations and knowledge of healthy, local, modern foods. This includes knowledge of vegetarian/vegan and current food trends.
· Recipe and menu development with the ability to be creative and flexible in meeting the needs of our diverse and demanding customer base.
· Costing and cost control methods, and experience in forecasting budgets and analyzing P&L spreadsheets.
· Kitchen management with strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers.
· Ability to train staff on correct culinary techniques as it relates to a professional kitchen to maintain high quality and service standards.
· Computer experience in Microsoft Word, Excel needed. Experience in CaterEase and Kronos (timekeeping) desired.
· Servsafe Certification.

Major Duties and Responsibilities:
· Be a hands-on, working chef, this position is 50% administrative and 50% hands-on.
· Oversee kitchen activities, including food preparation, food presentation, and food portioning, kitchen organization and sanitation.
· Creative and inspired menu writing and development.
· Coordinate training and professional development of kitchen staff.
· Supervise and train staff in the preparation and presentation of plated, buffet, and reception foods.
· Supervise and train staff in proper food handling, kitchen sanitation, and safety and federal, local and state health code compliance.
· Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
· Coordinate activities of one or more functions to effect unity and efficiency of the operation.
· Select recipes and cost out food to achieve the necessary profit margins.
· Monitor inventory levels to determine when to reorder/requisition.
· Monitor distribution systems of supplies, materials, equipment, services, etc. to determine if delivered/available when required.
· Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas.
· Coordinate and perform inventories.
· Manage and utilize the menu/recipe/ingredient/event planning system.
· Manage equipment and facilities maintenance, and requisition services as needed.
· Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field.
· Supervisor hourly union staff and follow CBA guidelines.

Salary: up to $78,000.00
Benefits: Full relocation and extensive benefits package

For more information about benefits visit: 2018-Benefits-Overview_Future-Employees.pdf
For more information about the company visit:

Complete the form below if you are interested in this position.

Job Requirements
Minimum Qualifications:
· A Culinary Arts degree from an accrediting culinary institution or qualifying apprenticeship program.
· Experience and comprehensive knowledge of culinary techniques in food production for high-end catering operations.
· Minimum of 3 years management experience in a high volume production kitchen.
· Minimum of 5 years of progressive supervisory experience.
· Off-premise catering experience.
· Kitchen management with strong supervision and leadership skills.
· Demonstrated skills in planning and execution of conferences services and special events for groups from 1-to 500+.
· Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed.

Contact Person:
Erika Sarcinelli
Phone: 8579918764
Email Address:

• Location: Nashville, Nashville, Tennesse

• Post ID: 34819562 nashville is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018