About Us

The JW Marriott Nashville Hotel offers the ideal location for leisure, business and meeting guests in the heart of downtown Nashville, adjacent to the state-of-the-art Music City Center. The first-to-market JW Marriott property includes 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The 33-story hotel features 50,000 square feet of indoor function space, an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline, Bourbon Steak by Michael Mina, as well as a 15,000 square foot event lawn.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 201 8th Ave. South, Nashville, TN. To learn more, visit the official JW Marriott Nashville website or follow the hotel on social media via Facebook , Instagram and Twitter .

Position Summary

Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas

Responsibilities:

• Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
• Ensure all stations are properly set prior to service and make the necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
• Assume Chef de Cuisine and Sous Chef responsibilities during absence
  

Qualifications:

• A minimum of three (3) years of culinary/pastry experience in a professional kitchen
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent
• Culinary or apprenticeship program preferred

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