Executive Chef

Inspired by Dolly Parton's epic career and trailblazing spirit, SongTeller Hotel in Nashville is as unique as the global icon herself. Dolly welcomes guests to a place where they can Love Every Moment; it is a place to unplug, to connect with loved ones and to be entertained.

The Executive Chef position provides a unique opportunity for the right individual to coach and lead the pre-opening culinary strategy for Dolly Parton’s SongTeller Hotel featuring 245 rooms, two F&B Entertainment venues, a market, and Dolly Parton’s Museum.  The Executive Chef is the visionary behind the hotel’s culinary identity, responsible for leading all kitchen operations and delivering an inspired dining experience that will be as authentic as Dolly Parton herself. This role oversees menu creation, costing, financial stewardship, kitchen leadership, vendor partnerships, and culinary standards across the property’s food and beverage outlets. This role will be highly rewarding for a leader with a proven history of leading by example, building a collaborative, guest-focused kitchen culture rooted in excellence, creativity, and heart. 

SongTeller Hotel Nashville is more than just a place to rest your head, it's a hub of music, style, and hospitality designed the Dolly-way. Sprinkled with glamour, artistic surprises and a sense of humor - it's an experience as unforgettable as the entertainer herself. SongTeller Hotel celebrates the people, talent and setting of the destination, weaving the local music and culinary scenes together. So come experience the unique charm, and hospitality that could only be created by the iconic hostess herself!

Summary of Essential Functions & Responsibilities

• Lead the culinary direction of the property utilizing your experience and knowledge of food industry trends, classics, and seasonal ingredients to create exciting and innovative menus for all F&B outlets and banquet/catering events.
• Manage Pre-Opening Critical Path process, ensuring milestones are achieved in a timely manner.
• Recruit, interview and train culinary team.
• Oversee all kitchen operations, including food and beverage entertainment venues, market, in-room dining and banquet and catering events.
• Hire, train, and mentor kitchen staff with a focus on excellence, efficiency, and team spirit.
• Maintain the highest standards of food quality, presentation, cleanliness, and safety.
• Collaborate with the F&B and Sales Teams to design seasonal menus and unique guest experiences.
• Manage culinary budgets, food costs, inventory, and vendor relationships.
• Incorporate sustainability practices and local sourcing whenever possible.
• Uphold compliance with health regulations, safety standards, and hotel policies.
• Represent the property at community and media events as needed.
• Meet culinary financial objectives through forecasting, preparing annual budgets, utilizing costed schedules/schedule tools, analyzing variances and initiating corrective actions.
• Utilize Crunchtime software to build costed menus and recipes, complete food inventories, evaluate food costs and revise menus as needed.
• Ensure all menu items are prepared and presented according to established recipes and property brand standards.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and ensure compliance with all Herschend Enterprises safety program standards.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
• Educate and train hosts in compliance with property brand standards, service behaviors, and governmental regulations.
• Ensure hosts have the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Investigate, resolve, respond to guest needs, inquiries, comments and/or problems to ensure a quality guest experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Perform Manager-on-Duty functions and shifts as assigned.

This job description is not an “all-inclusive’ list of the duties and responsibilities of this position or of the skills and abilities required to perform this position.

Qualifications

• Seven or more (7 ) years of progressive culinary leadership experience, preferably in upscale, lifestyle or luxury hotel setting.
• Proven experience leading large-scale operations with multiple F&B outlets, banquets, and high-volume service.
• Formal culinary training from an accredited institution preferred.
• Deep knowledge of Southern cuisine and modern American cooking techniques.
• Proven leadership skills, problem solving, team building, communication and organizational skills.
• Passion for creating memorable dining experiences and fostering a positive kitchen culture.
• Flexibility to work evenings, weekends, and holidays as needed.
• Opening hotel experience preferred.
• Proficient knowledge of Microsoft Office, Micros POS System, Hotel Effectiveness, Crunchtime or other food and beverage recipe, inventory management and ordering software.