Sous Chef

We are seeking an experienced, hands-on Sous Chef to help lead a high-volume culinary operation in Nashville. This opportunity is ideal for a strong kitchen leader who thrives in a fast-paced environment and combines culinary knowledge with operational discipline, financial awareness, and a commitment to developing great teams.

The Sous Chef will support day-to-day kitchen operations, helping oversee food quality, team performance, scheduling, cost management, cleanliness, and execution while creating a consistent and memorable guest experience.

Key Responsibilities:

• Support daily culinary operations in a high-volume restaurant environment.


• Lead shifts, coordinate schedules, and manage real-time operational priorities.


• Maintain high standards for food quality, consistency, presentation, and cleanliness.


• Coach, train, and develop culinary team members.


• Monitor labor, operating costs, and overall kitchen performance.


• Ensure smooth execution during high-volume service periods.


• Respond quickly and professionally to changing operational needs.


• Identify opportunities to improve efficiency, execution, and the guest experience.

Skills/Qualifications:

• 2+ years of restaurant management experience in a high-volume operation.


• Strong culinary knowledge with an understanding of ingredients, flavors, and food preparation.


• Demonstrated ability to lead, coach, and develop restaurant teams.


• Working knowledge of restaurant financials, labor management, scheduling, and operational controls.


• Strong communication, organization, and decision-making skills.


• Calm, adaptable, and solutions-focused in a fast-paced environment.

Compensation:

• $65,000 to $85,000 base salary plus bonus and full compliment of benefits

Due to the high volume of applications received, only qualified applicants will be contacted.