Top 9 Dining director Jobs in Chattanooga Tn

Sous Chef
The Chattanooga Marriott Downtown - Defoor Hospitality Group —Chattanooga, TN
- From $55,000 a year
- 8 hour shift
- CPR Certification
- Culinary experience
- ServSafe
- Health insurance
- Dental insurance
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Executive Chef/Food and Beverage Director
DoubleTree By Hilton Hotel Chattanooga Downtown —Chattanooga, TN
- $80,000 - $85,000 a year
- Full-time
- Hotel
- US work authorization
- Senior level
- Paid holidays
- Health insurance
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Sous Chef
DoubleTree By Hilton Hotel Chattanooga Downtown —Chattanooga, TN
- $50,000 - $54,000 a year
- Full-time
- Cooking
- Mid-level
- Hotel
- Paid holidays
- Health insurance
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Chef
Tennessee Valley Railroad Museum —Chattanooga, TN
- $23 - $28 an hour
- Overtime
- Hospitality
- ServSafe
- Mid-level
- Dental insurance
- Paid time off
Quick Apply
5d
Food Service Director
Healthcare Services Group, Inc. —South Pittsburg, TN
- Full-time
- Computer literacy
- Cooking
- Mid-level
- Employee stock purchase plan
- Paid holidays
Sous Chef
Marriott Chattanooga —Chattanooga, TN
- Weekends as needed
- CPR Certification
- ServSafe
- Computer literacy
Quick Apply

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Food Services Director - Certified Dietary Manager
Life Care Center of Hixson —Chattanooga, TN
Must maintain an active certification in good standing throughout employment. Current certification as a Certified Dietary Manager in applicable State.
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1d
Food Service Director
Healthcare Services Group, Inc. —South Pittsburg, TN
Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). Represent HCSG positively through courteous and cooperative…

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Hospitality Lead
Bojangles —Delaware, OH
Completed training and certification for all positions. Join us to learn valuable management skills and enjoy fantastic perks such as paid time off, health…
$44,000 - $52,000 a year
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Food Service Manager
Aramark —Marion, OH
The manager ensures menus meet nutritional requirements and that all food service activities follow facility, state, and federal regulations.
$58,500 - $62,000 a year

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dining director jobs near chattanooga tn

Sous Chef

The Chattanooga Marriott Downtown - Defoor Hospitality Group
Chattanooga, TN

Quick Apply

Job Details

Full-time
From $55,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching
Referral program

Qualifications

Kitchen health and safety standards
Computer operation
CPR Certification
Staff supervision
Culinary experience
ServSafe
Team leadership
Writing skills
English
Food safety sanitizing procedures
Commercial kitchen cleaning
Desktop applications
Leading team collaboration initiatives
Managing kitchen staff
Productivity software

Full Job Description

Job Summary:

The Sous Chef is responsible for assisting the Director of Food and Beverage in overseeing daily kitchen operations and ensuring the highest standards of food quality, presentation, and sanitation. As the second-in-command of the culinary team, the Sous Chef helps lead kitchen staff, supports menu execution, and ensures efficient kitchen operations that contribute to an exceptional dining experience for guests.

*Salary posted is a starting rate and is negotiable based upon experience*

Duties/Responsibilities:

Assist the Director of Food and Beverage in planning, preparing, and executing menu items for all dining outlets, events, and banquet functions.
Ensure all food is prepared and presented according to established quality, taste, and presentation standards.
Supervise and coordinate the activities of kitchen staff during food preparation and service.
Step in for the Director of F&B when necessary to oversee kitchen operations and direct food preparation.
Assist with training, mentoring, and evaluating culinary team members.
Help develop and maintain staff schedules to ensure proper coverage for kitchen operations.
Monitor food preparation to ensure timely service and consistency.
Maintain proper food handling, sanitation, and safety procedures in accordance with health department regulations and company standards.
Assist with ordering, receiving, and inventory management of food and kitchen supplies.
Monitor product usage and help control food costs, waste, and inventory levels.
Address and resolve operational challenges in a professional and timely manner.
Coordinate with the banquet, events, and front-of-house teams to ensure seamless execution of meetings, conferences, weddings, and special events.
Oversee preparation and plating for large-scale banquet functions, ensuring quality, consistency, and presentation standards are maintained.
Maintain a clean, organized, and safe kitchen environment.
Foster a positive, respectful, and team-oriented work environment.
Collaborate with other hotel departments to support overall guest satisfaction and operational success.
Follows up and maintains food cost controls, methods, and procedures.
Adhere and maintain all Health Department rules and regulations.
Adhere to brand specific standards.
Must be responsible for security of guests, fellow employees and hotel assets.
Must be CPR certified and ServSafe certified
Must perform any other required duties as requested by the General Manager, Director of Food and Beverage, Food and Beverage Manager, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
Immediately reports all guest issues to the Manager on Duty
Assures that all associates are always in proper uniform

Required Skills/Abilities:

Ability to lead, direct, and work with people.
Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen.
Must be able to communicate effectively by writing, telephone and personal meeting situations.
Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.
Must be well organized and take initiative.
Must be outgoing, honest and work well with others.
Must be an example and manage all associates in a firm and fair manner
Proficiency with kitchen management systems, inventory software, and basic computer programs (such as Microsoft Office).

Education and Experience:

Culinary Degree or equivalent training/experience preferred.
At least 3 years’ experience in a prior kitchen leadership role

Supervisory Responsibilities:

Responsible for managing all kitchen and food staff
Ability to lead, direct and work with people.
Must manage all associates in a firm and fair manner

Physical Requirements:

Stand/walk on feet for extended periods of time and work in a restrictive space/environment.
Must have eyesight enabling vision both near and far.
Finger dexterity to type, to write, and work on a computer.
Must speak in a clear, understandable voice and hear at a basic level, and understand English.
Must be able to bend, stretch arms overhead and lift and/or carry up to 50 pounds.
Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and noise.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Referral program
Vision insurance

Shift:

8 hour shift

Experience:

Culinary experience: 1 year (Preferred)

Work Location: In person

Quick Apply

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dining director jobs in chattanooga tn

Sous Chef

Executive Chef/Food and Beverage Director

Sous Chef

Chef

Food Service Director

Sous Chef

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