The Executive Chef is the guiding force behind the culinary mission of the restaurant. The Executive Chef creates a culture to serve and execute in order to attract, hire, and retain the best talent. To be successful, the Executive Chef's knowledge, dedication, and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. Being hands-on and training your team is one of the most important pieces of the role. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, implementing efficiencies wherever possible. The menu of a successful food and beverage program is a work in progress, rooted in strong signature dishes based on market, regional, and seasonal ingredients and reflective of relationships the Executive Chef develops with the region's best suppliers. This role will work on the property at our new DoubleTree by Hilton Clarksville Riverview located in Clarksville, TN. Responsibilities: • Evaluates local tastes and develops recipes to reflect and enhance local character and interest. • Meets and exceeds each guest's highest expectations for delivery, presentation and taste. • Cultivates a following of regulars. • Professionally develops relationships with regional suppliers and maximizes use of regional ingredients. • Familiar with regionally available ingredients, varieties, seasons, etc. • Professionally develops relationships with regional and national chefs. • Professionally develops a management team. • Professionally develops kitchen line and utility staff. • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. • Develops and oversees processes for kitchen organization, cleanliness, and • maintenance. • Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance. • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. • Writes weekly kitchen schedules to ensure sufficient staffing for each meal period. • Generates documents for all HR actions for the BOH team and delivers completed documents to HR. • Administers all BOH management and employee reviews. • Controls costs by monitoring and evaluating food, labor and operating expenses. • Meets with vendors to purchase new items and explores the best pricing. • Constantly seeks improvement in self, staff, and restaurant. • Reads guest surveys and adjusts accordingly as issues arise. • Assist Events Dept. with winning business, providing service, and driving revenue. • Works closely with the Sales and Marketing team to market the restaurant brand through various media channels. • Is current and comfortable with utilizing social media platforms to promote and benefit the property. Qualifications: • Advanced knowledge of the food and beverage industry. • Demonstrated exceptional mastery of recipes, techniques and ingredients. • Previous press and media exposure experience is a plus. • Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software. • Must pass a background check. • Hospitality experience preferred. • Must be eligible to work in the USA. Compensation: $80,000 + Bonus

• Evaluates local tastes and develops recipes to reflect and enhance local character and interest. • Meets and exceeds each guest's highest expectations for delivery, presentation and taste. • Cultivates a following of regulars. • Professionally develops relationships with regional suppliers and maximizes use of regional ingredients. • Familiar with regionally available ingredients, varieties, seasons, etc. • Professionally develops relationships with regional and national chefs. • Professionally develops a management team. • Professionally develops kitchen line and utility staff. • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. • Develops and oversees processes for kitchen organization, cleanliness, and • maintenance. • Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance. • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. • Writes weekly kitchen schedules to ensure sufficient staffing for each meal period. • Generates documents for all HR actions for the BOH team and delivers completed documents to HR. • Administers all BOH management and employee reviews. • Controls costs by monitoring and evaluating food, labor and operating expenses. • Meets with vendors to purchase new items and explores the best pricing. • Constantly seeks improvement in self, staff, and restaurant. • Reads guest surveys and adjusts accordingly as issues arise. • Assist Events Dept. with winning business, providing service, and driving revenue. • Works closely with the Sales and Marketing team to market the restaurant brand through various media channels. • Is current and comfortable with utilizing social media platforms to promote and benefit the property.