Culinary Lead: Menu Design & Kitchen Operations

Vanderbilt University; Nashville (TN); On-site; USD 40,000 - 60,000; Full time

Job summary

A prestigious academic institution in Nashville is seeking a Sous Chef to lead kitchen operations and ensure high food quality and safety standards. The role includes supervising staff, managing inventory, and ensuring adherence to health regulations. Qualified candidates will have significant culinary experience, preferably in a management role, and must possess excellent leadership and communication skills. The ability to foster a positive team environment while adhering to budgetary guidelines is essential for success in this dynamic position.

Qualifications

• Three years of experience in the food and beverage industry is preferred.
• One year of experience in a culinary management role is preferred.
• ServSafe Manager certification within 30 days of hire is required.

Responsibilities

• Oversee kitchen operations including food prep, presentation, and sanitation.
• Supervise staff and manage work schedules.
• Train culinary staff on menu execution and cooking techniques.

Skills

Leadership

Culinary Skills

Communication

Time Management

Organizational Skills

Inventory Management

Food Safety

Education

High school diploma or GED

Associate’s degree in Culinary Arts

Tools

Microsoft Office

Job description

A prestigious academic institution in Nashville is seeking a Sous Chef to lead kitchen operations and ensure high food quality and safety standards. The role includes supervising staff, managing inventory, and ensuring adherence to health regulations. Qualified candidates will have significant culinary experience, preferably in a management role, and must possess excellent leadership and communication skills. The ability to foster a positive team environment while adhering to budgetary guidelines is essential for success in this dynamic position.