Jr Sous Chef
1. Our Brand Mission & Culture –
Nestled in Nashville’s heart since 1910, “the Hermitage Hotel”—Nashville’s original million‑dollar landmark and the storied backdrop of generations of gatherings—continues to uphold its timeless motto: “Meet me at The Hermitage.” A National Historic Landmark since 2020, our iconic Beaux Arts architecture connects history and modern luxury under one welcoming roof.
Guided by Our Mission—our commitment to exceptional hospitality through highly personalized service delivered by exceptional staff—and shaped by six core values, we set the gold standard across luxury hospitality:
- Excellence – we continually raise the bar, surprising and delighting guests with poise and polish.
- Accountability – we take ownership of our goals, informed decisions, and guest satisfaction.
- Integrity – we act with consistent character, in every interaction, whether seen or unseen.
- Teamwork – we support one another in service, honesty, and respect, attending thoughtfully to every guest and teammate.
- Tradition – we honor the hotel’s legacy by ensuring our historic reputation grows brighter.
- Community – we are invested in Nashville’s well-being and continue our role in civic enrichment.
Our century‑plus evolution includes a respectful 2021–2022 restoration that refreshed our 122 suites while preserving arresting features like the marble lobby and stained-glass ceiling—alongside the debut of refined dining experiences shaped by Michelin-starred Chef Jean-Georges Vongerichten.
Why you'll thrive here:
When you join us, you become part of a team committed to preserving a cherished landmark and shaping its future—offering competitive wages, comprehensive benefits, and a professionally rewarding environment where growth, collaboration, and pride in legacy go hand in hand.
2. Position Overview
As the Junior Sous Chef at The Hermitage Hotel, you support the execution of a refined, world-class culinary program grounded in As the Junior Sous Chef at The Hermitage Hotel, you support the execution of a refined, world-class culinary program grounded in precision, consistency, and elevated service. Working alongside culinary leadership, you help bring to life the philosophy of globally recognized Michelin-starred chef Jean-Georges Vongerichten through seasonal ingredients, technical excellence, and thoughtful presentation within this iconic Beaux-Arts landmark. You will ensure each dish is executed with discipline, care, and consistency, contributing to an exceptional and memorable dining experience.
3. Key Responsibilities
Culinary Execution & Operational Excellence
- Support daily kitchen operations across all outlets, ensuring mise en place, station readiness, and execution meet exacting presentation and timing standards.
- Execute dishes with precision, consistency, and adherence to standardized recipes, plating guides, and portion controls.
- Maintain strict organization and cleanliness of assigned stations, ensuring readiness for all service periods.
- Assist in the preparation and execution of seasonal menus, contributing to flavor development, technique refinement, and plating accuracy.
- Ensure all food leaving the kitchen meets luxury standards for temperature, texture, seasoning, and visual presentation.
Quality Control, Training & Team Support
- Support Sous Chef and Executive Chef in maintaining consistent quality control across all dishes during service.
- Assist in training and guiding line cooks and junior team members on proper techniques, kitchen standards, and expectations.
- Reinforce discipline in timing, communication, and station accountability during service.
- Participate in tastings and pre-service briefings to ensure alignment on flavor profiles, presentation, and execution standards.
- Model professionalism, composure, and teamwork in all service environments, including high-volume and VIP service.
Service, Collaboration & Guest Experience
- Execute service with urgency, precision, and calm composure, ensuring seamless coordination with front-of-house teams.
- Collaborate with culinary leadership and service teams to ensure alignment between kitchen execution and guest experience.
- Support banquet, event, and high-profile service with accuracy, timing discipline, and consistency under pressure.
- Maintain awareness of guest preferences, dietary needs, and special requests, ensuring proper execution without error.
- Contribute to a culture of excellence, accountability, and continuous improvement across the culinary team.
Safety, Sanitation & Financial Awareness
- Maintain strict adherence to HACCP, ServSafe, and all food safety and sanitation protocols.
- Ensure proper food handling, labeling, storage, and rotation procedures are consistently followed.
- Support inventory management, waste reduction, and proper utilization of ingredients.
- Assist in maintaining cost control through portion accuracy, yield awareness, and disciplined execution.
4. Qualifications & Requirements
Essential Experience & Expertise
- 3–4 years of progressive culinary experience, preferably within luxury hotels, fine dining, or Michelin-influenced kitchens.
- Culinary degree or formal training preferred (Culinary Arts or related discipline).
- Strong foundational knowledge of classical cooking techniques and modern culinary execution.
- Proven ability to execute recipes with precision, consistency, and attention to detail.
- Understanding of kitchen operations, station management, and service flow.
- ServSafe certification (or equivalent) required; HACCP knowledge preferred.
- Ability to work efficiently in high-pressure, fast-paced environments without compromising quality.
- Flexibility to work mornings, evenings, weekends, holidays, and extended hours as needed.
- Must be at least 18 years old.
Professional & Behavioral Competencies
- Technical Precision: Executes dishes with exact adherence to recipe, plating, and timing standards.
- Attention to Detail: Maintains consistency in presentation, seasoning, and portion control.
- Composure Under Pressure: Performs calmly and efficiently during peak service and high-demand periods.
- Discipline & Accountability: Takes ownership of station performance and follows through on all responsibilities.
- Collaboration: Works seamlessly with culinary and service teams to ensure a cohesive guest experience.
- Learning Agility: Demonstrates curiosity and commitment to developing advanced culinary skills.
- Communication: Maintains clear, concise, and professional communication in the kitchen.
- Adaptability: Responds effectively to changing service demands and kitchen priorities.
- Professional Presence: Upholds the standards and expectations of a luxury culinary environment at all times.
Preferred Credentials
- Experience in Michelin-starred or Forbes Five-Star environments.
- Exposure to high-volume luxury service, tasting menus, or multi-course fine dining.
- Strong knife skills and proficiency across multiple stations (hot line, garde manger, or pastry exposure).
- Demonstrated commitment to culinary growth and long-term development within fine dining.
5. Why This Role Shines at The Hermitage Hotel
At The Hermitage Hotel, culinary execution is more than technique, it is a reflection of legacy, precision, and care. As Junior Sous Chef, you contribute directly to a standard of excellence that has defined this historic property for over 115 years. Working alongside a world-class culinary team under the influence of Jean-Georges Vongerichten, you refine your craft within an environment where discipline meets artistry. Here, every detail matters, every plate tells a story, and every service is an opportunity to define the future of luxury dining.
6. Benefits
At The Hermitage Hotel, we value our team members and offer a comprehensive benefits package to support your well-being and professional growth for Full Time Employees:
- Health & Wellness: Affordable health, dental, and vision insurance, with options to extend coverage to spouses, children, or domestic partners.
- Financial Security: Company-provided life insurance and a 401(k) plan with a 3% annual match.
- Work-Life Balance: Paid time off starting at 15 days per year after initial 90 day probationary period, increasing with tenure up to 30 days per year.
- Employee Support: Access to mental and behavioral health services, telehealth consultations, and an employee assistance program.
- Additional Perks: Complimentary meals in the employee cafeteria, subsidized on-site parking, and generous discounts at our retail and restaurant outlets.
- Professional Development: Ongoing education support, including industry training.
- Exclusive Rates: Special hotel rates for employees and discounted rates for friends and family.
7. Schedule:
· Must be available for Weekends/ Holidays
· Morning/Day/Night Shifts
· Shift Length 8(+) Hours
· Full Time range up to 32-40(+) Hours per week
· Location: In Person
8. Compensation
· Starting salary based upon experience
· Paid Biweekly
NOTICE
It is the policy of The Hermitage Hotel to employ the most qualified individuals. Promotion from within will be given priority whenever possible thus providing for growth, advancement, and increased responsibility for employees. All candidates are required to pass a pre-employment drug screen and criminal background check prior to beginning employment.
EQUAL OPPORTUNITY EMPLOYER
The Hermitage Hotel is an equal opportunity employer and does not discriminate against associates or job applicants on the basis of race, religion, color, sex, age, national origin, disability, veteran status, or any other condition protected by applicable state and federal laws, except where a bona fide occupational qualification applies.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Experience:
- Culinary: 3 years (Required)
Work Location: In person
